Prep and cook time:  35 minutes      Serves 2

4        medium beets – scrubbed, trimmed, and cut in half
1/3     cup basil, sliced into ribbons
3        tablespoons maple syrup
1        10-ounce package mixed baby salad greens
1/4     cup balsamic vinegar
1/2     cup extra-virgin olive oil
2-4     garlic cloves, minced
1/8     teaspoon Celter or pink salt
goat cheese crumbles, optional
Place beets into a saucepan and fill with enough water to cover. Bring to a boil and cook for 20 to 30 minutes or until tender. Drain and cool, then cut into cubes. In a small bowl, whisk together salt, minced garlic, maple syrup, balsamic vinegar, and olive oil to make the dressing. Place a large helping of baby greens onto each of four salad plates. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle salad with dressing.