For a more intense beet flavor, try roasting them instead of boiling. If you don't have frozen orange juice concentrate, you can use fresh orange juice and a little honey to sweeten the dressing. Feel free to substitute other nuts for the walnuts, such as pecans or almonds.
Beet Salad with Goat Cheese
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS1.7K
Earthy beets meet creamy goat cheese in this vibrant salad, brightened by a zesty orange-balsamic vinaigrette and the sweet crunch of maple-candied walnuts. A delightful dance of flavors and textures!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol8 mg
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Fiber3 g
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Protein5 g
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Saturated Fat5 g
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Sodium108 mg
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Sugar21 g
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Fat26 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 30 mins Roast the Beets (20-30 minutes): Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast until tender. Let cool slightly, then peel and dice.
02 Step
Recipe View 7 mins Candy the Walnuts (5-7 minutes): In a skillet over medium-low heat, toast the walnuts until fragrant. Drizzle with maple syrup and stir until coated and caramelized. Remove from heat and let cool completely.
03 Step
Recipe View 3 mins Whisk the Vinaigrette (2-3 minutes): In a small bowl, whisk together the frozen orange juice concentrate, balsamic vinegar, and extra-virgin olive oil until emulsified.
04 Step
Recipe View 5 mins Assemble the Salad (5 minutes): Divide the baby greens among four plates. Top with roasted beets, candied walnuts, and crumbled goat cheese. Drizzle generously with the orange-balsamic vinaigrette. Serve immediately.
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Please Rate
Missouri Ortiz
May 27, 2022The dressing is so bright and flavorful, it really makes the salad sing.
Maudie Wehner
May 6, 2022I used golden beets for a beautiful presentation.
Rossie Cassin
Dec 14, 2021This salad was a hit! The candied walnuts are addictive.