Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad

Prep Time: 15 minutes

Cook Time: 60 minutes



+ 4 medium beets – scrubbed, trimmed

+ ⅓ cup chopped walnuts

+ 3 tablespoons maple syrup

+ ½ cup frozen orange juice concentrate

+ ¼ cup balsamic vinegar

+ ½ cup extra-virgin olive oil

+ 10 ounces mixed greens

+ 2 ounces soft fresh goat cheese, coarsely crumbled

+ ½ cup Mandarin oranges (optional)



  1. Preheat oven to 425 degrees F.
  2. Place beets in a large piece of foil and drizzle with olive oil and wrap into a pouch.
  3. Roast for 1 hour or until tender.
  4. Unwrap beets and cool.
  5. Peel skin and cut into ½ inch cubes
  6. While the beets are cooking, add the walnuts to a skillet over medium-low heat.  Heat until warm and then stir in the maple syrup.  Cook until evenly coated, remove from heat and cool.
  7. Combine orange juice concentrate, balsamic vinegar and olive oil in a small bowl and whisk.  Set aside.
  8. Toss the mixed greens with cooked beets and candied walnuts.
  9. Top with goat cheese, mandarin oranges (optional), drizzle the dressing, and serve.