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This beet and goat cheese salad is healthy, delicious, and seriously impressive. This gluten-free, restaurant-quality salad will leave you feeling light yet satiated.
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5 from 1 vote

Healthy Beet & Goat Cheese Salad

This beet and goat cheese salad is healthy, delicious, and seriously impressive. This gluten-free, restaurant-quality salad will leave you feeling light yet satiated. For easy prep, make the balsamic glaze, candied walnuts, and vinaigrette ahead of time!
Prep Time10 mins
Total Time5 mins
Course: Main Course, Salad
Cuisine: American
Servings: 1 salad

Ingredients

Salad Base

  • 1 bowl spring mix
  • 1 beet pre-cooked and cubed
  • ¼ onion sliced
  • 1 sprinkle goat cheese adjust proportion to your liking
  • 1 sprinkle pepitas aka pumpkin seeds
  • 1-2 tablespoon balsamic glaze purchase or read how to make your own below

Candied Walnuts

  • 1 cup chopped walnuts unsalted
  • 2 tablespoon maple syrup
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 1 sprinkle salt

Vinaigrette

  • 1 teaspoon chopped onion
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • salt & pepper

Instructions

Balsamic Glaze (If you're making your own)

  • Add 1 cup of balsamic vinegar to a small sauce pot. Heat over medium until gently boiling. Then reduce to medium-low to simmer for about 20-30 minutes until the volume has halved. It should be thick enough to coat a spoon. When done, remove from heat and allow to cool completely, then refrigerate. This will make a few salads worth and will last several weeks in the fridge. You can also use it on pizzas, vegetables, or pastas.

Candied Walnuts

  • If you're reducing your own balsamic glaze, you can make the candied walnuts at the same time. Preheat the oven to 325°F and prepare a baking sheet with parchment. Combine all of the ingredients in a bowl and spread in a thin layer onto the baking sheet. Bake for 10 minutes, then remove to stir the nuts around. Bake for another 10 minutes and stir. Bake for a final 5-10 minutes until golden. Remove from the oven and allow to cool completely. Break into clusters with your hands and store in an airtight container until ready to use.

Vinaigrette

  • To make the vinaigrette, simply whisk all ingredients together. This will make enough for about one single serve salad, so if feeding more, increase the quantity.

Assemble the Salad

  • Begin by selecting a large bowl. Fill with greens.
  • Layer the additional topping: beets, onion, goat cheese, pepitas, and candied walnuts.
  • When ready to eat, toss with vinaigrette and drizzle the balsamic glaze. Enjoy this healthy and delicious restaurant-quality salad.