Balsamic Beet Salad with Goat Cheese and Candied Walnuts
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • For the beets:
  • 3 medium beets
  • 1Tbs olive oil
  • For the candied walnuts:
  • 1 Tbs ghee
  • 1 cup raw walnuts
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • ¼ tsp salt
  • For the salad:
  • 5oz arugula (or other greens of choice)
  • 2 oz goat cheese
  • ½ red onion, thinly sliced
  • 1 batch roasted beets
  • 1 batch candied walnuts
  • 1 batch Creamy Balsamic Dressing
  1. For the beets: Preheat oven to 400 degrees. Coat beets in oil, roughly 1 tsp per beet. Wrap beets individually in aluminum foil and place on baking sheet. Roast for about 45 to 60 minutes. Carefully unwrap the foil and pierce with fork to check for doneness. Let cool. Once cool, remove peel carefully with fingers and dice.
  2. For the candied walnuts: Melt ghee in cast iron skillet. Add remaining ingredients and stir continuously until the liquid is mostly evaporated and walnuts are coated, about 5-7 minutes. Remove from pan and spread onto parchment lined baking sheet to cool for an hour.
  3. For the salad: Top arugula with roasted beets, candied walnuts, crumbled goat cheese and sliced red onion. Pour dressing over top and enjoy.
Recipe by Vibrant Life Army Wife at