Healthy Dish

Beet Salad with Goat Cheese

Ingredients

beets - scrubbed, trimmed and cut in half: 4 medium
chopped walnuts: 0.33333 cup
maple syrup: 3 Tbsp
(10 ounce) package mixed baby salad greens: 1 pack
frozen orange juice concentrate: 0.5 cup
balsamic vinegar: 0.25 cup
extra-virgin olive oil: 0.5 cup
goat cheese: 2 ounces

Metric Conversion

Stages of cooking

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.
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.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
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 pieces of goat cheese. Drizzle each plate with some of the dressing.

History of the Beet Salad with Goat Cheese

Beet salad with goat cheese is a classic dish that has been enjoyed for hundreds of years. The combination of sweet beets and tangy goat cheese is a perfect balance of flavors that has stood the test of time. This recipe has been adapted to include maple-candied walnuts for an extra crunch and a balsamic dressing for a tangy kick.

Tips and Tricks for Beet Salad with Goat Cheese Recipe

When preparing this dish, make sure to scrub the beets thoroughly to remove any dirt and debris. Roasting the beets instead of boiling them can also bring out more flavor. Simply wrap them in foil and roast at 400В°F for 45-50 minutes until tender. To prevent the goat cheese from crumbling, place it in the freezer for 10-15 minutes before cutting. Lastly, take your time when making the maple-candied walnuts. Stir continuously and ensure that they don't burn.

Tips for presenting the dish

When presenting this dish, use a large platter or individual salad plates. Arrange the mixed baby greens in a bed and sprinkle the candied walnuts evenly over the top. Place the cubed beets strategically around the greens and crumble the goat cheese over the beets. Finally, drizzle the balsamic dressing over the top of each plate, and serve immediately. Garnish with fresh herbs for an extra pop of color and flavor. Enjoy!

What to Serve with Beet Salad

Beet salad pairs perfectly with hearty dishes like roasted pork loin or mushroom risotto. Try a tasty lentil burger for a plant-based dinner with mass appeal.

How to Store Beet Salad

Cooked beets will last for three to five days in the refrigerator. Store them in an airtight container or heavy-duty aluminum foil for best results.

To freeze beets for salad, store them (cubed or whole) in a freezer-safe container or bag for up to eight months. Thaw and add to the other salad ingredients when you're ready to serve.

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