PHENOMENAL - The flavor combination of this salad is phenomenal! Earlier in the day, I roasted the beets in foil pouches for an hour at 400 degrees (cut the tip and tail off of each beet, then create foil pouches leaving enough room for steam to circulate inside the pouch), instead of boiling them. I find that roasting the beets brings out more of the natural sweetness. When it came time to assemble the salad, I opened the pouches, removed the skins by rubbing them with my finger. We didn't make the maple-coated walnuts, we used raw walnuts instead. We didn't have any frozen orange juice concentrate, so we omitted it and the salad was still VERY sweet, especially with the balsamic:olive oil ratio. This is one of my new favorite salads, the creaminess of the goat cheese, the sweetness of the beet, the bite of the walnut, the slight crunch of the baby spinach combined with the dressing (without the orange juice) is incredible AND beautiful. I'll definitely be serving this for Christmas this year. Thank you for this delicious recipe. We'll definitely be making this at least once a month.
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PHENOMENAL - The flavor combination of this salad is phenomenal! Earlier in the day, I...