Beet, Chevre, and Walnut Salad

Beet, Chevre, and Walnut Salad



Salad Ingredients:

  • 1 cup diced roasted beets
  • 1/3 cup chopped walnuts, toasted
  • 6 cups mixed greens of your choice
  • ½ cup crumbled chevre (goat cheese)

Dressing Ingredients:

  • 3 tbsp avocado oil
  • 2 tbsp honey
  • 3 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • Pinch of Salt
  • Pinch of Pepper


  1. Combine all of the ingredients for the dressing in a small Tupperware container with a lid. Shake vigorously and place in the refrigerator until ready to use. 
  2. In a skillet over medium heat, toast the chopped walnuts. Stir continuously with a wooden spoon until you smell the aroma of the nuts, typically 5-7 minutes. Immediately remove the nuts from the pan, placing them on a plate to cool. 
  3. Place the mixed greens in a large serving bowl. Drizzle the dressing over the mixed greens. Depending on how much dressing you like, you may not use all of the dressing. 
  4. Once salad is dressed, place the mixed greens on your plate and top with roasted beets, some crumbled chevre, and a sprinkling of toasted walnut. Note: You can mix all of the ingredients in the large bowl, but the cheese will turn pink from the beets.

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