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Beet Salad with Goat Cheese and Walnuts by

Tags: Spicy, Holidays, Sweet

Use my candied walnut recipe for the walnuts in this salad.


2 Bunches Medium Beets (about 1.5 lbs) tops trimmed
Kosher ot Grey Sea Salt and Fresh Black Pepper
2 TBSP Red Wine Vinegar
1/3 CUP Extra Virgin Olive Oil
1/2 CUP Walnuts
1 Bunch Arugula, trimmed and torn
1/2 Head Escarole, torn
4 Ounces Goat Cheese, crumbled


1. Place the trimmed beets in a saucepan and cover with water. Season very generously with salt and bring to a boil. Cook until fork tender; about 20 minutes.
2. Drain and cool the beets. Once able to safely handle, peel the beets. The skin should slide off with only a little pressure from your fingers, use a paring knife to remove remaining skins. Cut each beet into bite size pieces.
3. Whisk the vinegar with salt and pepper, to taste, in a large bowl. Steadily whisk in the olive oil to emulsify. Toss the cut beets with dressing and set aside to marinate for up to 2 hours.
4. Preheat the oven to 350 degrees F. Place the walnuts on a baking sheet and toast until golden brown, stirring once; about 7-8 minutes.
5. Toss the greens with the beets and divide into servings. Scatter walnuts and goat cheese on top and serve.

Servings: 4

Serving Size: 1/4 of a recipe

Nutrition Information (per serving):
Calories 332
Fat 33.51 g
Saturated Fat 7.51 g
Cholesterol 13.04 mg
Sodium 105.58 mg
Carbohydrates 2.28
Fiber 0.98 g
Sugars 0.63 g
Protein 7.48 g

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