Beet Salad with Goat Cheese Recipe

UPDATED REVIEW: This salad is absolutely amazing! I especially enjoy preparing the beets by roasting them similarly to potatoes in foil for 1 hour at 450 degrees, then cubing and marinating them overnight in vinegar (either balsamic or red wine). Additionally, I prefer using feta cheese instead of goat cheese. Since September 15, 2007, whenever I visit the Cheesecake Factory, this is the salad I always choose. I am incredibly grateful for this recipe as it allows me to enjoy it at home and save money. If I were to make any adjustments, I would switch walnuts for pecans and include some roasted asparagus spears.

This salad is always a hit at parties and potlucks, with people constantly requesting for me to bring it again. My preferred dressing ratio is a mix of orange juice concentrate, balsamic vinegar, and oil in a 1:1:1 ratio. Adding plain cooked quinoa really enhances the flavors of the salad, and I often marinate the beets in balsamic vinegar if time allows. Combining arugula and mixed greens works wonderfully with the quinoa. I use the Candied Pecans recipe by Alix on AR for the nuts, as it adds an addictive and incredible element to the salad. I found the walnuts and maple syrup mixture in another recipe too soft and lacking the crunch I crave in candied nuts. For the best visual presentation, I recommend following this order just before serving: toss the greens in dressing, then add the quinoa, beets, feta, and candied nuts on top. The contrast of white and red is beautiful, at least until it's all mixed up and the salad turns pink!

This recipe is absolutely amazing! My family found the dressing a bit too tangy with the vinegar, so I decided to modify the recipe by using 1 cup of orange juice concentrate and keeping the oil and vinegar amounts as listed. I also took inspiration from another reviewer and roasted the beets before adding them to the salad. I brought this dish to a gathering and knowing that heavier ingredients tend to sink to the bottom, I deconstructed it by placing the lettuce in a large bowl and arranging the rest of the ingredients, along with some extra fruits, on a platter for guests to customize their own salads.

We really enjoyed this dish. My modifications included using pre-cooked whole beets from the produce section where I live. I chopped 5 of them into chunky slices. I enhanced the dressing by adding a small clove of crushed garlic. I marinated the beets in a bit of the dressing for about an hour or 2. Next, I lightly dressed the greens (a mix of arugula and lettuce), added the beets, walnuts, and crumbled feta cheese (I avoided goat cheese due to allergies). The presentation was lovely, and the dish was delicious too.

The salad was fantastic! My children absolutely enjoyed the blend of goat cheese, beets, and candied nuts. I stuck to the recipe, but substituted fresh orange juice for the dressing and included salt, pepper, and 1/4 cup of red wine vinegar. This adjustment gave the dressing a slightly tangier flavor, which I personally preferred. It was delightful! I will definitely be making it again, and now even my kids are fans of beets!

An excellent beet recipe! I initially roasted the beets covered with foil for an hour, but they weren't fully cooked, so I peeled and diced them and completed the cooking in an oiled pan on the grill, which added a delightful flavor. I decided to double the amount of goat cheese and used the juice and zest of 2 oranges instead of concentrate. The result was absolutely delicious!

I will absolutely make this recipe again. The flavors were still delicious the following day! The only adjustments I made were roasting the beets, incorporating maple syrup into the dressing, and including some blood oranges in the salad.

This dish is packed with micronutrients and comes in a delicious package! I paired it with 3 oz of chicken breast for a 476 calorie meal. The candied walnuts turned out to be the best I've ever made. Following a suggestion from a commenter, I used roasted beets and it added a nice touch to the dish. I would have rated it 5 stars, but I personally found it a bit too sweet. If you enjoy sweet salads, this one is definitely for you!

I absolutely adored this recipe! I decided to enhance it by incorporating a salad topper mixture of glazed pecans, dried cranberries, and peppers. Since I didn't have walnuts on hand, I substituted them with a small half apple, a couple of blueberries, and a few blackberries. The combination was fantastic, especially with the dressing. I will definitely be preparing this for our entire family during the holiday dinner. It pairs beautifully with roast pork, potatoes, and butternut squash. Such a delightful and versatile dish!

This recipe is fantastic! I like to switch it up by using a mix of spring greens and spinach. When I'm feeling lazy, I opt for a store-bought balsamic dressing instead of making my own. Also, I prefer roasting the beets for a couple of hours in the oven with a little olive oil until they are tender and easy to poke with a knife.

Candied whole pecans with a honey sugar coating paired perfectly with honey goat cheese. As a dressing, I pureed canned mandarin oranges (since I didn't have orange juice concentrate) and used lemon-infused white balsamic. The result was absolutely delicious!

I didn't have any oranges, so I used Boursin crumbles instead. It still turned out quite tasty.

This salad is incredibly refreshing, with a rich depth of flavor and texture in every single layer. I will definitely be making it again and again.

I recently tried out this mouthwatering recipe and it was a hit! I opted for fresh steamed beets and a combination of romaine lettuce and spinach, and added a touch of sweetness by using the juice from mandarin oranges (specifically Cuties). Both my husband and daughter absolutely loved it, and I did too. This will definitely become a staple in our household from now on.

Simple and tasty! Even my husband, who usually doesn't enjoy beets, liked them in this recipe. I opted for canned beets and they turned out well. Planning to enhance the dressing with a touch of sugar next time. I substituted walnuts with goat cheese crumbles and pecans, which worked great. This recipe is a breeze to make!

Everything complements each other perfectly! I skipped the maple syrup for the nuts as I didn't have any on hand, so I used brown sugar and vanilla as a substitute, and it turned out incredibly delicious! And oh, that dressing! It's so satisfying! I absolutely adore this salad! It's definitely going to be a regular feature on my menu for those scorching hot summer days.

Absolutely loved it! My husband was pleasantly surprised by the presentation (hihi). I made a few modifications: I replaced 3 tablespoons of maple syrup with 2 tablespoons of Dutch stroop (which is thicker). Additionally, I opted for Mediterranean Feta cheese and added chicken for some extra protein. My husband particularly enjoyed how each bite offered a unique flavor.

Great! Easy to make. Made with canned beets.

Fantastic, although I believe it tastes even better with roasted beets instead of boiled.