Beet and Goat Cheese Salad

10 m
40 m
Ready in:
50 m
Looking for a light yet nutritious cheese salad? This yummy beet and goat cheese variant is very easy to prepare and is just great when served with chicken!
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Servings: 4
4 beets, medium-sized, scrubbed, trimmed, halved
1/3 cup, chopped
Maple syrup
3 tbsp.
Mixed baby salad greens
1 (10 oz.) package
Frozen orange juice concentrate
½ cup
Balsamic vinegar
¼ cup
Extra-virgin olive oil
½ cup
Goat cheese
2 oz.
  1. Prepare a saucepan, fill it with water, add beets, and bring it to a boil, making sure water covers the beets.
  2. Cook for about 20 to 30 minutes or until tender; drain, cool, and cut into cubes.
  3. While waiting for the beets to be ready, heat a skillet over a medium-low heat and add walnuts. Heat until the nuts start to toast and then stir in maple syrup.
  4. Cook stirring until the walnuts are evenly coated, then remove from the heat and set aside.
  5. Whisk together orange juice concentrate, vinegar, and olive oil for the dressing.
  6. Put a large helping of baby salad greens on each plate, then divide the walnuts evenly and sprinkle them over the greens.
  7. Put beets over the greens and top them with pieces of goat cheese. Drizzle the plates with dressing.
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