Featuring autumn fruits and vegetables, these seasonal salads are totally worthy of your holiday table, and many are great options for vegetarian and slicing the leaves thinly gives your salad the best texture.
Beet Salad With Goat Cheese
Salads can be the star of the show or a tasty and hearty side.
Recipe Summary Beet Salad With Goat Cheese
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.Ingredients | Best Vegetable Salad Recipes
4 medium beets - scrubbed, trimmed and cut in half
â…“ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
ÂĽ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese
Directions
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.
Info | Best Vegetable Salad Recipes
prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 servings
