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beet salad with goat cheese and nuts from The Jewish Kitchen
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Beet Salad with Goat Cheese and Nuts

This sweet and zesty salad is a refreshing first course and is full of delicious flavors and textures. Add grilled chicken to make this a satisfying lunch or dinner.
Course Lunch, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings

Ingredients

  • 4 medium beets, cleaned, trimmed, cut in half
  • 1/2 cup chopped plain or candied walnuts
  • 4 ounces, crumbled goat cheese
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 tsp. Dijon mustard
  • 2 tbsp. orange juice or juice from 1/2 an orange
  • 4 cups salad greens of your choice
  • 1 (optional) large orange, peeled, segmented, skins removed from segments or 1/2 cup Mandarin oranges

Instructions

  1. Put beets into a medium saucepan and cover them with water. Bring to a boil and cook for 20-30 minutes until tender. Drain and cool. Cut into cubes or thick slices and set aside.
  2. In a small bowl, whisk together the oil, vinegar, mustard, orange juice, salt and pepper. Check for seasonings and adjust if necessary.
  3. Add dressing to salad greens and toss. Add nuts and beets and gently toss. Arrange on two plates. If using orange segments, add those once you've plated the rest of the salad and serve. Sprinkle with additional nuts if desired.