The recipe for Beetroot Salad with Goat’s Cheese is a delicious and healthy combination of flavors and textures.Take paper and pen to write down all the ingredients and follow the preparation method.
How to make Beet Salad with Goat Cheese
The natural sweetness of the roasted beet balances perfectly with the creaminess and slightly acidic taste of the goat’s cheese. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.
Ingredients
- 4 medium beets – scrubbed, trimmed, and cut in half
- 1/3 cup chopped walnuts
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 3 tablespoons maple syrup
- 1 (10 ounce) package mixed baby salad greens
- 1/2 cup extra-virgin olive oil
- 2 ounces goat cheese
Directions
First put the beets in a saucepan and add enough water to cover. Bring to the boil and cook for 20 to 30 minutes until tender. Drain and leave to cool, then cut into cubes.
While the beet is cooking, put the walnuts in a frying pan over a medium-low heat. Then heat until they are hot and begin to toast. Then add the maple syrup; cook and stir until evenly coated, now remove from the heat and leave to cool.
Then to make the dressing: Whisk together the orange juice concentrate, balsamic vinegar and olive oil in a small bowl.
Now place a large portion of baby greens on each of the four salad plates, divide the candied walnuts evenly and sprinkle over the greens. Finally, place equal amounts of beet over the greens and top with pieces of goat’s cheese. Then drizzle each salad with the dressing.
