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:
covered percent of daily need
