Beet Salad with Goat Cheese

Beet Salad with Goat Cheese

I very seldom got to enjoy beets because Earl never cared for them. When I saw this recipe I just knew that by adding the Goat Cheese that Earl would be willing to give it a try. I was right he did like this salad, it was as much the candied walnuts and the goat cheese that Earl liked. I will be enjoying beets much more often now.

Beet Salad with Goat Cheese 

Beet Salad with Goat Cheese 

Submitted By: Donna

Photo By: Rachelle Bowden

Prep Time: 10 Minutes

Cook Time: 30 Minutes    

Ready In: 40 Minutes

Servings: 6


“This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens.”


4 medium beets – scrubbed, trimmed and cut in half

1/3 cup chopped walnuts

3 tablespoons maple syrup

1 (10 ounce) package mixed baby salad greens

 1/2 cup orange juice

1/4 cup balsamic vinegar

1/2 cup extra-virgin olive oil

2 ounces goat cheese


  1. 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 into cubes.
  2. 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.
  3. In a small bowl, whisk together the orange juice, balsamic vinegar and olive oil to make the dressing.
  4. 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 some of the dressing.