*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
UPDATE: I love, love this salad. For the beets I like to roast them (as you would a potato-1 hour @ 450, wrapped whole in foil) then cubed marinated overnight in vinegar (balsalmic or red wine). I also sub feta for the goat cheese. 9/15/2007:Whenever I go to Cheesecake Factory this is the salad I order. Thank you so much for this recipe (its going to save me so much $ to make it at home). The only changes I would make is to substitute pecans for the walnuts and add some roasted asparagus spears.
great salad- a hit at a big summer potluck. roasted the beets for 1 hour- 400 degrees. doubled the walnuts, used feta cheese and added orange slices as well. also- i just made a basic balsamic vinaigrette and added orange juice to the beets to give a citrus punch.
This was a great dish. I roasted the beets in the oven, used warmed spinach instead of greens, and added a little port wine to the dressing instead of syrup. All these changes were made only because I make the recipe so much that I needed to change it up a bit. The original recipe is amazing as well.
This salad was excellent. I made it for Valentine's Day (cut the beets into heart shapes) and made it again with chicken for a main dish salad. Delish both times! I had no idea making candied walnuts was so easy I'm glad I tried it. The dressing was easy and good also. The goat cheese is missing from the ingredients list but it's definitely worth including! Will make again.
Wonderfully festive! It is so tasty, that people who hate beets will reconsider. Beets took a little longer, more like 40 min. (until easily pierced with a knife) and I slipped the skins off after boiling. I used pecans (recommended from review) since I had them, and added arugula to the salad mix with a clove of garlic and S & P to the dressing. You cannot go wrong with this one! THANK YOU!