One of my favorite places to dine in the Milwaukee area is Parkside 23, a great farm to table restaurant with fresh, local ingredients and unique flavors. Twice I’ve eaten their roasted beet salad and I’ve been thinking about it ever since. I have never been a beet person and usually think they taste like the ground they came from, but this salad changed my mind. I love the addition of the golden beets, which are not quite as earthy and the apple cider vinaigrette boosts the flavor. I just picked apart the salad and kept the idea in my head and attempted to make it at home. And with good results! The critics actually preferred this salad to the original.
Roasted Beet & Goat Cheese Salad with Maple Candied Walnuts
1 lb red beets
1 lb golden beets
2 oz goat cheese
1 C walnuts
2 TBSP brown sugar
4 TBSP pure maple syrup, divided
1 C spring greens
3 TBSP apple cider vinegar
1/3 C extra virgin olive oil
1 TBSP dijon mustard
1 TBSP honey
salt to taste
Preheat oven to 400 degrees.
Wash beets. Trim greens and tips off of beets. Individually wrap each beet in aluminum foil. Place on a rimmed baking sheet or roasting pan. Roast in oven for 45 minutes to one hour. Check every 20 minutes, timing may vary depending on beet size.
Meanwhile, heat a non-stick skillet to medium-high heat. Add walnuts. Mix in 3 TBSP maple syrup and brown sugar. Stir often, allowing syrup to thicken. Heat for 8-10 minutes. Spray rimmed baking sheet with cooking spray. Remove nuts from heat and place on tray. Add to oven. Bake for 8 minutes – moving nuts around with a spatula every 2 minutes to make sure they don’t burn. Remove from oven.
In a medium-sized mixing bowl, add vinegar. Slowly add olive oil, whisking quickly to emulsify the liquid. Continue to whisk and add honey, maple syrup, dijon mustard and salt. Set aside.
When the beets are completed. Unwrap and set aside to cool enough to handle. Peel the beets using either a sharp knife or just peel within your fingers. The roasting should make this easy. Dice the beets and add to a mixing bowl. After the beets are fully cooled, drizzle a tablespoon or two of dressing into the beets. Add walnuts and mix. Crumble goat cheese and gently stir. Spoon into ramekin. Add spring greens around the outside.
This salad serves 4-6 people as a side dish.
I hope you enjoy it as much as me! Or at least go to Parkside 23 and try the original version.
5 responses to “Roasted Beet & Goat Cheese Salad with Maple Candied Walnuts”
Thanks for the recipe – I was just trying to figure out a side dish to bring to a party and this will be perfect since I already have the beets in my csa box this week.
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