Beet, Goat Cheese Salad

Print Recipe

No ratings yet

Beet, Goat Cheese Salad

A mix of lettuce, juicy red beets, tangy goat cheese, and toasted walnuts with a creamy poppy sead dressing.

Course: Lunch

Cuisine: American

Keyword: beet and goat cheese salad, beet salad, Walnut beet salad

Servings:

Calories: 447kcal

Author: Patty

Equipment

Veggie station (cutting board, chef knife, cleaning rag, discard bowl)
Baking sheet with parchment lining
Veggie peeler
Skillet

Ingredients

Roast Beets

4 Medium red beets Roast
1 T Olive oil

Toast Walnuts

1/3 C Walnut pieces Toast in a oil-free heated skillet

Salad

1 head Bib lettuce Center light green to yellow parts
1 C Romain lettuce Use the top green parts
1/3 C Goat Cheese
2 T Poppy Seed Salad Dressing
2 T Water

Instructions

Roast Beets

Clean beets, coat with oil, and place on a parchment lined baking sheet and into a 400F oven for ~45 minutes (depending upon the size of the beets, and if they are whole or chopped in half).
Once done, cool down, then peel outer skin off the beets. Chop into smaller bits for the salad.

Toast Walnuts

Heat a skillet, add the walnut pieces, and toss without oil. Do not let the nuts burn, so keep them moving while you heat them up.
What makes the salad taste even better is to add the walnuts to the salad while they are still hot.

Salad

Chop the washed bib lettuce and place into center of the bowl.
Jullienne the green tips of a romain lettuce and place as lace around the rim of the salad.
Add the cut beets.
Add chunks of goat cheese.
Add the heated walnut pieces
Mix 2T water iwth 2T creamy poppy seed salad dressing, and pour over salads. We need just a touch of the dressing to add flavor and tie the ingredients togehter. Then serve.
Obviously, if not watching calories feel free to add as much dressing as you want.

Notes

I learned of this recipe from my spouse and have loved it from the beginning. A great way to eat walnuts where they are integral to the recipe’s texture and flavor.

Nutrition