Smoky Maple-Roasted Beet & Goat Cheese Salad with Candied Walnuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful salad featuring roasted golden beets, creamy goat cheese, crunchy candied walnuts, and a tangy maple vinaigrette. This mediterranean-inspired salads (vegan, gluten-free) ready in about 45 minutes pairs peeled and quartered golden beets, extra virgin olive oil, maple syrup 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 480 calories and feeds 2, 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.

★ 4.0 (13 ratings) Prep: 20 min Cook: 25 min Serves 2 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 lb quartered golden beets with 2 tbsp extra virgin olive oil, 1 tbsp maple syrup, 1/4 tsp salt, and 1/4 tsp black pepper. Roast for 25 minutes until tender and caramelized, stirring once halfway.
  2. Step 2: Whisk together 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil to make vinaigrette. Set aside.
  3. Step 3: In a small skillet over medium heat, toast 1/2 cup chopped walnuts with 1 tsp honey and 1/4 tsp cinnamon for 3 minutes until golden and fragrant, stirring constantly.
  4. Step 4: Arrange 6 oz mixed greens on a plate. Top with roasted beets, 1/2 cup crumbled goat cheese, and 1/2 cup toasted walnuts.
  5. Step 5: Drizzle generously with vinaigrette and 2 tbsp balsamic glaze. Serve immediately while beets are warm.

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Frequently asked questions

How long does Smoky Maple-Roasted Beet & Goat Cheese Salad with Candied Walnuts take to make?

Total time is about 45 minutes (20 min prep + 25 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 Smoky Maple-Roasted 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 extra virgin olive oil from drying out.

Can I substitute ingredients in Smoky Maple-Roasted 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 Smoky Maple-Roasted Beet & Goat Cheese Salad with Candied Walnuts for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Smoky Maple-Roasted Beet & Goat Cheese Salad with Candied Walnuts vegan?

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

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