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Easy Beet Salad {with Candied Walnuts and Goat Cheese}

Tangy, creamy and with a sweet crunch – this beet salad has layers of textual characteristics. This simple and delicious beet salad is a wonderful side dish or appetizer when you are looking for something quick and easy with lots of impact. And to top it off, beets are an amazing Superfood, loaded with nutrients and antioxidants. This Easy Beet Salad contains just a few pantry ingredients and takes just minutes to prepare.

Easy Beet Salad with Candied Walnuts and Goat Cheese Hero Shot

For this recipe, we have chosen to use Pickled Beets from a jar. In addition to making the process super easy, pickled beets add a tangy flavor to this salad. The goat cheese brings a soft and creamy texture along with a mildly tart flavor. Finally, the sweetness of the candied walnuts along with their crunchy texture combines to create a healthy dish the whole family will love. As a bonus, you can munch on the leftover walnuts as a snack or use as a topping for ice cream (be careful, they’re highly addictive!).

Why This Recipe Works?

  • A Super Tasty and Healthy Appetizer or Snack.
  • The Candied Walnuts are a treat by themselves.
  • Takes minutes to prepare.
  • Kids friendly.
  • Easily available Ingredients.
  • A great way to have your kids consume another Superfood.
  • The Best Beet Salad ever!!

Ingredients

This recipe uses super easy ingredients that can be purchased from a local store if they are not already in your pantry. Read the Recipe Card for the measurements.

  • Beets – We prefer to use Pickled Beets in a jar. We find them extremely quick and simple to use, and they go perfectly with the goat cheese and candied walnuts in this salad. Feel free to use any type of beet you prefer (If you have the time you can certainly use regular beets and roast them yourself).
  • Candied Walnuts – Walnuts are loaded with antioxidants, omega-3s and these nuts are a treat all by themselves. You may substitute pecans instead. We use brown sugar when making these candied nuts because the molasses in the brown sugar adds a caramelly flavor to the walnuts. You may use regular white sugar as a substitute as well. The use of butter makes these nuts crunchy and even more tasty!
  • Goat cheese – The perfect partner for the beets and candied walnuts! Its creamy texture and mildly tart flavor pairs superbly with the tangy flavor of the beets and the crunchy, sweet combination added by the walnuts.
  • Balsamic Vinaigrette – We make our own vinaigrette with olive oil, balsamic vinegar, kosher salt and black pepper. Its the final step in bringing this salad together.
Beet Salad Ingredients

How To Make Easy Beet Salad {with Candied Walnuts and Goat Cheese}

Step 1: Candied Walnuts

  • Line a sheet pan with parchment paper or a silpat and set aside.
  • With a heavy bottom or non-stick pan on medium low heat; add walnuts, brown sugar, butter and 1 tablespoon water. Using a spatula or wooden spoon, stir until the sugar starts to melt and turn a dark caramelly brown color, approximately 3-5 minutes.
make the candied walnuts
  • Transfer to the prepared sheet pan and spread into a single layer so that the nuts are not sticking together in a big clump. You’ll want to move fast before the sugar becomes hard. Once the candied nuts have cooled for a few minutes and the sugar coating has completely hardened, you can break them apart with your hands.
break the candied walnuts into smaller pieces

Step 2: Vinaigrette Dressing

  • Drain any liquid from the jar of pickled beets and set aside.
prepare the beets
  • In a medium bowl prepare the vinaigrette dressing: add olive oil, balsamic vinegar, kosher salt, black pepper and whisk to combine.
  • Add the drained beets to the bowl and stir to coat.
add vinaigrette dressing to the beets

Step 3: Slice The Cheese

  • To keep things easy, you can crumble the goat cheese with a fork.
  • If you prefer medallions, use dental floss to slice the cheese into perfect circles. Be sure that the floss is not mint flavored or you’ll end up with minty goat cheese.
  • Slice nine 1/4 inch medallions (3 slices per serving) or 3 thicker slices instead. If cutting thinner medallions, use a small spatula to remove and plate the cut slices as the cheese may crumble and break if you try to remove them with a fork or your hands.
slicing the goat cheese

Step 4: Plate It

  • Remove the beets from the bowl (leaving the vinaigrette) and arrange on a plate, then add goat cheese and sprinkle with candied walnuts.
  • Top with a few splashes of the reserved balsamic vinaigrette that’s remaining in the bowl.
time to enjoy an amazing beet salad with candied walnuts and goat cheese

Now its time to enjoy this amazing appetizer/side!

This pairs really well with a freshly made Turkey Burger.

Easy Beet Salad {With Candied Walnuts and Goat Cheese}

Easy Beet Salad {With Candied Walnuts and Goat Cheese}

Yield: 3
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

This simple and delicious beet salad is a wonderful side dish or appetizer. Its tangy, creamy, and has a sweet crunch!

Ingredients

  • Candied Walnuts:
  • 1 cup whole walnuts
  • 1/4 cup brown sugar
  • 1/2 tablespoon butter
  • Beet Salad:
  • 1 jar of pickled beets (15 oz)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt

Instructions

  1. Candied Walnuts:
    Line a sheet pan with parchment paper and set aside.
  2. With a heavy bottom or non-stick pan on medium low heat; add walnuts, brown sugar, butter and 1 tablespoon water. Stir until the sugar starts to melt and turn a dark caramelly brown color, approximately 3-5 minutes.
  3. Transfer to the prepared sheet pan and spread into a single layer so that the nuts are not sticking together in a big clump. You'll want to move fast before the sugar becomes hard. Once the candied nuts have cooled for a few minutes and the sugar coating has completely hardened, you can break them apart with your hands.
  4. Beet Salad:
    Drain any liquid from the jar of pickled beets and set aside.
  5. In a medium bowl prepare the vinaigrette dressing: add olive oil, balsamic vinegar, kosher salt, black pepper and whisk to combine. Add the drained beets to the bowl and stir to coat.
  6. Remove the beets (leaving the vinaigrette) from the bowl and arrange on a plate, then add crumbled or sliced goat cheese and sprinkle with candied walnuts. Top with a few splashes of the reserved balsamic vinaigrette that's remaining in the bowl.
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