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–+ servings
This delicious salad is made up on maple and brown sugar glazed beets, sliced crisp bosc pears, creamy tart goat cheese, shaved parmesan, and candied walnuts.

Roasted Beet and Goat Cheese Salad

Print Recipe
Great as a main dish or as a side salad, this salad features maple and brown sugar roasted beets, alongside goat cheese, candied walnuts, bosc pear slices, and parmesan cheese.
Course Main Course, Salad, Side Dish
Cuisine American
Keyword beets, candied walnuts, dinner salad, goat cheese, parmesan, pear, roasted beets, salad, side dish, side salad, walnuts
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 Large Salads or 6 Side Salads

Ingredients

Roasted Maple Beets

  • 8 Medium Beets, peeled, washed, and quartered
  • 2 tbsp Maple Syrup
  • 2 tbsp Dark Brown Sugar
  • 1/2 tbsp Olive Oil
  • 1/2 tbsp Balsamic Vinegar
  • 1/2 tsp Salt
  • Juice of ½ of a Fresh Lemon

Candied Walnuts

  • 1 cup Walnut Halves and/or Pieces
  • 1 tbsp Maple Syrup
  • 1 tbsp Brown Sugar
  • 1 tsp Olive Oil
  • 1/4 tsp Table Salt
  • 1 tsp Sugar
  • 1/4 tsp 3/4 tsp Salt, to taste

Maple Sherry Vinaigrette

  • 3 tbsp Olive Oil
  • 1 tbsp Quality Sherry Vinegar
  • 1 tbsp Maple Syrup
  • Salt & Pepper, to taste

Roasted Beet and Goat Cheese Salad

  • 1 142g (5oz) package Spring Mix, washed
  • 1 Bosc Pear, sliced thinly
  • 1/2 cup Crumbled Soft Goat Cheese
  • Roasted Beets (above)
  • Candied Walnuts (above)
  • Maple Sherry Vinaigrette (above)
  • 1/4 cup Shaved Parmesan

Instructions

Roasted Maple Beets

  • Preheat oven to 350°. Add all of the ingredients, except the freshly squeezed lemon juice, to a bowl, and toss to combine well. Transfer to baking dish with a lid, and bake, covered, for 30 minutes. After 30 minutes, remove the lid and stir the beets. Place back into the oven, uncovered, for another 30 minutes. When done, the beets should be tender enough to place a fork through without much resistance. Allow to cool completely.
  • When cooled, squeeze 1/2 of a lemons juice over the cooled beets, and toss to combine. Refrigerate until ready to use.

Candied Walnuts

  • Preheat oven to 350°. In a medium mixing bowl, add walnuts, maple syrup, brown sugar, olive oil, and ¼ tsp table salt. Toss to combine, ensuring every pieces of walnut is well coated.
  • Transfer coated walnuts onto a baking sheet, fitted with parchment or a silicone baking mat, and place into the oven for 15 minutes, stirring every 5 minutes.
  • Remove the candied walnuts from the oven and sprinkle the sugar over top and slowly add additional salt, tossing and tasting as you go. You have added enough salt when the walnuts no longer taste very bitter, but are not salty either. Allow to cool completely before adding to salad.

Maple Sherry Vinaigrette

  • Add all ingredients to a bowl and whisk together until well emulsified. To emulsify more easily, add all the ingredients into a jar with a lid, and shake vigorously for 15 seconds.

Roasted Beet and Goat Cheese Salad

  • Add all ingredients into a large bowl and toss to combine. Serve as 6 side servings or 2-3 large dinner servings.