salad with roasted beets, candied walnuts and warm goat cheese

Categories: Salads and Dressings, Posted by Sandy Bergsten


6 Large handfuls of mixed greens

6 T emulsified dressing (see below)

6 baby roasted beets, sliced (Trader Joes)

6 T chopped candied walnuts (Trader Joes)

6 1 ounce goat cheese disks (Trader Joes)

1/2 cup panko breadcrumbs

1 tsp chopped fresh thyme

1 tsp chopped fresh parsley

1 tsp chopped fresh basil

pinch of salt and freshly ground pepper

1 egg white, lightly beaten until foamy

1 T olive oil



Combine the panko wth the fresh herbs. Season with salt and pepper. Dip each goat cheese disk into the egg white. Coat with seasoned panko. Place on a plate. Cover with plastic wrap and refrigerate at least one hour and up to eight.

Toss greens with dressing. Mound onto six plates. on one quarter fan out beets. Sprinkle with walnuts.

Heat 1 T olive oil in a medium nonstick sauté pan over medium-high heat. Add cheese rounds and cook until crisp about 3 minutes per side. Place one on each salad and serve.


Serves 6



Emulsified Dressing


1 Tbsp mustard

2 cloves minced garlic

1 Tbsp chopped shallot

2 Tbsp lemon juice

1/4 cup balsamic vinegar

1/3 cup walnut oil

1/3 cup olive oil

1 Tbsp chopped fresh herbs (parsley, thyme, chives, etc.)

salt and pepper



Combine the mustard, lemon juice, vinegar in a tall bowl with a hand blender. With motor running slowly pour in the walnut and olive oil. Add garlic and shallots. Pulse until combined. Stir in fresh herbs and season with salt and pepper.

Store in an airtight jar. Will keep for over one week.


Makes 1 1/4 cups

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