Beet Salad with Goat Cheese #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

For today's lovely Sunday gathering, Mayuri invited us to "Use beetroot or beetroot greens in a dish of your choice. Can be anything from a starter to a dessert... just make sure beetroot is one of the main ingredients."

Oh how I love goat cheese and beets together! They're just so lovely together. Of course, I don't know that there's much I wouldn't eat goat cheese in. I am definitely a fan.

This salad combines creamy, tangy, crunchy, sweet, and crisp together for an absolutely fabulous appetizer salad, or add grilled salmon or chicken for a perfect and beautiful entrée. I love how quick making candied nuts is with just a hot skillet and a little bit of maple syrup - and they add such a wonderful texture and flavor in this dish! I keep walnuts, almonds, and pecans in my freezer all the time - do you store your nuts in the freezer too? They seem to last forever in there! 

Let's see what we're all sharing with you today to celebrate the Beet!

• Beet Hummus with Goat Cheese from Amy's Cooking Adventures
• Beet Salad with Goat Cheese from Making Miracles
• Beetroot Vadafrom Mayuri's Jikoni
• Easy Pickled Beets from Food Lust People Love
• Ginger Beetroot and Celery Juice from Cook with Renu
• Kubbah Selek - Semolina Dumpling and Beet Soup from Pandemonium Noshery
• Laal Sabzi /Beetroot Sabzi from Sneha's Recipe
• Roasted Beet Ricotta Gnocchi with Wilted Beet Greens from Culinary Adventures with Camilla
• Roasted Beet Salad from A Day in the Life on the Farm

Beet Salad with Goat Cheese

Ingredients

1 (10 ounce) package mixed baby salad greens

1 14-oz can of beets, drained and diced into strips

2 ounces goat cheese

1 Fuji apple, diced

⅓ cup chopped walnuts

3 TBS maple syrup, divided use

3 TBS orange juice

1 TBS balsamic vinegar

1/4 cup extra-virgin olive oil

salt and pepper, to taste

Directions

1. Heat a small nonstick skillet over medium to medium-high heat and lightly toast the walnuts or pecans for a couple minutes, stirring a few times to prevent burning. When lightly toasted, add in 2 TBS of maple syrup, rotating the skillet to coat the nuts. Turn off the heat and set aside. Allow nuts to cool and syrup coating to harden,
2. Arrange greens on a platter, sprinkle diced beets, apple, and goat cheese over the greens.
3. Blend dressing by combining: orange juice, balsamic, olive oil, 1 TBS maple syrup and a dash of salt and pepper in a bowl and whisking to blend and emulsify. Taste, adjust the ingredients to your taste.
4. Sprinkle the cooled nuts over the salad, and drizzle with desired amount of dressing. Enjoy!

Recipe adapted from Donna on AllRecipes