Beet Salad with Goat Cheese
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Beet Salad with Goat Cheese might be a recipe you should try. This side dish has 332 calories, 5g of protein, and 24g of fat per serving. This recipe serves 6 and costs $2.21 per serving. 1774 people have made this recipe and would make it again. It is brought to you by Allrecipes. If you have walnuts, balsamic vinegar, maple syrup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 85%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Beet and Goat Cheese Salad, Beet & Goat Cheese Salad, and Beet & Goat Cheese Salad.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1 (10 ounce) package mixed baby salad greens
1/4 cup balsamic vinegar
4 medium beets - scrubbed, trimmed and cut in half
2 ounces goat cheese
3 tablespoons maple syrup
1/2 cup extra-virgin olive oil
1/2 cup frozen orange juice concentrate
1/3 cup chopped walnuts
Equipment:
sauce pan
frying pan
whisk
bowl
Cooking instruction summary:
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. 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. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. 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. Kitchen-Friendly View
Step by step:
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.
2. Drain and cool, then cut in to cubes.
3. While the beets are cooking, place the walnuts in a skillet over medium-low heat.
4. 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.
5. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
6. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens.
7. Place equal amounts of beets over the greens, and top with dabs of goat cheese.
8. Drizzle each plate with some of the dressing.
Nutrition Information:
covered percent of daily need
Related Videos:
How to Make Beet Salad with Goat Cheese
