Monday, April 28, 2008

Roasted Beet Salad with Goat Cheese, Pears and Candied Walnuts

image With the exception of Dwight Schrute, I know many people don't love beets.

But when you mix in the earthy root vegetable with other flavours such as goat cheese, pears and candied walnuts, they take on a whole new flavourful life that may be worth re-visiting.



Roasted Beet Salad with Goat Cheese, Pears and Candied Walnuts is an easy tasty dish that is both healthy and filling.

The beautiful variety of colours make it worthy of serving to guests when entertaining and it's a great option for veggies!

I know the title sounds complicated, but even non-gourmands can handle this seemingly-fancy salad. Once you get the steps down, it's a simple meal that may just become your new staple!

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Roasted Beet Salad with Goat Cheese, Pears and Candied Walnuts                                                   

  • 2 roasted red beets cut into chunks
  • 2 roasted golden beets cut into chunks
  • 1 pear or green apple cut into chunks
  • crumbled goat cheese (a handful or 2)
  • 1 cup walnuts
  • 1/3 cup pure maple syrup
  • dash of cinnamon
  • bag of mixed greens
  • 2/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 tsp dijon mustard
  • 1 tsp garlic powder
  • Salt and fresh ground pepper

Roast Beets:

  1. Preheat oven to 375.
  2. Cut the greens off and wash beets.
  3. Dry beets and wrap in aluminium foil.
  4. Roast in oven at 375 for approx an hour (cooking time depends on size - you'll know they're done when a knife slides easily into the beet)
  5. Let sit for 30 mins to cool and remove foil.
  6. Using disposable kitchen gloves so the beets won't stain your hands, rub a paper towel against the skin. If properly roasted, the skin will slide right off.

** You can cheat by buying a container of beet salad at the prepared foods counter of your local grocer (But beware -- I find many prepared beet salads to be too sweet and sour for my tastes)


  1. Whisk olive oil, balsamic vinegar, dijon mustard, garlic powder, salt and pepper in a small bowl. Ta Da! You have your basic balsamic dressing.

Candied Walnuts:

  1. Preheat oven to 375
  2. Break up walnuts into smaller pieces (about 1/2 inch in size) and spread out on foiled baking sheet
  3. Pour maple syrup on top of walnuts and sprinkle with cinnamon, making sure the walnuts are well coated
  4. Bake for a few minutes making sure walnuts don't burn. The syrup will harden and nuts will be very fragrant.

To Assemble Salad:

Toss pear, beets, candied walnuts, goat cheese, mixed greens and vinaigrette in a large bowl.

**Use your discretion with amount of vinaigrette you use -- you don't want it to be too soggy!

Now you can enjoy your hearty comforting salad (3 words that don't usually go together in my language!)

1 comment:

Anonymous said...

i will be making this on Saturday for sure!