Beet Salad


by: Suzana

Beet Salad


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serves: 4

4 medium beets - scrubbed, trimmed and cut in half

1/3 cup chopped walnuts

3 tablespoons maple syrup

1 package (10 ounce) mixed baby salad greens

1/2 cup frozen orange juice concentrate

1/4 cup balsamic vinegar

1/2 cup extra-virgin olive oil

2 ounces goat cheese

Nutrition Facts
Beet Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 483

  • Total Fat: 37.8 g
  •     Saturated Fat: 7.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 11.2 mg
  • Sodium: 283.4 mg
  • Total Carbs: 31.5 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 26.5 g
  • Protein: 7.5 g

how is this calculated?

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1.  Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender.

2.  Drain and cool, then cut in to cubes.

3.  Place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup.

4.  Cook and stir until evenly coated, then remove from the heat and set aside to cool.

5.  In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.

6.  Place the baby greens onto a plate.

7.  Sprinkle walnuts over greens.

8.  Place beets over the greens, and top with dabs of goat cheese.

9.  Drizzle each plate with some of the dressing.

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