Roasted Beet Salad with Candied Walnuts

5 from 1 vote

This salad with roasted beets, candied walnuts and goat cheese is the perfect light entree or starter.

Prep Time20

Cook Time40

Total Time1

Course: Salad

Cuisine: American

Keyword: balsamic, beet, chevre, gluten free, Goat Cheese, healthy eating, maple, salad, vegetarian, walnuts

Servings:

Calories: 197kcal

4 small beets ends trimmed (red or golden beets both work), or 2-3 large beets
1/4 cup walnuts coarsely chopped
1 Tablespoons plus 1 teaspoon pure maple syrup divided
1 Tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 Tablespoons olive oil
6 cups leafy greens (spring or field mix, arugula, spinach or a combination), washed
2 ounces goat cheese crumbled

Heat oven to 400°F. If your beets are large, cut them in half or quarters to reduce roasting time. Place the beets onto a large piece of aluminum foil. Fold the foil into a sealed packet, ensuring to crimp the edges closed. Place foil packet onto a baking sheet. Roast until the tip of a paring knife can be easily inserted into a beet, about 35-40 minutes. Cool slightly until you are able to handle them.
Rub beets with a clean paper towel to remove the skin. Cut into slices, wedges or cubes and set aside.
While beets are cooking, toast 1/4 cup walnuts in a small, dry stainless steel or cast iron skillet over medium heat. When nuts become fragrant, pour 1 Tablespoons of the maple syrup over the walnuts. Remove from heat and stir walnuts to coat completely with syrup. Allow to cool in the skillet. Break up any clumps of nuts with your fingers or a wooden spoon.
Whisk 1 Tablespoon balsamic vinegar, the remaining teaspoon of maple syrup, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper together. Continue whisking vigorously while slowly drizzling in 2 Tablespoons olive oil. Toss this dressing together with the greens to evenly coat.
Divide 6 cups leafy greens evenly among 2-4 bowls. Divide the roasted beets, candied walnuts and 2 ounces goat cheese equally to top each bowl of salad. Serve immediately.

Serves 2 as an entree or 4 as a starter.