St. Cloud-Inspired Beet and Goat Cheese Salad with Candied Walnuts
A vibrant salad combining earthy roasted beets, creamy goat cheese, and sweet candied walnuts finished with a tangy balsamic dressing. This mediterranean-inspired salads ready in about 65 minutes pairs medium small red beets, olive oil, 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.
Ingredients
- 4 medium small red beets
- 2 tbsp olive oil
- 1/2 tsp salt
- 5 cups mixed salad greens
- 4 oz crumbled goat cheese
- 1/2 cup walnuts
- 2 tbsp granulated sugar
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Trim and scrub 4 medium red beets, wrap each individually in foil, and roast on a baking sheet for 45-50 minutes until fork-tender. Allow beets to cool, then peel and cut into 1/2-inch wedges.
- Step 2: While beets roast, prepare candied walnuts: heat a small skillet over medium heat. Add 1/2 cup walnuts and 2 tbsp granulated sugar, stirring constantly for 3-4 minutes until sugar melts and coats the nuts evenly. Spread on parchment paper to cool.
- Step 3: In a small bowl, whisk together 3 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: In a large salad bowl, combine 5 cups mixed salad greens, the roasted beet wedges, 4 oz crumbled goat cheese, and cooled candied walnuts. Drizzle with the balsamic dressing and gently toss to coat evenly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does St. Cloud-Inspired Beet and Goat Cheese Salad with Candied Walnuts take to make?
Total time is about 65 minutes (15 min prep + 50 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 St. Cloud-Inspired Beet and 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 medium small red beets from drying out.
Can I substitute ingredients in St. Cloud-Inspired Beet and 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 St. Cloud-Inspired Beet and 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.
What goes well with St. Cloud-Inspired Beet and Goat Cheese Salad with Candied Walnuts?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
