Name: Beet and Carrot Salad with Toasted Walnuts and Goat Cheese
Prep time: 15 min
Ingredients: 4 cups lettuce; 2 carrots; peeled and shredded; 1 large or 2 medium raw beets; peeled and shredded; 1/4 red onion; sliced thin; 1/4 cup dried cranberries; 1/2 cup goat cheese; crumbled; 1/2 cup walnuts; 1/2 cup Dijon Vinaigrette (see recipe)

Beet and Carrot Salad with Toasted Walnuts and Goat Cheese

Published on December 17, 2013 | In Mediterranean | By Bill Bradley, R.D. |

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- Prep Time
- 15 Minutes
- Difficulty Level

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You can’t beat this beet recipe! This is a flavorful, well-rounded and crunchy salad to show how delicious and beautiful your winter vegetables can be. Use our recipe for dijon vinaigrette.

How to toast walnuts: Toast walnuts in a skillet on medium-high heat for 3-5 minutes, stirring constantly. Be careful not to burn!

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Ingredients

4 cups lettuce
2 carrots, peeled and shredded
1 large or 2 medium raw beets, peeled and shredded
1/4 red onion, sliced thin
1/4 cup dried cranberries
1/2 cup goat cheese, crumbled
1/2 cup walnuts
1/2 cup Dijon Vinaigrette (see recipe)

Instructions

Toast walnuts
In a large salad bowl, add all ingredients. Serve.

Servings : 8
Ready in : 15 Minutes
Course : Dinner, Lunch, Salads, Sides
Recipe Type : 30 Minute Meals, Gluten Free, Vegetarian, Weeds and Spice
Ingredient : Beets, Carrots, Goat Cheese, Lettuce, Onions

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About Chef

Bill Bradley, R.D.

Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More ...

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Beet and Carrot Salad with Toasted Walnuts and Goat Cheese