Description

A kid-friendly autumn salad featuring sweet roasted beets, crunchy candied walnuts, and peppery greens, balanced with tangy goat cheese and balsamic glaze.

Ingredients

Scale

2 pounds beets (mixed red and golden, trimmed)
2 tablespoons olive oil
Sea salt and black pepper
1 cup walnut halves
3 tablespoons real maple syrup
1 tablespoon unsalted butter
1/2 teaspoon ground cinnamon
Pinch of sea salt
4–5 cups arugula or mixed greens
1/2 cup crumbled goat cheese (optional)
2 tablespoons balsamic glaze

Instructions

Preheat oven to 400°F (200°C). Wash beets, trim tops leaving 1-inch stems, and wrap in foil or place on parchment-lined baking sheets.
Roast beets for 45-60 minutes until tender when pierced with a fork.
While beets roast, melt butter, maple syrup, and cinnamon in a small saucepan over medium-low heat.
Remove from heat and stir in walnuts and pinch of salt to coat evenly.
Spread walnuts in a single layer on a parchment-lined baking sheet and return to oven for the last 5-7 minutes of beet roasting time until golden.
Let walnuts cool on the pan to harden.
Once beets are cool enough to handle, peel off skins and slice into wedges or rounds.
Toss greens with a light drizzle of olive oil and salt, then arrange on a platter.
Top with sliced beets, crumbled goat cheese, and candied walnuts.
Drizzle with balsamic glaze and serve immediately.

Notes

Use golden beets to avoid staining. Walnuts should be spread in a single layer to harden properly. Beets are easiest to peel when warm. Assemble salad just before serving to keep greens crisp and walnuts crunchy.

Prep Time: 15 minutes
Cook Time: 45-60 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1/4 of the total sal
Calories: 280
Sugar: 22
Sodium: 250
Fat: 16
Saturated Fat: 4
Carbohydrates: 32
Fiber: 6
Protein: 8

Keywords: beet salad, roasted beets, candied walnuts, kid-friendly recipes, fall salad, gluten-free, vegetarian, healthy side dish