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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.
5 from 2 votes
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Servings 4 servings

Ingredients  

  • 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

Instructions 

  • 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.
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