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Lemony Beet Salad with Goat Cheese

Contributor: Kathy Strahs

It’s easy to make a restaurant-quality beet salad at home with this recipe! Toast the walnuts for extra crunch and flavor.

  • Author: Kathy Strahs
  • Prep Time: 15 minutes
  • Cook Time: 1 minute
  • Total Time: 16 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: American

Ingredients

Scale
  • ¾ lb. (about 3 to 4 medium) roasted beets, peeled, cut into bite-sized wedges
  • ¼ cup plus 2 Tbsp. Lemon Vinaigrette, divided
  • 1 (2.25 oz.) package chopped walnuts (about 5 Tbsp.)*
  • 1 (5 oz.) bag washed, mixed baby greens
  • 4 oz. goat cheese, crumbled

Instructions

  1. In a medium microwave-safe bowl, add beets. Microwave 1 minute.
  2. Remove bowl from microwave, add 1/4 cup of the vinaigrette. Let stand 15 minutes.
  3. Meanwhile, in a large serving bowl, toss together mixed greens and remaining 2 tablespoons of vinaigrette.
  4. Drain beets, arrange over greens.
  5. Top with crumbled goat cheese and walnuts.

Notes

*For extra crunch and flavor, toast walnuts before adding to salad. Preheat a dry skillet over medium-low heat. Add walnuts, toss frequently until fragrant and lightly toasted, about 1 to 2 minutes. Transfer walnuts to a plate or paper towel and let stand 5 minutes before adding to salad.