Enjoy a fresh and colorful beet salad with goat cheese, crunchy walnuts, and tangy dressing — a simple and healthy meal for any day.
This beet salad with goat cheese is a perfect mix of sweet, tangy, and creamy flavors. Soft roasted beets pair beautifully with creamy goat cheese and crunchy maple walnuts. A light orange-balsamic dressing brings everything together for a refreshing and colorful salad that’s simple to make and full of flavor.
Beet Salad with Goat Cheese
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6
Ingredients
- 4 medium beets – scrubbed, trimmed, and cut in half
- 3 tablespoons maple syrup
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1 (10-ounce) package mixed baby salad greens
- 1/2 cup extra-virgin olive oil
- 2 ounces goat cheese
- 1/3 cup chopped walnuts
Directions
- Put the beets in a saucepan and add enough water to cover them. Bring the water to a boil and cook for 20 to 30 minutes, until the beets are soft.
- Drain the water and let the beets cool, then cut them into cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Toast them until warm and lightly browned.
- Add the maple syrup and stir until the walnuts are evenly coated. Remove from heat and let them cool.
- For the dressing, whisk together orange juice concentrate, balsamic vinegar, and olive oil in a small bowl.
- To serve, place a handful of baby greens on each of four plates. Sprinkle the candied walnuts evenly over the greens.
- Add the beet cubes on top, then crumble the goat cheese over them. Drizzle the dressing over each salad before serving.
