Beet Salad with Goat Cheese

October 3rd, 2008 · 2 Comments

I bought these beets at the farmers market over the summer and didn’t know what to do with them so I made a beet and goat cheese salad with candied walnuts. It was SO DELICIOUS. YUM. Highly recommended. And the fresh beets were easy too cook and delicious. I made the dressing that they included on All Recipes, but actually didn’t like it as much as I liked just drizzling a bit of balsamic vinaigrette on this.

Beet Salad with Goat Cheese

4 medium beets – scrubbed, trimmed and cut in half
1/3 c. chopped walnuts
3 Tbsp. maple syrup
1 (10 ounce) package mixed baby salad greens
2 oz. goat cheese

Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.

While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.

Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with dressing.

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2 Comments so far ↓

  • Richard K. Liu

    Beet Salad and Goat cheese is a classic. Yum!
    Sometimes I like to include some citrus (mandarin orange, grapefruit and if you’re lucky blood oranges) for a bit of acidity and tartness.

    If you can get a hold of some arugula in lieu of your mixed greens and toss ‘em with some good olive oil and balsamic vinegar (as well as coarse salt & fresh cracked pepper of course) they’ll provide a nice peppery contrast to the sweetness of beets and compliment the goat cheese nicely.



  • RachelleB

    good ideas! you are making my mouth water!

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