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.