Recipes Salad Vegetable Salad Recipes Beet Salad Recipes Beet Salad with Goat Cheese 4.7 (574) 416 Reviews 67 Photos This delicious beet salad with creamy goat cheese, maple-candied walnuts, and a tangy orange and balsamic vinaigrette is a beautiful way to serve beets. Submitted by Donna Updated on June 20, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 67 67 67 67 Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Jump to recipe This delightfully tangy beet salad wins top marks from our community of home cooks. Whether you enjoy it as a starter or the centerpiece of a vegetarian meal, it's a bright and creamy dish that always satisfies. How to Make Beet Salad Enjoy a sweet, acidic bite of beet salad that brings big flavor to the table every time. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe: How to Cook Beets for Salad You'll learn how to perfectly cook beets for salad with the detailed, step-by-step recipe below. But here's a brief overview of what you'll find: Begin by boiling beets in a saucepan for 20-30 minutes. Drain, cool, and cube the beets before setting them aside. How to Make Homemade Beet Salad As the beets cook, toast the walnuts and stir in the maple syrup. Whisk together the orange juice concentrate, olive oil, and balsamic vinegar to make the dressing. Divide the ingredients equally among servings. Top with goat cheese and drizzle with dressing for a luscious finish. 14 Roasted Beet Recipes That Everyone Will Love Dotdash Meredith Food Studios What to Serve with Beet Salad Beet salad pairs perfectly with hearty dishes like roasted pork loin or mushroom risotto. Try a tasty lentil burger for a plant-based dinner with mass appeal. How to Store Beet Salad Cooked beets will last for three to five days in the refrigerator. Store them in an airtight container or heavy-duty aluminum foil for best results. To freeze beets for salad, store them (cubed or whole) in a freezer-safe container or bag for up to eight months. Thaw and add to the other salad ingredients when you're ready to serve. Allrecipes Community Tips and Praise "I have just discovered how good beets are," shares lollysmom. "This recipe was so good and I was full all night even though it was a salad. We didn't have a mixed salad bag since it was the end of the week so we used the beet tops, a little kale, cucumbers, and tomatoes." "This is a tasty recipe that is so close to a beet salad at a favorite restaurant," says Heidi G. "The walnuts were easy to caramelize and were nice and crunchy." "This was wonderful!" according to home cook Sonia. "I added some ripe chopped pears in cubes and a touch of honey to the dressing." Editorial contributions by Rai Mincey Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 4 medium beets - scrubbed, trimmed, and cut in half 1/3 cup chopped walnuts 3 tablespoons maple syrup 1 (10 ounce) package mixed baby salad greens 1/2 cup frozen orange juice concentrate 1/4 cup balsamic vinegar 1/2 cup extra-virgin olive oil 2 ounces goat cheese Directions Place beets into a saucepan; add enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes. Dotdash Meredith Food Studios While beets are cooking, place walnuts in a skillet over medium-low heat. Heat until warm and starting to toast. Stir in maple syrup; cook and stir until evenly coated, then remove from heat and set aside to cool. Dotdash Meredith Food Studios To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl. Dotdash Meredith Food Studios Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over greens. Place equal amounts of beets over greens and top with pieces of goat cheese. Drizzle dressing over each salad. Dotdash Meredith Food Studios I Made It Print 808 home cooks made it! Nutrition Facts (per serving) 348 Calories 26g Fat 25g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 348 % Daily Value * Total Fat 26g 33% Saturated Fat 5g 25% Cholesterol 8mg 3% Sodium 108mg 5% Total Carbohydrate 25g 9% Dietary Fiber 3g 11% Total Sugars 21g Protein 5g 11% Vitamin C 43mg 48% Calcium 86mg 7% Iron 2mg 9% Potassium 558mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.