Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Beet Salad with Goat Cheese and Toasted Walnuts

From the recipe box Marissa’s recipes by Marissa Lippert

Serves

Ingredients

Salad

	1	bunch/bag mixed greens
	4	red or golden beets
	¼	cup walnuts, toasted and chopped
	2 to 3	oz. goat cheese

Dressing

	2	tsp. Dijon mustard
	2	Tbsp. champagne vinegar
	3	Tbsp. extra-virgin olive oil
	2	tsp. shallots, minced
	~	Salt and freshly ground black pepper to taste

Steps

Bring salted water to a boil in a large pot. Wash and peel the beets. Cook the beets in the boiling water until tender, about 15 to 25 minutes depending on their size. Drain the water and allow the beets to cool. Cut each beet into quarters or eighths.
Assemble the other salad ingredients with the beets in a large serving bowl.
Combine the ingredients for the salad dressing in a separate container and shake well (the dressing may be prepared 1 or 2 days ahead of time). Drizzle the dressing over the salad, toss well, and serve.

This content is from the Marissa’s recipes collection.

Roasted Beet and Lentil Salad

Bistro Salad

Eating meatless on Thanksgiving

Operation turkey pardon

Poached Pear, Rogue River Blue Cheese, and Hazelnut Salad

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.