Best 7 Beet Goat Cheese And Walnut Salad Recipes

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Indulge in a symphony of flavors with this vibrant Beet, Goat Cheese, and Walnut Salad! This delectable dish combines the earthy sweetness of roasted beets, the tangy creaminess of goat cheese, the nutty crunch of walnuts, and a refreshing citrus dressing. Each bite offers a delightful balance of textures and flavors, making it a perfect accompaniment to any meal. Additionally, the article provides a collection of equally enticing recipes, including a refreshing Beet and Orange Salad, a flavorful Beet and Feta Tart, a hearty Beet and Barley Risotto, and a luscious Beet and Chocolate Cake. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more!

Here are our top 7 tried and tested recipes!

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.

Provided by Donna

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

4 medium beets - scrubbed, trimmed and cut in half
⅓ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese

Steps:

  • Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
  • 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.
  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
  • Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g

BEET, GOAT CHEESE AND WALNUT SALAD



Beet, Goat Cheese And Walnut Salad image

Provided by Florence Fabricant

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

8 medium-size beets
1/2 cup walnut halves
1 bunch arugula, rinsed, dried, heavy stems removed
4 ounces fresh chèvre
4 tablespoons raspberry vinegar
3 tablespoons extra virgin olive oil
5 tablespoons walnut oil
Salt and freshly ground black pepper

Steps:

  • Wash beets, and cut stems to 1 inch. Place in saucepan, cover with water, and simmer until tender, about 40 minutes.
  • Meanwhile toast walnuts in a dry skillet over medium heat. Set aside. Tear arugula into bite-size pieces, and place in a bowl. Dice chevre.
  • Beat vinegar and oils together. Season with salt and pepper. When beets are tender, drain, peel and slice them into a bowl. Toss with a third of the dressing. Toss arugula with half the remaining dressing.
  • To serve, arrange arugula on 4 salad plates. Arrange beets on top, and scatter with chevre and walnuts. Drizzle on remaining dressing.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 27 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 687 milligrams, Sugar 12 grams

ROASTED-BEET SALAD WITH GOAT CHEESE AND WALNUTS



Roasted-Beet Salad With Goat Cheese and Walnuts image

Provided by Mark Bittman

Categories     salads and dressings

Time 2h

Yield 4 servings

Number Of Ingredients 9

3 large or 6 medium beets
3/4 cup walnuts
6 cups torn greens, one type or an assortment
1/3 cup olive oil
2 tablespoons red-wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
4 ounces goat cheese

Steps:

  • Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
  • Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
  • Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
  • Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.

BEET SALAD WITH GOAT CHEESE AND WALNUTS



Beet Salad with Goat Cheese and Walnuts image

Cook's Note: The beets can be cooked and dressed up to 24 hours in advance, but wait until serving time to toss the greens.

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

6 medium beets, tops removed, leaving 1/4-inch of stems
2 tablespoons lemon juice
1 garlic clove, pressed or minced
1/4 teaspoon salt
Generous seasoning freshly ground pepper
5 tablespoons olive oil
4 cups mixed greens, such as romaine, Boston, and green leaf lettuces, or mesclun
2 cups arugula, torn into small pieces
1 scallion, very thinly sliced
1/2 cup chilled crumbled goat cheese, such as Montrachet
1/4 cup chopped walnuts, toasted

Steps:

  • Scrub the beets very well. Fill a 3-quart saucepan halfway with water and bring to a boil. Cook the beets until tender when pierced with sharp knife, about 45 to 60 minutes. Drain well and let cool. Slip the skins off the beets. Dice the beets and place in a bowl.
  • To make the dressing: whisk together the lemon juice, garlic, salt, pepper, and oil. Pour a few tablespoons of the dressing on the beets and toss.
  • Just before serving, combine the greens, arugula, and scallion in a large bowl. Pour on most of the remaining dressing and toss. Add more if needed.
  • Place the greens on 4 salad plates. Spoon on a mound of beets. Sprinkle with goat cheese and walnuts. Serve immediately.

BEET SALAD WITH GOAT CHEESE AND WALNUTS



Beet Salad With Goat Cheese and Walnuts image

Combine the strong flavors of beets and goat cheese for a delicious and different salad. Boost the rich flavor of the nuts by toasting them in the oven until golden.

Provided by Annacia

Categories     Greens

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

8 1/4 ounces can tiny whole beets, chilled
1 tablespoon snipped fresh basil or 1 tablespoon flat leaf parsley
1/8 teaspoon ground black pepper
4 tablespoons vinaigrette dressing (bottled reduced-fat or fat-free balsamic)
4 cups mixed baby greens
2 tablespoons coarsely chopped walnuts, toasted
1 ounce semi-soft goat cheese, crumbled (chevre)

Steps:

  • Drain and cut up beets.
  • In a medium bowl, combine cut-up beets, basil, and pepper.
  • Drizzle with 2 tablespoons of the salad dressing; toss to coat.
  • Arrange greens on 2 salad plates; sprinkle with remaining dressing.
  • Top with beet mixture, walnuts, and goat cheese.

Nutrition Facts : Calories 295, Fat 25.2, SaturatedFat 6.3, Cholesterol 11.2, Sodium 164.4, Carbohydrate 14, Fiber 2.9, Sugar 10.7, Protein 6.2

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE



Roasted Beet Salad with Walnuts and Goat Cheese image

This is a terrific salad. Everything can be prepped ahead easily, then just putting everything together at the last minute. I always have this at Thanksgiving.

Provided by P48422

Categories     Vegetable

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup walnut halves
2 teaspoons olive oil
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 medium beets, trimmed and washed
1/3 cup thinly sliced red onion
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon sugar
fresh ground black pepper
1/2 lb fresh spinach leaves, de-stemmed and washed
3 ounces fresh goat cheese, crumbled

Steps:

  • Preheat the oven to 350 F.
  • Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
  • Spread on a baking sheet and bake until toasted, about 7-10 minutes.
  • Set aside to cool.
  • Wrap the beets individually in foil and place on a rimmed baking sheet.
  • Bake at 350 degrees until tender, about 1 1/2 hours.
  • Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
  • Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
  • Combine all the dressing ingredients, taste and adjust the seasonings.
  • Pour over the beets and toss well.
  • Let sit at room temperature at least 1 hour.
  • Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
  • Arrange the beets on top and crumble the goat cheese over.

Nutrition Facts : Calories 284.4, Fat 25.9, SaturatedFat 5.6, Cholesterol 11.2, Sodium 481.9, Carbohydrate 9.2, Fiber 2.7, Sugar 5.3, Protein 6.6

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS



Roasted Beets with Goat Cheese and Walnuts image

Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

½ cup chopped walnuts
1 large beet, top and bottom trimmed and beet greens retained
1 tablespoon walnut oil, or more to taste
2 ounces soft goat cheese
kosher salt and freshly ground black pepper to taste
2 tablespoons champagne vinegar
1 cup reserved beet greens, cut into very thin slivers
2 teaspoons chopped fresh chives

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
  • Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
  • Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
  • Turn oven temperature up to 400 degrees F (205 degrees C).
  • Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
  • Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
  • Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
  • Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g

Tips:

  • Use fresh, ripe beets: Fresh beets have a sweeter, more vibrant flavor than beets that have been stored for a long time. Look for beets that are firm and smooth, with no signs of bruising or wilting.
  • Roast the beets before using them: Roasting the beets intensifies their flavor and makes them easier to digest. To roast beets, simply toss them with olive oil and salt, then roast them at 400 degrees Fahrenheit for about 45 minutes, or until they are tender.
  • Use a variety of greens: This salad is a great way to use up leftover greens. You can use any type of greens you like, such as spinach, arugula, kale, or mixed greens.
  • Choose a good quality goat cheese: The goat cheese in this salad should be creamy and flavorful. Look for a goat cheese that is made from fresh goat's milk and has a mild, tangy flavor.
  • Use toasted walnuts: Toasting the walnuts brings out their flavor and makes them more crunchy. To toast walnuts, simply spread them out on a baking sheet and bake them at 350 degrees Fahrenheit for about 10 minutes, or until they are golden brown.
  • Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for busy weeknights.

Conclusion:

This beet, goat cheese, and walnut salad is a delicious and healthy way to enjoy fresh beets. The roasted beets are sweet and flavorful, the goat cheese is creamy and tangy, and the walnuts add a nice crunch. The dressing is light and refreshing, and it brings all of the flavors together perfectly. This salad is perfect for a light lunch or dinner, and it's also a great side dish for grilled or roasted meats.

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