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Goat Cheese

Roasted Beet & Peach Salad

August 19, 2014 by Kay Leave a Comment

Roasted Beets give a deep flavor and the fresh, ripe peaches add the perfect sweetness to this salad that is topped with walnuts and goat cheese. A homemade vinaigrette tops this Roasted Beet & Peach Salad and turns this salad into a show stopper.

If you have never tried roasting beets now is your chance. Roasted beets give beets a whole new meaning, one you will love. The only way I recall eating beats was cooked until soft and topped with a sprinkle of salt. They were OK at best. Roast the beets and you will have a whole new appreciation for the vegetable, I guarantee it.

For some reason, peaches and beets are a classic combination for a salad. Add to that mixed greens, onions, croutons, walnuts and goat cheese and you have the perfect Roasted Beet & Peach Salad. The vinaigrette brings adds a bit more sweetness to the salad.

I love fruit on a salad, do you? Right now peaches are in season so it was the perfect time to come up with a salad with fresh peaches. I am on a goat cheese kick right now, I eat it on every salad I make, I just can’t seem to get enough of it! If you have a recipe that utilizes goat cheese, please share!

Enjoy!

Kay Signature

 

 

 

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Roasted Beet & Peach Salad

Rating: 41

Yield: 2 Servings

Roasted Beet & Peach Salad

Ingredients

  • 3-6 beets, peeled & sliced thin, about 2 cups
  • 1 large peach, pitted and sliced thin
  • Lettuce or Mixed Greens
  • Croutons
  • Green Onions
  • ½ cup walnuts, chopped & roasted
  • 1/3 – ½ cup goat cheese, crumbled
  • For the dressing:
  • 4 tbsp. balsamic vinegar
  • 3 tbsp. olive oil
  • 1 ½ tsp. Dijon mustard
  • 1 tbsp. honey
  • Pinch of salt & pepper

Instructions

  • To roast the beets: Preheat your oven to 375 degrees. Lay the sliced beets in a single layer on a baking sheet. Drizzle with olive oil. Roast for 15-20 minutes, until soft. Remove from the oven and let the beets come to room temperature.
  • To roast the walnuts: Add the walnuts to a baking dish and put them in the oven with the beets. Roast for 5-7 minutes. Keep an eye on them so they don’t start to burn.
  • While the beets are roasting, mix the dressing. Add the vinegar, oil, mustard, honey, salt & pepper to a bowl and whisk together. Set aside.
  • For the salad: Add the lettuce/mixed greens, peaches and beets to a bowl. Mix to combine. Place the mixture on a plate. Add walnuts and goat cheese. Drizzle with the dressing.

Notes

Adapted from the Roasted Root.

3.1
http://www.lovefoodwillshare.com/roasted-beet-peach-salad/

 

Roasted Beet & Peach Salad

Roasted Beet & Peach Salad

Sweet Vinaigrette

Sweet Vinaigrette

Roasted Beet & Peach Salad

Roasted Beet & Peach Salad

Goodness in every bite.

Goodness in every bite.

Homemade Croutons

Homemade Croutons

Beets are sliced thin and roasted.

Beets are sliced thin and roasted.

 

Filed Under: Salads Tagged With: Beets, Croutons, Goat Cheese, Mixed Greens, Peaches, Vinaigrette, Walnuts

Wild Rice & Kale Salad

July 21, 2014 by Kay Leave a Comment

Wild Rice & Kale Salad is packed full of good for you greens, wild rice, fruit, nuts and is topped with a honey balsamic vinaigrette.

Kale is rich in nutrients and it can help lower cholesterol and protect you against cancer. With that being said, I guess everyone should eat more kale. Lacinato and baby kale are by far my favorite varieties.

I like to treat kale like a lettuce but sometimes kale can be kind of heavy in a salad. What I really like about today’s recipe for Wild Rice & Kale Salad is the fact that the warm rice is added to the kale and the heat from the rice helps soften the kale and in my opinion, it tastes more like lettuce.

Wild rice can take a long time to cook, so I opted for a quick cooking wild rice and I think it’s perfect for this recipe. I also like the taste of the goat cheese with kale, a very nice combination in Wild Rice & Kale Salad.

Enjoy!

Kay Signature

 

 

 

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Wild Rice & Kale Salad

Rating: 51

Yield: 4 Servings

Wild Rice & Kale Salad

Ingredients

  • 1 large bunch kale, stems removed & chopped
  • 1 large apple, chopped
  • 2oz goat cheese, crumbled
  • 1/3 cup dried cranberries
  • 1/3 cup salted cashews
  • 1 ½ cups warm wild rice blend, I used quick cooking
  • For the Honey-Balsamic Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 ½ Tbsp. honey
  • 1 clove garlic, minced
  • ¼ tsp. salt
  • ½ tsp. pepper

Instructions

  • In a large bowl, add the kale, apple, goat cheese, cranberries, cashews and rice. Take two spoons and mix to combine. You want the rice to still be warm so it breaks down the kale and makes it more tender.
  • In a jar or bowl, add the ingredients for the vinaigrette, shake or whisk until combined. Pour the vinaigrette over the salad and mix to combine.
3.1
http://www.lovefoodwillshare.com/wild-rice-kale-salad/

Kale, Wild Rice, Apple, Cashews, Cranberries & Goat Cheese

Kale, Wild Rice, Apple, Cashews, Cranberries & Goat Cheese

Toss everything together.

Toss everything together.

Wild Rice & Kale Salad

Wild Rice & Kale Salad

The wild rice blends well with the other flavors.

The wild rice blends well with the other flavors.

The kale tastes more like lettuce in this recipe.

The kale tastes more like lettuce in this recipe.

The crunch of the apple & cashews adds a nice touch.

The crunch of the apple & cashews adds a nice touch.

A new favorite of mine!

A new favorite of mine!

Adapted from Iowa Girl Eats

Filed Under: Salads Tagged With: Apple, Cranberries, Goat Cheese, Kale, Nuts, Vinaigrette, Wild Rice

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