Beet Salad with Goat Cheese Recipe -
Beet Salad with Goat Cheese Recipe
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Beet Salad with Goat Cheese
This substantial, 5-star salad features a sweet and tangy balsamic dressing. See more
  • READY IN 40 mins

Beet Salad with Goat Cheese

Recipe by  

"This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. 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.
  2. 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.
  3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
  4. 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 dabs of goat cheese. Drizzle each plate with some of the dressing.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 15, 2008

UPDATE: I love, love this salad. For the beets I like to roast them (as you would a potato-1 hour @ 450, wrapped whole in foil) then cubed marinated overnight in vinegar (balsalmic or red wine). I also sub feta for the goat cheese. 9/15/2007:Whenever I go to Cheesecake Factory this is the salad I order. Thank you so much for this recipe (its going to save me so much $ to make it at home). The only changes I would make is to substitute pecans for the walnuts and add some roasted asparagus spears.

Most Helpful Critical Review
Mar 26, 2012

Good, but nothing spectacular

Nov 04, 2006

Very tasty. For the dressing instead of OJ concentrate I used a sprits of regular OJ and it tasted just fine. Combination of the goat cheese, beets, and nuts really pops your taste buds. Loved it.

Feb 17, 2007

This recipes was awesome. I used chilled canned beets instead of fresh beets and they were just as good.

Mar 24, 2006

I didn't have any walnuts, so I substituted pecans. Also, I left out the orange juice as I didn't have it but the magical mixture here is the beets/goat cheese/candied nuts. Absolutely heavenly salad!

Jul 11, 2007

great salad- a hit at a big summer potluck. roasted the beets for 1 hour- 400 degrees. doubled the walnuts, used feta cheese and added orange slices as well. also- i just made a basic balsamic vinaigrette and added orange juice to the beets to give a citrus punch.

Jul 16, 2007

This recipe is very unique and flavorful. Definitely 5 stars. Took reviewers advice and used feta cheese. No one will be disappointed with this recipe. Everyone absolutely loved it.

Sep 12, 2007

This was a great dish. I roasted the beets in the oven, used warmed spinach instead of greens, and added a little port wine to the dressing instead of syrup. All these changes were made only because I make the recipe so much that I needed to change it up a bit. The original recipe is amazing as well.


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  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 26.1 g
  • 40%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 107 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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