Beet and Walnut Salad Recipe

Name: Beet and Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small tender beets, stems untrimmed; 1 tablespoon water; 1 tablespoon brown sugar; ¼ cup walnuts, chopped; salad greens, for two including beet greens; 2 tablespoons goat cheese, crumbled; ½ tablespoon white balsamic vinegar; ½ tablespoon fruit syrup (such as chokecherry or raspberry); 3 tablespoons olive oil or 3 tablespoons canola oil; 1 dash salt

Servings: persons

2 small tender beets, stems untrimmed
1 tablespoon water
1 tablespoon brown sugar
¼ cup walnuts, chopped
salad greens, for two including beet greens
2 tablespoons goat cheese, crumbled
½ tablespoon white balsamic vinegar
½ tablespoon fruit syrup (such as chokecherry or raspberry)
3 tablespoons olive oil or 3 tablespoons canola oil
1 dash salt

1
Cook the beets in boiling water until they are easily pierced wirh a sharp knife.
2
Cool.
3
Trim the beets, then peel them with your hands under running water.
4
Cut into a bite-sized dice.
5
Meanwhile, heat the tablespoon of water in a nonstick skillet.
6
Add the brown sugar and stir until dissolved.
7
Add the walnuts, cooking and stirring until the water has evaporated and the sugar has caramelized on the nuts.
8
Cool.
9
Make the dressing by whisking together the vinegar, fruit syrup, oil and salt.
10
Toss half the dressing with the salad greens and the other half with the beets.
11
To serve, divide the salad greens onto two plates.
12
Scoop the beets in the the center of the greens.
13
Scatter each with half the walnuts and a sprinkling of cheese.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 small tender beets, stems untrimmed, 1 tablespoon water, 1 tablespoon brown sugar, ¼ cup walnuts, chopped, and more.

Yes, Beet and Walnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet and Walnut Salad

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