Beet and Goat Cheese Salad with Candied Walnuts

from 2 votes

This simple salad is a great detox for all those who ate one too many chicken wings at yesterday’s Super Bowl party. Boiling beets is a great way to maintain their bright red color and to preserve the high concentration of fiber in this cholesterol-free root vegetable. I’m using Agave Nectar to caramelize the walnuts, but you can easily substitute honey to create a similar sweetness.


Beet and Goat Cheese Salad with Candied Walnuts

Keep it simple with a light and refreshing recipe for Beet and Goat Cheese Salad with Candied Walnuts.
Author: Kelly Senyei
5 from 2 votes
Beet and Goat Cheese Salad with Candied Walnuts
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Servings 4 servings


  • 3 large red beets
  • 2/3 cup walnuts
  • 2 Tablespoons Agave Nectar
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon garlic, finely minced
  • 1 teaspoon Splenda
  • 5 oz. goat cheese
  • 1 cup arugula, lightly packed


  • First make the candied walnuts by combining the walnuts and the Agave Nectar in a saucepan over medium heat.
  • Stir the nuts until well coated then transfer them to a sheet pan lined with parchment paper to cool.
  • Scrub the beets clean, leaving the peel on. Place the beets in a large pot of boiling water. Boil for 45 minutes to an hour, just until beets are tender and skin is easily removed.
  • Remove the cooked beets from the pot, peel off the skin and slice into ¼" rounds (discard ends).
  • Next, prepare the dressing by whisking together the olive oil, balsamic vinegar, garlic and Splenda until the ingredients are well incorporated.
  • Plate the sliced beets on a bed of arugula then drizzle with prepared dressing. Top with portions of goat cheese and candied walnuts.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 415kcal, Carbohydrates: 19g, Protein: 10g, Fat: 33g, Saturated Fat: 8g, Cholesterol: 16mg, Sodium: 184mg, Potassium: 331mg, Fiber: 3g, Sugar: 14g, Vitamin A: 505IU, Vitamin C: 4mg, Calcium: 91mg, Iron: 2mg


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

5 from 2 votes

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    My family loves this recipe. I chopped the beets in chunks, added chunks of tomato and tossed them in the delicious dressing. Just before serving I dished it over a bed of lettuce on each plate. Then topped the dish with chunks of goats cheese and walnuts.

  2. This looks so good! I love beets with goat cheese… The sweetness and the tang of the cheese creates pure heaven! Healthy too! I work with Chavrie (the pyramid-shaped goat cheese) and our cheese is 30% less fat and cholesterol than cow’s milk, its gluten-free and completely all natural. Thanks for a great post!