Remember my insane beet purchase? I have finally cooked through ALL of the beets I bought! My last beet-filled meal was this Beet Kale and Goat Cheese Salad with Candied Walnuts, and boy, did I end my beet week on a high note. I had made a larger version (this recipe multiplied by 3) for my godson’s baptism and got rave reviews so I wanted to share it here as well, and luckily it finished off my remaining beet supply!
Roasting the beets takes a bit of time, but past that, this comes together really quickly. You can certainly buy pre-cooked beets to make this a quick recipe, I won’t tell.
Ingredients:
Salad (serves 4):
- 4 medium-sized beets, peeled and cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup walnut halves and pieces
- 2 tablespoons pure maple syrup
- salt, to taste
- 4 cups baby kale
- 1/2 cup microgreens
- 4 oz goat cheese, crumbled (omit to make dairy-free/vegan)
Dressing:
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 garlic clove, pressed (paid link) or grated
- salt and pepper, to taste
- 1/4 cup olive oil