Beet Salad with Goat Cheese

Beet Salad with Goat Cheese

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"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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40 m servings 347 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 336 Ratings

Most helpful positive review

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)...

Most helpful critical review

Good, but nothing spectacular

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)...

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. Love...

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

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 ...

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 balsami...

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.

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 be...

This salad was excellent. I made it for Valentine's Day (cut the beets into heart shapes), and made it again with chicken for a main dish salad. Delish both times! I had no idea making candied w...

Wonderfully festive! It is so tasty, that people who hate beets will reconsider. Beets took a little longer, more like 40 min. (until easily pierced with a knife) and I slipped the skins off aft...

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