A fresh, vibrant salad where earthy roasted beets meet creamy goat cheese and sweet maple-glazed walnuts. Finished with a drizzle of Balsamic Vinegar of Modena Silver Label – Tangy Taste for a perfectly balanced, elegant touch.
Ingredients for 6 People
- 4 medium beets – washed, trimmed, and halved
- ⅓ cup (40 g) chopped walnuts
- 3 tablespoons maple syrup
- ½ cup (120 ml) orange juice
- ¼ cup (60 ml) Balsamic Vinegar of Modena Silver Label – Tangy Taste De Nigris
- ½ cup (100 g) extra virgin olive oil
- 10 oz (280 g) mixed salad greens (arugula, baby spinach, chicory, red chard, beet greens)
- 2 oz (60 g) goat cheese
For the recipe
Wash, trim, and halve the beets. Place them in a pot, cover with water, and bring to a boil. Cook for about 20–30 minutes, until tender. Drain, let cool, peel, and cut into cubes.
While the beets cook, prepare the maple-glazed walnuts: toast the walnuts in a pan, then add the maple syrup and cook, stirring frequently, until the walnuts are evenly coated. Let cool.
Prepare the dressing: whisk together the orange juice, balsamic vinegar, and olive oil in a small bowl.
Divide the salad greens onto plates, evenly distribute the beet cubes and candied walnuts, and top with roughly crumbled goat cheese. Drizzle with the prepared dressing and serve.
