Roasted Beet and Walnut Salad with Grated Goat Cheese

Roasted Beet and Walnut Salad with Grated Goat Cheese

Romaine with beet, goat cheese, walnuts with a tasty blood orange dressing.

Truly nothing like roasted beets on a salad. A little twist on the traditional goat cheese and walnut version. The walnuts are spiced up just enough to give them a kick. The goat cheese grated melts onto the lettuce is such a beautiful presentation. Everyone will think it is Parmesan! surprize!


Beet Salad

Roasted Beet and Walnut Salad with Grated Goat Cheese

6 cups Romaine lettuce
2 whole Beets, roasted and peeled
1/4 cup goat cheese , grated
1/2 cup walnuts with thyme honey (see recipe below)
1/4 cup Blood orange balsamic dressing (see recipe below)

  1. Put goat cheese in the freezer for about an hour.
  2. Put cleaned lettuce in a large salad bowl.

  3. 1/4 beets and add walnuts

  4. Add dressing. Toss.

Serving Ideas: Serve on chilled salad plates.

Copyright: ACE Anti Cancer Edible 2014


  1. Take a grater and grate goat cheese on top of each salad.
  • Serve.

  • Per Serving: 48 Calories; 2g Fat (29.5% calories from fat); 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 65mg Sodium.

    Copyright: ACE Anti Cancer Edible 2014


    Blood Orange and Fig Balsamic vinaigrette


    The infused olive oils that are available today are amazing. These oils are sold in many “olive oil specialty stores” in almost every city. They are great in salad dressings and used as a finishing oil. Do not try to cook with them. If you want to flavor, say green beans, first cook the beans and then drizzle the sweet oil on top and stir and then serve. Delicious.
    For the salad dressing it is such a perfect oil to use to bring out such pungent flavors. The blood orange is one of my favorites. I am also addicted to the Kirkland brand balsamic vinegar. It is aged in wooden barrels and beautifully balanced. The bottles are even numbered! Just like a good wine.  It truly is the best value out there. It is a staple in my pantry.


    2 cups water
    2 whole sun-dried Calimyrna Figs
    1/2 cup blood orange olive oil
    3 tablespoons balsamic vinegar
    1 tablespoon blood orange juice
    1 teaspoon zest of a blood orange
    1/8 teaspoon Himalayan pink sea salt


    1. In a small saucepan add 2 cups of water. Add 2 sun-dried Calimyrna Figs. Bring to a boil. Turn off heat and let set for 5 minutes. Remove figs, let cool, and scrape the meat out of the soft shell. Put in a small blender (like a bullet).
  • Add remaining ingredients. Blend

  • Serve

  • Serving Ideas: Tastes great over the roasted beet salad with spicy pecans. This tasty dressing also goes well over roasted Brussel sprouts.

    Categories: Salad

    Servings: 4
    Yield: 1/2 cup
    Start to finish: 15 minutes

    Copyright: ACE Anti Cancer Editble 2014


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