Roasted Red and Yellow Beet Salad with Candied Walnuts

beet saladI love beets! I love their beautiful, rich colors; love the way they taste and love that they are rich in antioxidants. I could eat them roasted wit a little salt, but love them even more when they’re accompanied by candied walnuts and goat cheese! This is one of my favorite salads.

4 Medium beets–red, yellow, or orange
1/2 cup candied walnuts
4 ounces goat cheese crumbled
package of baby greens
balsamic vinegar reduction


I can eat them like this with salt!

Set oven to 350°. Scrub beets, cut off stems, peel beets and wrap in foil. Place in a casserole dish or on a baking sheet. Roast in oven until cooked through, approximately 45 to 60 minutes. They’ll feel tender when poked with fork.

Let cool for 10 minutes. Slice into 1/4-inch thick slices. Place on a bed of greens with candied walnuts and goat cheese. I simply add salt and pepper and drizzle with Alessi’s Balsamic Reduction which is rich and sweet–you don’t even need dressing.

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Author: Heather Zachariah

Former Art Director for Home Magazine, Heather Leahy Zachariah, left her career in publishing after baby number number one. She now works from home as a freelance graphic designer and a chauffeur to her 3 busy kids. "Working on TipsFromTown has been a wonderful outlet for me. It renewed my love of publishing where I can design colorful, enticing pages online and allows me to share the things I love about being a mom." Heather grew up in Shaker Heights, Ohio, a place that still is near and dear to her. " After living in Brooklyn for 18 years and studying Graphic Design at Pratt Institute, she now lives in the Jersey burbs. "I love living so close to NYC, but in my heart, I'm an Ohio girl."