1Place beets in a saucpan, fill w/ water to cover. Boil until tender, about 10 min. Drain, cool, cut into cubes.
2Place walnuts in skillet over med-high heat and toast for about 2 mins. Stir in maple syrup. Cook, stirring until coated. remove skillet from heat and cool.
3In small bowl, whisk together orange juice concentrate, vinegar and oil for dressing. Place salad greens evenly onto 4 plates. Divide candied walnuts evely over greens. Place beets evely over walnuts. Sprinkle evenly w/ goat cheese. Drizzle dressing evenly over salads.