To be truthful, I only started to eat beets recently. I believe all of my former experiences with the hearty (and super healthy!) vegetable had to do with pickled beets. I hate anything pickled (including, and especially, pickles). Therefore, I was content to live a beet-less life…until now. Imagine, 37 years of culinary experiences practically wasted!
This beet salad recipe is a fantastic way to feed my new beet fix. It’s super quick and easy, and tastes great—my kind of recipe. Makes a fantastic vegetarian lunch, or make it a main dinner course by adding a protein like chicken or fish. (Just be sure to quickly clean any beet juice left on your counter tops to avoid staining). The scraps can also come in handy!
Beet Salad with Goat Cheese
- 3-4 Medium Beets (peeled, cleaned, and cut into cubes)
- 1/3 cup walnuts
- 2 tablespoons maple syrup
- Mixed Greens (you can also use spinach, arugula, romaine lettuce…really, any type of leafy greens will do)
- Goat Cheese Crumbles
- 1/4 cup balsamic vinegar
- one-fourth cup extra-virgin olive oil
- 1/4 cup citrus juice (you can use orange juice concentrate, orange juice, or something fancy like mango juice (which is what I used here)
1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for about 20 minutes, until tender. Drain and cool.
2. 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. (Note, that as the walnuts cool, they may stick to your pan, so it’s best to use a nonstick pan for this step)
3. Whisk together the juice, balsamic vinegar and olive oil to make the dressing. (I usually do this to taste. A little bit of this, a little of that, mix and taste. Repeat as needed until you get a dressing flavor that suits your tastes.)
4. Place a large helping of greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens. Add dressing to each plate, and sprinkle with goat cheese.