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Easy Beet and Goat Cheese Salad with Candied Walnuts served on greens

Easy Beet and Goat Cheese Salad

A deliciously sweet and tangy salad featuring roasted beets, creamy goat cheese, and crunchy candied walnuts, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 medium beets Roasted and sliced
  • 4 ounces goat cheese Chilled before slicing
  • 4 cups mixed greens Arugula, spinach or spring mix can be used
  • 1 cup candied walnuts Store-bought or homemade
For the Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar Adjust to taste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • to taste Salt and pepper

Method
 

Roasting Beets
  1. Preheat the oven to 400°F (200°C). Scrub the beets well without peeling.
  2. Trim the tops and roots off, then wrap each beet in foil or place them in a covered baking dish.
  3. Roast the beets until a fork slides in easily, about 40 to 75 minutes depending on size.
  4. Allow them to cool slightly, then rub off the skins using a paper towel.
  5. Slice the roasted beets into wedges or rounds.
Making the Dressing
  1. In a small bowl or jar, mix together olive oil, balsamic vinegar, Dijon mustard, and honey or maple syrup.
  2. Season with salt and pepper, adjusting to taste.
Assembling the Salad
  1. Lightly dress the mixed greens with the prepared dressing.
  2. Layer the roasted beet slices, goat cheese, and candied walnuts on top of the greens.
  3. Serve immediately, keeping walnuts separate until just before serving if guests are present.

Notes

This salad is flexible; feel free to substitute spinach for mixed greens or feta cheese for goat cheese. It can be made ahead, and roasted beets can be stored in the fridge for up to 4 days.