Reviewed: Nov. 9, 2009

This is probably one of my favourite salad recipes on here. The orange dressing alone makes it five stars!

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 9, 2009

The beets and goat cheese were great. Added some chicken. Wasn't too impressed with the walnuts. I think they would have been better plain. Also will use less olive oil next time in the dressing. Edit - had greens, beets, cheese and dressing left over, so made it again. Subbed plain sunflower seeds for the walnuts, and it was much better. Still think the dressing was a bit too oily.

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sugoi

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Reviewed: Nov. 4, 2009

Made this salad last night. My husband and I both were delighted with it. Our teenage daughter doesn't eat beets so deleted the beets and goat cheese and added cut up mango. She was quite pleased with the taste of the dressing and nuts with the mango.

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lsullivan

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Reviewed: Nov. 1, 2009

to make the dressing thicker, I didn't let the orange juice concentrate thaw completely. Instead, I opened up the oj concentrate when I got home and mixed one cup of it with the other ingredients. I also used only a 1/4 cup of olive oil (less calories). the dressing came out delicious! I would also recommend heating the beets to help the goat cheese warm up!

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Tasty

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Oct. 22, 2009

It was only okay. We did not care for it too much even though we LOVE beets!

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Summerpls

Cooking Level: Expert

Home Town: Lachute, Quebec, Canada

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Reviewed: Oct. 20, 2009

I've never eaten a beet I liked yet, but loved them in this recipe.

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Eric & Kaki

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Reviewed: Sep. 23, 2009

This salad was awesome! I cooked it for my family and they all liked it! I'm definitely making this again!

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e

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Reviewed: Sep. 11, 2009

I can't believe it! We love this! What a great way to use beets! I boiled them with the skin on for about 30-35 minutes. When they cool the skin slips right off.

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julie

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Shorewood, Minnesota, USA

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Reviewed: Sep. 10, 2009

Delicious!! I doubled the dressing recipe to use as a marinade. I then added marinated grilled chicken, apple and nectarine to the salad…to add a few more flavors. I also substituted pecans for walnuts; the caramelized nuts make the salad!!

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FoodSynergy

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

I loved this recipe!! I substituted regular OJ for the concentrate and used less vinegar; the dressing was still tasty.

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Christina

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Reviewed: Aug. 15, 2009

Great Salad and easy to make. I used regular OJ. I served it all in 1 bowl as a side. There was enough for 6 and there were still some left. It also tasted great the next day. Thanks :)

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WENSEL

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Reviewed: Aug. 4, 2009

My family loved this salad! I grilled the beets (just olive oil rubbed on, no foil necessary) outside on a grill in a veggie basket for about 45 min on med hi. I used pecans instead of walnuts, I think they compliment the beet texture better. I was thrilled with how easy it was to use maple syrup and candy the pecans, took no time at all and they were very tasty (I chilled pecans in the fridge to firm up glaze because of the high temps we're getting). I cut the dressing in half, glad I did because there was still more than enough. I served this salad with grilled lemon vinaigrette halibut, steamed green beans and corn on the cob(garden is producing)my husband has been talking about this dinner for 2 weeks now :) Thank you Donna!

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StellaBlue

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

Fantastic salad! The candied walnuts turned out perfectly - not too hard, not too sticky, and oh so easy. I buy the vacuum-packed, pre-cooked beets in the produce section of my supermarket, which makes this a snap to prepare.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

Delicious! I just had pre-candided almonds that I used. It went over really, really well!

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ktpfaff

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Reviewed: Jul. 15, 2009

Why didn't I think of putting syrup on nuts to "candy" them? Fabulous!

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jun. 27, 2009

What a great idea! I didn't make the dressing (I just used a little salt, pepper, and balsamic vinegar to save some calories), but the combination of the crunchy nuts, sweet beets, and creamy goat cheese was amazing.

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 27, 2009

We received red beets in our CSA box this week. I never had beets before so I was anxious to try them. This salad was good but I think I may have put to many beets in it. Next time I would only put in 3 small to medium size beets. I used feta based on other reviews and liked it. I would make this recipe again.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Jun. 15, 2009

The salad itself was good but I didn't care for the dressing. Maybe it's just me because other people seemed to like it! Here are the things I did differently: 1. Roasted the beets - Scrubbed and cut off the ends. Wrapped in foil and put on a baking sheet (this is a MUST DO). Bake at 400 F for 45 min-1 hr. Let cool and then slice 2. Used feta cheese instead of goat. 3. Made 3X the walnuts. Awesome! 4. Other than the dressing - the salad itself is good.

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Jessica

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

This could possibly be my favorite salad of all time! I didn't even know I liked beets until I had fresh ones...YUM! I believe I even converted my whole (Southern) family last night to love beets and goat cheese which I didn't know was possible. Additions: chopped strawberries

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