Description
This Roasted Beet and Goat Cheese Salad is a beautiful symphony of earthy sweetness, tangy creaminess, and crunchy candied nuts. It’s a dish that feels both elegant and incredibly easy to put together, making it perfect for a special occasion or a delightful weeknight treat.
Ingredients
4 medium beets – scrubbed, trimmed, and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese
Instructions
1. Boil the beets in water until tender, about 20 to 30 minutes. Drain, cool, and cut into cubes.
2. Toast the walnuts in a skillet over medium-low heat. Stir in maple syrup until evenly coated, then set aside to cool.
3. Prepare the dressing by whisking together orange juice concentrate, balsamic vinegar, and olive oil in a small bowl.
4. Arrange baby greens on serving plates. Sprinkle with candied walnuts, beet cubes, and goat cheese. Drizzle with dressing.
Notes
To make beet peeling easier, roast them with their skins on. Once slightly cooled, you can usually rub the skins right off with a paper towel.
Beets are done when a sharp knife or a fork can easily pierce through the thickest part without resistance.
Ensure the candied walnuts are completely cool before adding them to the salad. Warm walnuts can make the greens wilt and the nuts clump together unnecessarily.
For a smoother vinaigrette, you can combine all ingredients in a jar and shake vigorously until well combined.
- Prep Time: 20-30 minutes
- Cook Time: 45-60 minutes (for beets) + 5-7 minutes (for walnuts)
- Category: Salad
- Cuisine: American