Go Back
+ servings

Beet and Goat Cheese Salad with Toasted Walnuts

Fresh greens are topped with roasted beats, goat cheese, toasted walnuts and a light oil and vinegar dressing.
Prep Time5 mins
Cook Time5 mins
Course: appetizer/ salad
Cuisine: salad
Keyword: Beet and goat cheese salad, goat cheese, roasted beets, toasted walnuts
Servings: 2
Calories: 588kcal


  • cup walnut pieces
  • 6 ounces baby salad greens or mesclun mix
  • 8 ounces of roasted or cooked beets sliced
  • 3 ounces crumbled goat cheese
  • 2 to 3 TBS olive oil
  • 1 to 2 TBS balsamic vinegar
  • kosher salt
  • fresh ground pepper


  • Toast the walnuts in a small nonstick pan for a few minutes.
  • Toss together the salad greens, beets, goat cheese and walnuts.
  • Drizzle some olive oil and vinegar on the salad to your liking.
  • Season with salt and pepper to taste.


Calories: 588kcal | Carbohydrates: 28g | Protein: 16g | Fat: 49g | Saturated Fat: 11g | Cholesterol: 20mg | Sodium: 481mg | Potassium: 508mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1469IU | Vitamin C: 23mg | Calcium: 124mg | Iron: 3mg