The Classic Columbia House Beet and Goat Cheese Salad combines roasted beets, creamy goat cheese, mixed greens, and candied walnuts, drizzled with a tangy vinaigrette. This refreshing salad is perfect for any occasion, offering a beautiful balance of earthy flavors, creamy textures, and a delightful crunch from the nuts.
Recipe Tips and Tricks
- Roasting Beets: Roasting the beets enhances their natural sweetness. Wrap them in foil and bake them for about 45-60 minutes.
- Serving Tip: Serve the salad chilled for a refreshing experience.
- Candied Walnuts: You can make candied walnuts at home by tossing them in sugar and gently toasting them on the stove.
- Vinaigrette Tip: Prepare the vinaigrette ahead of time and let it sit to develop flavors.
Why You’ll Love This Recipe
This Classic Columbia House Beet and Goat Cheese Salad offers a perfect mix of flavors and textures, with earthy roasted beets, tangy goat cheese, and a hint of sweetness from candied walnuts. The vinaigrette ties it all together, making it a sophisticated and refreshing salad that’s ideal for any gathering or a healthy meal.
Classic Columbia House Beet and Goat Cheese Salad
This Classic Columbia House Beet and Goat Cheese Salad is a refreshing mix of roasted beets, goat cheese, and candied walnuts.
Ingredients
- 3 medium-sized beets, roasted and peeled
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup goat cheese, crumbled
- 1/4 cup candied walnuts (or pecans)
- 1 small red onion, thinly sliced (optional)
For the Vinaigrette:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (optional)
- Salt and pepper to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast them for 45-60 minutes until tender. Allow them to cool, then peel and chop into cubes.
- Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Adjust the seasoning to taste.
- Assemble the Salad: In a large salad bowl, combine the roasted beets, mixed greens, goat cheese, and candied walnuts. Add sliced red onion if desired.
- Dress and Toss: Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately or chill for a refreshing touch.
Notes
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 200Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 13mgSodium 296mgCarbohydrates 11gFiber 2gSugar 8gProtein 7g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beets: Be sure to peel and chop the beets after roasting. You can roast them in advance to save time.
- Goat Cheese: Use soft, creamy goat cheese for the best flavor and texture contrast.
- Walnuts: You can also use pecans if you prefer a different nut, but walnuts add a wonderful crunch.
- Greens: A combination of arugula and mixed greens works well, but feel free to use your favorite leafy greens.
Variations and Substitutions
- Cheese Alternatives: Swap goat cheese for feta or blue cheese for a different flavor profile.
- Nuts: Candied pecans or toasted almonds are excellent substitutes for walnuts.
- Vegan Version: Omit the cheese and add avocado for creaminess and texture.
- Dressing Variations: You can use balsamic glaze in place of vinaigrette for a sweeter finish.
Storage Options
- Leftovers: Store leftover salad without the vinaigrette in an airtight container in the fridge for up to 2 days.
- Dressing Storage: Keep the vinaigrette separately in a jar and shake before drizzling on fresh salad.
- Prepared Beets: Roasted beets can be stored in the fridge for up to 3 days, making them easy to prepare ahead of time.
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