Uncover the vibrant flavors of this easy-to-make Beet and Goat Cheese Salad! Perfect for health enthusiasts, this recipe combines simplicity with delightful taste.
6
people10
minutes30
minutes300
kcal5
minutes45
minutesUncover the vibrant flavors of this easy-to-make Beet and Goat Cheese Salad! Perfect for health enthusiasts, this recipe combines simplicity with delightful taste.
Ingredients
- Beet Preperation
4 medium beets, scrubbed, trimmed, and halved
- Walnut Preperation
1/3 cup chopped walnuts
3 tbsp maple syrup
- Salad and Dressing
1 package mixed baby salad greens (10 oz)
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 oz goat cheese
- Alternative Ingredients
Replace goat cheese with feta cheese or vegan cheese for dairy allergies.
Use honey or agave syrup instead of maple syrup for a different sweetness profile.
Almonds or pecans can substitute for walnuts if preferred or for allergies.
Directions
- Place the halved beets in a saucepan with water to cover. Bring to a boil and cook for 20-30 minutes until tender. Drain, cool, and then cube.
- Warm walnuts in a skillet over medium-low heat until they start to toast. Stir in maple syrup, cook until evenly coated, then remove from heat and allow to cool.
- Whisk together orange juice concentrate, balsamic vinegar, and olive oil in a small bowl until blended well.
- Divide baby greens onto plates, top with candied walnuts, beets, and goat cheese. Evenly drizzle with the prepared dressing.
Nutrition Facts
- Calories: 300kcal
- Carbohydrates: 25g
- Protein: 6g
- Fat: 21g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 125mg
- Potassium: 546mg
- Fiber: 4g
- Sugar: 16g
- Vitamin A: 1100IU
- Vitamin C: 36mg
- Calcium: 85mg
- Iron: 1.8mg
