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 chopped beets tossed with a light balsamic vinaigrette and topped with walnuts and crumbled goat cheese. A sweet and savory beet salad with some added crunch is not complicated to make at all. In fact, it’s one of the easiest salads to make, and you’ll wonder why you haven’t made it before!
We usually keep fresh beets along with walnuts on our monthly shopping list. I truly enjoy making this beet salad at least once a month.
Simply boiling the beets is all you need to do. And 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. Next, peel or scrape off their skins (I find it easier to scrape then to peel) and slice them to about 1/4-inch thick. Add all the other ingredients (but hold the cheese till the very end) and chill or set the beet salad aside at room temperature.
Beets are a non-starchy vegetable. They are very versatile. You can easily roast or boil them, make them in advance and enjoy them warm, at room temperature or chilled. Toss them into your green salads, they’re terrific for adding color to them. Best of all, they’re low in calories and low in fat too!
Beets and walnuts contain many health benefits, providing abundance of vitamins, minerals and omega 3’s, plus they’re rich in antioxidants! Just another delicious and healthy beet salad for you to make for family and friends!
Enjoy this Easy Beets, Goat Cheese and Walnut Salad and leave a comment to let us know how it turns out.
EASY Beets, Goat Cheese and Walnut Salad
- One bunch of Beets (about 4, medium or large size)
- 2 Tbsp. 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 sauce 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 bowl or serving platter, add beets and pour half the balsamic dressing. Gently mix and taste, and adjust the dressing adding in more to your preference. Reserve any remaining dressing for another time. Just before serving, sprinkle crumbled goat cheese and walnuts on top and serve!