Beet Salad with Goat Cheese

195 Reviews 19 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Donna
Recipe by  Donna

“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. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  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 in to 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 concentrate, 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.

Share It

Reviews (195)

Rate This Recipe
Khristin
317

Khristin

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.

PRINCESS20NY
198

PRINCESS20NY

Very tasty. For the dressing instead of OJ concentrate I used a sprits of regular OJ and it tasted just fine. Combination of the goat cheese, beets, and nuts really pops your taste buds. Loved it.

Four-Wheeling Mom
171

Four-Wheeling Mom

This recipes was awesome. I used chilled canned beets instead of fresh beets and they were just as good.

More Reviews

Similar Recipes

Spinach Salad with Baked Goat Cheese
(50)

Spinach Salad with Baked Goat Cheese

Roasted Beet, Peach and Goat Cheese Salad
(42)

Roasted Beet, Peach and Goat Cheese Salad

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese
(39)

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese

Spinach and Goat Cheese Salad with Beetroot Vinaigrette
(42)

Spinach and Goat Cheese Salad with Beetroot Vinaigrette

Apple, Beet and Avocado Salad
(28)

Apple, Beet and Avocado Salad

Waldorf Goat Cheese Salad
(15)

Waldorf Goat Cheese Salad

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 26.1 g
  • 40%
  • Carbs
  • 25 g
  • 8%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese

>

next recipe:

Goat Cheese Stuffed Date Salad