FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home

RECIPESSalad RecipesVegetable Salads pg 1 >  Beet Salad with Goat Cheese & Walnuts

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

ROASTED BEET SALAD with Goat Cheese, Candied Walnuts, & Citrus Vinaigrette

 

Simply Salads by Jennifer Chandler
Roasting beets brings out their natural sweet and earthy flavor. They will taste nothing like the canned beets that you find in the self-serve salad bar.
Makes 4 Dinner Or 6 Appetizer Salads



SALAD

• 1/4 pound small to medium beets, stems trimmed and scrubbed
• 1 bag (5 ounces) Sweet Baby Greens
• 1 log (4 ounces) fresh goat cheese
• 1/4 cup candied walnuts (below)

Preheat the oven to 400F Wrap the beets in aluminum foil. Place foil packet on a rimmed baking pan and bake until the tip of a sharp knife easily slides through the beets, about 45 minutes to 1 hour. Remove from the oven and cool. Once cool enough to handle, use paper towels to peel the beets. Cut into quarters.

Divide Sweet Baby Greens equally among the plates. Top with the beets. Drizzle with the vinaigrette to taste. Crumble the goat cheese on top and garnish with the candied walnuts.


CITRUS VINAIGRETTE
Makes About 1/4 Cup


• 1/2 shallot, minced
• 1 tablespoon freshly squeezed lemon juice
• 3 tablespoons freshly squeezed orange juice
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper

In small bowl whisk together the shallot, lemon juice, orange juice, orange zest, Dijon mustard, and oil until well combined. Season with salt and pepper to taste.


CANDIED WALNUTS*
Makes About 1 Cup


• 1 cup shelled walnut halves
• 1/4 cup sugar
• 1 teaspoon kosher salt

Preheat the oven to 325F

Spread the nuts evenly on a nonstick rimmed baking pan with sides and place in the oven. Toast, stirring occasionally, until golden and fragrant, about 3 minutes. Remove from the oven and let cool in the pan.

Place the sugar in a medium saucepan over medium-low heat. Slowly cook, stirring frequently, until melted and turned a light caramel color. Remove from the heat and immediately add the walnuts to the saucepan, stirring to coat.

Spread the coated walnuts back out onto the same baking pan. Working quickly, separate the walnuts to create an even layer. Lightly sprinkle with the salt. Set aside to cool completely. Candied walnuts can be stored up to two days in an airtight container.

*Candied nuts are often available prepacked in the grocery store.
 

 

RELATED RECIPES

  Vegetable Salads pg 1   |   Artichoke Heart & Asparagus Salad   |   Artichoke, Lima Bean, Fennel Salad   |   Artichoke Rice Salad   |   Artichoke, Roasted Red Pepper Salad   |   Arugula Radicchio Orange & Drd Plums   |   Asian Salad, Sweet & Sour Vinaigrette   |   Asparagus & Bean Salad   |   Asparagus Salad Medley   |   Asparagus Salad, Marinated   |   Asparagus & Mushroom Salad   |   Asparagus Tossed Salad   |   Avocado Blueberry Salad   |   Avocado & Citrus Spinach Salad   |   Avocado Mango Salad   |   Avocado Tomato Salad   |   Baby Greens Salad with Grapefruit   |   Baby Greens with Figs & Blue Cheese   |   Bird's Nest Salad (1895)   |   BEAN SALADS >>>>>   |   Maria's Beet Salad   |   Beet Salad   |   Beet, Fennel & Radish Salad   |   Beet Salad with Sherry Vinaigrette   |   Beet and Apple Salad   |   Beet Currant Salad, Apple Vinaigrette   |   Beet Salad with Garlic   |   Beet Salad, Balsamic Roasted   |   Beet & Goat Cheese Salad   |   Beet Salad with Goat Cheese & Walnuts   |   Beet Salad with Horseradish   |   Beets, Pickled Beet Salad   |   Beets, Roasted Baby Beet Salad   |   Beets, Roasted Beet & Fennel Salad   |   Beets with Vinaigrette   |   Bitter Greens Salad   |   Broccoli Salad   |   Broccoli Endive Salad   |   Broccoli, Layered Broccoli Salad   |   Broccoli & Olive Salad   |   Broccoli Raisin Salad   |   Broccoli with Red Pepper Dressing   |   Broccoli with Sundried Tomatoes   |   Broccoli Walnut Salad  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.