Rating: 4.5 stars
550 Ratings
  • 5 star values: 428
  • 4 star values: 91
  • 3 star values: 25
  • 2 star values: 5
  • 1 star values: 1

This is a delicious and easy beet salad with creamy goat cheese, maple-candied walnuts, mixed baby greens, and a tangy balsamic dressing which is spectacular for a fall or winter meatless main course. 

Recipe Summary

cook:
30 mins
total:
40 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.

  • 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 pieces of goat cheese. Drizzle each plate with some of the dressing.

Nutrition Facts

348 calories; protein 5.3g; carbohydrates 25g; fat 26.1g; cholesterol 7.5mg; sodium 107.5mg. Full Nutrition
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