Description

Craving a colorful, nutritious salad that’s perfect for any occasion? Beet Salad with Goat Cheese combines sweet, earthy beets, creamy goat cheese, and crunchy maple-glazed walnuts over tender greens, finished with a tangy dressing.

Ingredients

Scale

Beet Salad with Goat Cheese uses fresh ingredients for a vibrant, balanced result. Here’s what you’ll need for 6 servings:

4 medium beets, scrubbed, trimmed, and cut in half: Provides earthy sweetness.
⅓ cup chopped walnuts: Adds crunchy texture.
3 tablespoons maple syrup: Coats walnuts for sweet crunch.
1 (10-ounce) package mixed baby salad greens: Forms a tender base.
½ cup frozen orange juice concentrate: Brings bright, citrusy flavor to the dressing.
¼ cup balsamic vinegar: Adds tangy depth.
½ cup extra-virgin olive oil: Creates a smooth dressing.
2 ounces goat cheese: Offers creamy, tangy richness.

Why These Ingredients Matter

Beets: Nutrient-rich with earthy sweetness and vibrant color.
Goat Cheese: Creamy and tangy, balancing the sweet beets and walnuts.
Maple-Glazed Walnuts: Provide sweet, crunchy contrast.
Orange-Balsamic Dressing: Ties the salad together with bright and tangy notes.

Substitutions and Variations

Beets: Swap with roasted golden beets or canned beets (drained).
Walnuts: Replace with pecans, almonds, or sunflower seeds for nut-free.
Maple Syrup: Use honey or agave syrup.
Baby Greens: Substitute with arugula, spinach, or mixed kale.
Orange Juice Concentrate: Use fresh orange juice (reduce to ¼ cup for intensity).
Balsamic Vinegar: Swap with red wine vinegar or apple cider vinegar.
Goat Cheese: Replace with feta, blue cheese, or plant-based cheese for vegan.
Vegan Option: Use plant-based cheese and agave instead of maple syrup.
Gluten-Free: Naturally gluten-free.
Flavor Variations:
- Spicy Beet Salad: Add a pinch of red pepper flakes to the dressing.
- Citrus Beet Salad: Include orange segments or grapefruit slices.
- Herb-Infused Salad: Add 1 tablespoon chopped fresh dill or basil to the greens.
- Fruit-Enhanced Salad: Add ½ cup dried cranberries or sliced apples.
- Protein-Packed Salad: Top with grilled chicken or chickpeas.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: 4 beets, ⅓ cup walnuts, 3 tablespoons maple syrup, 10 ounces baby greens, ½ cup orange juice concentrate, ¼ cup balsamic vinegar, ½ cup olive oil, 2 ounces goat cheese.
Scrub, trim, and halve beets; chop walnuts.

Tip: Prep greens and dressing while beets cook to save time; wear gloves to avoid staining hands with beets.

Step 2: Cook the Beets

Place 4 halved beets in a saucepan; cover with water.
Bring to a boil; cook until tender, 20-30 minutes.
Drain, cool slightly, and cut into cubes.

Tip: Test beets with a fork for tenderness; roast at 400°F for 40-50 minutes if preferred for deeper flavor.

Step 3: Make Maple-Glazed Walnuts

While beets cook, heat ⅓ cup chopped walnuts in a skillet over medium-low until warm and starting to toast, about 3-4 minutes.
Stir in 3 tablespoons maple syrup; cook, stirring, until evenly coated, about 1-2 minutes.
Remove from heat and set aside to cool.

Tip: Watch walnuts closely to avoid burning; spread on parchment to cool for crispiness.

Step 4: Prepare the Dressing

In a small bowl, whisk together ½ cup frozen orange juice concentrate, ¼ cup balsamic vinegar, and ½ cup extra-virgin olive oil until smooth.

Tip: Whisk vigorously for a well-emulsified dressing; taste and adjust with a pinch of salt if desired.

Step 5: Assemble and Serve

Divide 10 ounces baby greens among 6 salad plates (about 1½ cups per plate).
Top each with equal portions of cubed beets (about ½ cup per serving), maple-glazed walnuts (about 1 tablespoon per serving), and crumbled goat cheese (about ⅓ ounce per serving).
Drizzle each salad with the orange-balsamic dressing (about 2 tablespoons per serving).
Serve immediately.

Tip: Assemble just before serving to keep greens crisp; offer extra dressing on the side