Description
A refreshing salad made with roasted beets, walnuts, goat cheese, and a maple-orange-balsamic dressing that combines rich and vibrant flavors.
Ingredients
Scale
- 16 medium beets (scrubbed, trimmed, and cut in half)
- 1 ⅓ cups chopped walnuts
- 12 tablespoons maple syrup
- 4 (10 ounce) packages mixed baby salad greens
- 2 cups frozen orange juice concentrate
- 1 cup balsamic vinegar
- 2 cups extra-virgin olive oil
- 8 ounces goat cheese
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes until tender.
- In a small saucepan, combine orange juice concentrate, balsamic vinegar, and maple syrup. Simmer until the sauce thickens.
- Toast the walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant.
- Toss mixed greens with a portion of the dressing, arrange roasted beets, walnuts, and crumbled goat cheese on top.
- Drizzle more dressing over the salad before serving.
Notes
- Feel free to substitute walnuts with pecans for a different flavor.
- Adjust sweetness by varying the amount of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting, dressing
- Cuisine: American
Nutrition
- Serving Size: 1 salad plate
- Calories: 350 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Beet Salad with Goat Cheese