product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Green Salad with Beets and Warm Walnut-Crusted Chèvre

Serves 4
Time 1 hr 20 min
Serve the walnut-crusted chèvre in this recipe with any fall or winter salad, if you like. Top with shredded roasted chicken or pork for a satisfying meal.
Ingredients
  • 2 large beets (about 3/4 pound total),peeled and halved
  • 1/2 cup finely chopped toasted walnuts (about 2 ounces)
  • 1 (4.0-ounce) package chèvre, cut crosswise into 4 rounds
  • 5 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 10 cups field greens
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Arrange a steamer basket in a medium pot and add enough water to just reach the bottom of the basket.

Bring to a boil, add beets to steamer basket, cover, reduce heat and simmer until beets are tender, about 1 hour.

Remove steamer basket from pot, set aside until beets are cool enough to handle, then thinly slice.

Heat oven to 250ºF. Arrange walnuts on a large plate.

Dredge each round of chèvre in the walnuts, patting lightly to make sure that the walnuts adhere all over.

Transfer to a parchment paper-lined baking sheet and bake until chèvre is just warm throughout but still holds its shape, about 10 minutes.

Meanwhile, heat oil in a large skillet over medium heat.

Add garlic and cook, stirring often, until just golden, about 30 seconds.

Whisk in vinegar then add sliced beets, salt and pepper and cook, stirring often, until beets are just heated through, about 1 minute.

Arrange field greens on four large plates.

Using a slotted spoon, divide beets between plates, spooning them over the greens.

Drizzle with remaining dressing in skillet and top with warm chèvre. Serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 2 large beets (about 3/4 pound total),peeled and halved
  • 1/2 cup finely chopped toasted walnuts (about 2 ounces)
  • 1 (4.0-ounce) package chèvre, cut crosswise into 4 rounds
  • 5 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 10 cups field greens
Shop with Prime

Exclusively for Prime members in select ZIP codes.