Fort Collins-Inspired Beet & Goat Cheese Salad with Candied Walnuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining roasted beets, creamy goat cheese, and crunchy candied walnuts, dressed with a tangy balsamic vinaigrette that celebrates Colorado's local flavors. This american-inspired salads (vegetarian) ready in about 80 minutes pairs (about 1.5 lb) fresh beets, medium, olive oil, divided salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 4 American cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Wrap 3 medium fresh beets individually in foil and roast for 50-60 minutes until tender when pierced with a fork. Let cool, then peel and cut into 1/2-inch wedges.
  2. Step 2: While beets roast, heat a small skillet over medium heat. Combine 3/4 cup walnuts and 2 tbsp granulated sugar, stirring constantly for 4-5 minutes until sugar melts and coats walnuts evenly. Transfer to parchment paper to cool.
  3. Step 3: In a small bowl, whisk together 3 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tsp Dijon mustard, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: In a large salad bowl, toss 4 cups mixed salad greens with half the dressing.
  5. Step 5: Gently fold in the roasted beet wedges, crumbled 4 oz goat cheese, and cooled candied walnuts.
  6. Step 6: Drizzle remaining dressing over the salad and toss lightly to combine. Serve immediately for a fresh, regional-inspired salad.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Frequently asked questions

How long does Fort Collins-Inspired Beet & Goat Cheese Salad with Candied Walnuts take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fort Collins-Inspired Beet & Goat Cheese Salad with Candied Walnuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Fort Collins-Inspired Beet & Goat Cheese Salad with Candied Walnuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fort Collins-Inspired Beet & Goat Cheese Salad with Candied Walnuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Fort Collins-Inspired Beet & Goat Cheese Salad with Candied Walnuts vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes