Beet Salad with Walnuts and Goat Cheese

Beet Salad with Walnuts and Goat Cheese might be just the salad you are searching for. One serving contains 291 calories, 6g of protein, and 22g of fat. This gluten free and lacto ovo vegetarian recipe serves 8 and costs $2.2 per serving. From preparation to the plate, this recipe takes roughly 45 minutes. Many people made this recipe, and 114 would say it hit the spot. If you have avocado oil, goat cheese, orange juice concentrate, and a few other ingredients on hand, you can make it. It is brought to you by Fountain Venue Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is solid. Similar recipes are Beet Salad With Goat Cheese and Walnuts, Beet and Goat Cheese Salad with Candied Walnuts, and Raw Beet Salad With Walnuts And Goat Cheese.

Servings: 8

 

Ingredients:

1/2 cup avocado oil (I use Chosen Foods brand; in a pinch, substitute extra-virgin olive oil.)

1/4 cup balsamic vinegar

4 medium beets, cooked and diced (see notes for cooking method)

1/2 cup crumbled goat cheese or feta

1 tablespoon honey

1/2 teaspoon kosher salt and 3 grinds of the pepper mill

10 ounces spinach or mixed baby greens (you may include the beet greens if attached to the beets)

1/2 cup frozen orange juice concentrate (see notes)

1/2 cup chopped walnuts, toasted

Equipment:

whisk

bowl

Cooking instruction summary:

To make the vinaigrette, in a jar or small bowl whisk together the balsamic vinegar, avocado or olive oil, honey, salt and pepper. Whisk in the orange juice concentrate, and set aside or store in the refrigerator if preparing ahead.Place the salad greens in a large bowl, and toss with enough dressing to lightly coat. Distribute to individual salad plates. To the same bowl, add the chopped beets, walnuts, and goat cheese or feta. Drizzle with enough of the vinaigrette to lightly coat, and toss well. Mound the beet mixture on top of the greens on the individual plates. Serve with additional vinaigrette, if desired, refrigerating the remaining amount for future use. (For the full recipe, I use slightly less than 1/2 cup of the vinaigrette; but coat to your liking.)Conversely, you may toss everything together in a large bowl. The first method, however, will ensure a perfect combination of the beets, nuts, and cheese. With a large bowl, the add-ins have a tendency to sink to the bottom.

 

Step by step:


1. To make the vinaigrette, in a jar or small bowl whisk together the balsamic vinegar, avocado or olive oil, honey, salt and pepper.

2. Whisk in the orange juice concentrate, and set aside or store in the refrigerator if preparing ahead.

3. Place the salad greens in a large bowl, and toss with enough dressing to lightly coat. Distribute to individual salad plates. To the same bowl, add the chopped beets, walnuts, and goat cheese or feta.

4. Drizzle with enough of the vinaigrette to lightly coat, and toss well. Mound the beet mixture on top of the greens on the individual plates.

5. Serve with additional vinaigrette, if desired, refrigerating the remaining amount for future use. (For the full recipe, I use slightly less than 1/2 cup of the vinaigrette; but coat to your liking.)Conversely, you may toss everything together in a large bowl. The first method, however, will ensure a perfect combination of the beets, nuts, and cheese. With a large bowl, the add-ins have a tendency to sink to the bottom.


Nutrition Information:

Quickview
291k Calories
6g Protein
21g Total Fat
20g Carbs
13% Health Score
Limit These
Calories
291k
15%

Fat
21g
33%

  Saturated Fat
4g
26%

Carbohydrates
20g
7%

  Sugar
16g
18%

Cholesterol
6mg
2%

Sodium
275mg
12%

Get Enough Of These
Protein
6g
12%

Vitamin C
36mg
45%

Folate
142µg
36%

Manganese
0.62mg
31%

Copper
0.33mg
17%

Potassium
503mg
14%

Vitamin A
645IU
13%

Phosphorus
121mg
12%

Fiber
3g
12%

Magnesium
44mg
11%

Vitamin B6
0.19mg
9%

Iron
1mg
8%

Vitamin B1
0.12mg
8%

Vitamin B2
0.13mg
8%

Calcium
53mg
5%

Zinc
0.77mg
5%

Vitamin B5
0.41mg
4%

Vitamin B3
0.75mg
4%

Selenium
1µg
2%

Vitamin E
0.24mg
2%

covered percent of daily need
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The oldest evidence for soup is from 6,000 B.C. and calls for hippopotamus and sparrow meat.

Food Joke

Wu`s Coffee Abraham Grossman, the rich young bachelor, is entertaining a gorgeous woman, Gloria, with dinner in his penthouse. As his Chinese servant pours the coffee, Gloria asks, "Wu, how do you make such delicious coffee?" "Me take plenty boiled water," explains Wu, "and stir in coffee, velly, velly slow." "Yes," says Gloria, "but it is so clear. How do you strain it so cleverly?" "Me take master’s silk socks..." begins Wu. "What!" shouts Grossman. "You take my best silk socks to strain the coffee?" "Oh, no, master," replies Wu. "Me never take master’s clean socks."

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