Salads and Sides/ Vegetable Sides/ Vegetarian Recipes

EASY Beets, Goat Cheese and Walnut Salad

EASY Beets, Goat Cheese and Walnut Salad is another light and refreshing salad to serve all year long!  An alternative to leafy green salads, beets are very healthy to use in salads and this one happens to be beets topped with walnuts, crumbled goat cheese, and tossed with a light balsamic vinaigrette.  A sweet and savory beet salad with some added crunch is so easy to make, you’ll wonder why you haven’t made it before!

We usually keep fresh beets along with walnuts on our monthly shopping list.  I make a Beets, Goat Cheese and Walnut Salad at least once a month.  I prefer to boil my beets.  It just saves me time and so much easier.  No need to peel them beforehand, just throw them in to a pot of water and boil until they are tender. Then run them under cold water to cool them down quickly.  Peel, slice then add all the other ingredients (but hold the cheese) and chill or set aside at room temperature.

Beets and walnuts contain many health benefits, providing abundance of vitamins, minerals and omega 3’s, plus they’re rich in antioxidants! 

Beets are a non-starchy vegetable. They are very versatile, you can roast or boil them, make them in advance, and enjoy them warm, at room temperature or chilled. They are terrific for adding color to green salads, while they’re low in calories and low in fat too! 

This is a delicious and healthy beet salad for family and friends! Enjoy!

 EASY Beets, Goat Cheese and Walnut Salad

  •  One bunch of Beets (about 4, medium or large size)
  •   1/4 cup extra-virgin olive oil
  •   1/4 cup of balsamic vinegar
  •   crumbled goat cheese
  •   1/2 cup of walnuts
  •   salt & fresh cracked pepper to taste

Cut off  the stems and discard.  On stove top, and in a medium pot, add water enough to cover the beets. Cover with a lid.  Bring to boil and simmer for about 45 minutes or  until beets are tender. I prefer when a fork slides through easily.

In a small bowl, whisk the olive oil, balsamic vinegar, salt and fresh black pepper. Taste and adjust to taste.  Set aside.

Drain the beets and allow to cool for a few minutes, or run them under cold water to speed up the process.  Peel off skins.  Slice beets about 1/4-inch thick.

In a large mixing bowl, add beets and pour half the balsamic dressing.  Gently mix and taste, and adjust the dressing adding in more to your liking.  Reserve the remaining dressing for another time. Just before serving, sprinkle crumbled goat cheese on top and serve!

 Serves 6

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1 Comment

  • Reply
    nancy at good food matters
    November 29, 2011 at 3:21 pm

    beautiful salad–I love beets prepared this way.

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