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Roasted-Beet-Salad-with-Goat-Cheese-and-Candied-Walnuts-on-plate
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Roasted Beet, Goat Cheese and Candied Walnut Mixed Green Salad

This roasted beet salad with goat cheese and candied walnuts is easy and beautiful! A great start to a dinner party or beautiful Mother’s Day brunch. 
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings 1
Calories 180kcal
Author Aubrey
Cost 15

Ingredients

  • 1 Cup Mixed Greens
  • ¼ Cup Candied Walnuts
  • ½ Cup Roasted Beets
  • 2 tablespoon Goat Cheese

Instructions

  • Place mixed greens on plate.
  • Top with roasted beets, goat cheese and candied walnuts.

Notes

Roasted Beets:
  1. Slice the ends off both sides of the beets. Peel with a vegetable peeler or knife.
  2. Slice beets into ½ to ¾ inch uniform pieces.
  3. Pour oil over beets and mix thoroughly with beets so they are evenly coated.
  4. Sprinkle with salt and pepper.
  5. Pre-heat oven on 350 degrees. Bake for 25-30 minutes.
Candied Walnuts:
Ingredients
  • 1 cup Raw walnuts (halves and pieces or whole)
  • ¼ cup Granulated sugar
  • 1 tbsp Butter
  • 1 tbsp Water
  • ¼ tsp Cinnamon or spice of choice (optional)
Instructions
  • Place a sheet or parchment paper or empty sheet pan out (to transfer candied walnuts onto once done cooking). You will want to set this up ahead of time as the transfer process is quick.
  • In sauté pan or skillet, on high heat, combine butter, sugar and walnuts.
  • Stir constantly for about 2 minutes until butter melts. Keep stirring.
  • Add 1 tablespoon of water. It should sizzle and star to bubble causing the sugar to melt.
  • Keep stirring for another 2-3 minutes until the nuts are thoroughly coated in sugar mixture.
  • Remove from heat and quickly transfer coated nuts onto parchment paper or empty sheet pan and separate them with a spoon or spatula while hot so they don’t clump
  • Let cool for about 5 minutes.
  • Try not to eat them all in one sitting!

Nutrition

Calories: 180kcal