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!
Servings: 1 salad
- 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
- 1 cup chopped walnuts unsalted
- 2 tablespoon maple syrup
- ¼ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1 sprinkle salt
- 1 teaspoon chopped onion
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- salt & pepper
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.
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.
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.