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Beet Salad with Goat Cheese

Beet lovers will enjoy the earthiness and tang of this textural salad. The combination of beets and goat cheese appeared in the San Francisco Bay area in the early 1980s and traveled down the west coast to Los Angeles. Chef Wolfgang Puck of influential restaurant Spago credits the arrival of multi-colored and baby beets for inspiring his beet and goat cheese napoleon, a colorful, stacked arrangement that helped define California cuisine. Beet-and-cheese salads are now found in restaurants throughout America and are one of the most popular salads at Cheesecake Factory chain of restaurants. Beets can be steamed or roasted, and their variety of colors add interest to this year-round delicious salad.

Recipe Servings: 6

Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Directions

  1. Place beets in a saucepan and cover with water, bringing to a boil.
  2. Cook 20–30 minutes until tender.
  3. Drain and cool. Cut into cubes.
  4. While beets are cooking, place walnuts in a pan on medium-low heat and toast until warm.
  5. Stir in maple syrup and cook until evenly coated.
  6. Remove from heat and let cool.
  7. In a small bowl, whisk together orange juice concentrate, balsamic vinegar, and olive oil.
  8. Place a large helping of salad greens on four plates, and evenly divide walnuts and beets over greens.
  9. Top with dabs of goat cheese and drizzle with dressing.
  10. Serve.

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