Beet and Toasted Walnut Salad

Place beets in a saucepan and cover with water. Bring to a boil, cover and simmer 12 to 20 minutes or until beets feel tender when pierced with a fork (cooking time will vary depending upon size of beets). Remove beets from water and cool; peel and slice.

Place beets in a small mixing bowl and toss with 3 Tbsp. Simply Dressed® Strawberry Poppyseed Salad Dressing. While beets are cooking, preheat oven to 350°F. Place walnuts on a sheet pan and toast for 5 to 7 minutes or until nuts are slightly golden; cool and chop coarsely.

In a mixing bowl, toss salad greens with remaining dressing and arrange salad greens on a platter or individual plates. Top with beets, oranges, cheese and walnuts. Serve.