Roasted Beet Salad with Goat Cheese and Candied Walnuts

Follow our step-by-step guide on how to make Roasted Beet Salad with Goat Cheese and Candied Walnuts.

1. Step 1

   Start by placing your halved beets in a saucepan and covering them with water.

2. Step 2

   Bring the water to a boil and let the beets cook for about 20 to 30 minutes, or until they’re tender enough to easily pierce with a fork.

3. Step 3

   Once they’re cooked, drain the beets and set them aside to cool.

4. Step 4

   When they’re cool enough to handle, chop them into delightful little cubes.

5. Step 5

   While the beets are cooking, grab a skillet and heat it over medium-low heat.

6. Step 6

   Toss in the chopped walnuts and toast them gently, stirring occasionally until they’re warm and starting to turn golden brown.

7. Step 7

   This should take just a few minutes.

8. Step 8

   Next, drizzle in some maple syrup and stir for another minute, making sure every walnut is beautifully coated.

9. Step 9

   Once they’re done, remove the skillet from the heat and let the walnuts cool.

10. Step 10

    In a small bowl, whisk together frozen orange juice concentrate, balsamic vinegar, and extra-virgin olive oil to create a zesty dressing that will elevate your salad.

11. Step 11

    Now it’s time to assemble your masterpiece! On four salad plates, lay down a generous bed of mixed baby greens.

12. Step 12

    Sprinkle the candied walnuts evenly over the greens, followed by the vibrant cubes of beet.

13. Step 13

    Crumble some creamy goat cheese on top of each salad for that perfect finishing touch.

14. Step 14

    Finally, drizzle your homemade dressing over everything, allowing the flavors to mingle and dance together.

15. Step 15

    Enjoy this colorful and nutritious salad that’s not only a feast for the eyes but also a delight for your taste buds!.