Tomorrow all my wordly possessions will be put in a truck. Wednesday there are 2 closings to sell the house and to buy the condo. Needless to say I’m tired. I won’t be online much this week. Thursday will be busy with the new handyman and cleaning lady to help get the condo set up. Friday and Saturday I may be sleeping from exhaustion! I’ll take my time unpacking the many, many boxes.
Today’s recipe is a great fall and winter salad. Tangy beet salad with goat cheese is the perfect starter for a dinner party or a great main salad for a vegetarian meal. The beets top the mixed salad greens with crumbles of goat cheese and candied walnuts with an orange and balsamic vinaigrette. You can serve it on a large platter or make up individual salads.
You can adapt the ingredients to meet your family needs. The basis of the salad is cooked beets. I recommend trying vacuum packed roasted beets if available at your local market. The salad greens should be drizzled with the vinaigrette just before serving. Toss to coat mixed greens. Top with beets, cheese, and nuts. DON’T TOSS OR MIX BEETS WITH GREENS. You would then have a pink salad!
Beet Salad With Goat Cheese
Use organic when available. Serves 6 or 7.
Beet Salad With Goat Cheese
Ingredients
Salad
- 1/2 lb cooked beets cut into wedges
- 1/2 cup chopped walnuts
- 3 tbsp maple syrup
- 10 oz bag of mixed greens
- 3 oz goat cheese
Vinaigrette
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 tbsp minched shallots
- 1/4 tsp ground black pepper
- 1/2 tsp salt
Cook Beets
- 1 bunch medium beets scrubbed, trimmed, and cut in half (about 3 or 4)
- 1 tbsp olive oil
Instructions
- If you find vacuum packed cooked beets at the store, you greatly reduce time to make this salad
Cook Beets
- Otherwise either boil fresh beets in a saucepan of water for 20-30 minutes, or place beets on large piece of aluminum foil and drizzle with 1 tbsp olive oil
- Wrap aluminum foil around beets to form packet
- Place beet pack on a rack in the middle of the oven
- Roast at 475 F until tender, about 1 hour
- Test for doneness by piercing the largest beet with a knife
- If it enters easily, it's done
- Unwrap the beets and let sit until cool enough to handle
- Peel the skin and cut into wedges
Vinaigrette
- Place dressing ingredients in a jar with lid
- Tighten lid and shake vigorously
- Optional place ingredients in bowl and whisk to mix
Salad
- As the beets cook, toast walnuts and stir in the maple syrup
- Set toasted maple walnuts aside
- Divide greens among the individual servings or place on large platter
- Do not add dressing until ready to serve to prevent sogginess
- Drizzle with dressing
- Toss salad greens to coat
- Top with beets, nuts, and crumbled goat cheese
- Serve immediately
Enjoy!
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Such a classic combo of flavours! The salad looks delightful, Carol.
Nope. Still can’t do beets!
…this looks like a great combination.
Looks so good and I love walnuts in almost any salad. I loce rhe pickled beets on salad bars. Are they okay? Thanks for sharinf at #aclwcc.
Best wishes on your move and getting settled in. So glad you have help on the other end to get the cleaning and unpacking done. It can be so exhausting.
I love beets and I love goat’s cheese – what a tasty idea for a salad!
I hope your move goes well, Carol and your week isn’t too stressful. Take good care, it’s good to hear you have help with cleaning 🙂
#MMBC
Thanks Carol, I like the look of this and love beets.
Good luck with this move! I am thinking of you and hoping all goes smoothly. You will certainly need to rest up after the move. I hope you get a chance to put your feet up for as long as you can.
This sounds wonderful. I think the beets and goat cheese would make such a great combination. Thank you for sharing this post at the Will Blog for Comments #20 linkup! Hope to see you there next week, too–share a new or old post. 🙂
Amazing, you’ve read my mind. Although it’s snowing outside, I feel like beet salad with goat cheese. I will have to see if I can go out tomorrow to get the necessary to make some.
I visited you via God’s Growing Garden: You’re the STAR – Week#2 CREATIVE (January 2024)
My links: 55+56. It would be awesome if you care to share this with us M-S SeniorSalonPitStop. You will find it under BLOGGING
Gracias por la receta. Suerte con la mudanza. Te mando un beso.
I enjoy beets so I’m going to have to try this. Thanks Carol.
Cruisin Paul
I hope the move has gone well. This looks like a delicious salad. I could easily see myself eating it.
Oh my, this sounds fabulous! I can’t wait to try this.
Visiting today from April’s #9