Beet Garden Salad with Goat Cheese Recipe

Isn't this just a beautiful and a colorful salad? My friend Dasha brought this salad to the New Years potluck party. Ever since I got the recipe from her, I made it several times.

If someone gave me this recipe and told me that this was an amazing salad, I wouldn't believe them. What a weird combination of ingredients; beets, pear, walnuts? Not a typical Slavic food, but this combination works well together!

Also, the dressing for this salad is a perfect combination of sweet, sour and a tangy taste. I love it! This will definitely be a keeper in our family!

Serving size:
15 min
25 min
Ready in
40 min


Place the beet into a saucepan and fill it with enough water to cover. Bring it to a boil, then lower heat. Cook for 20 to 30 minutes, until tender.
Dice the cooled beet and one pear into cubes. Cut walnuts into small pieces. Crumble goat cheese into small pieces.
Place baby greens on a large plate. Top off the salad with beets, walnuts and pear. Drizzle the top of the salad with dressing.
Combine honey together with Dijon mustard, balsamic vinegar and olive oil. Stir together until you get the same consistent texture.

Note: If you don't care for goat cheese, it can be replaced with feta. They both are very similar in texture, and taste is only a little different.

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