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cheesecake factory beet salad recipe

Cheesecake Factory Beet Salad Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 415
Ingredients Method Notes

Ingredients
  

  • 4 medium beets (about 1.5 lbs), scrubbed and greens trimmed
  • 4 tbsp olive oil, divided
  • 1/2 cup walnut halves
  • 3 tbsp granulated sugar
  • 5 oz mixed greens (spring mix or baby arugula)
  • 4 oz goat cheese, crumbled
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper

Method
 

  1. Rub the beets with 1 tbsp olive oil, wrap in foil, and roast at 400°F (200°C) for about 45 minutes until fork-tender, then peel and slice.
  2. Cook the walnuts with the sugar in a dry skillet over medium heat for 4 to 5 minutes until coated, then spread on parchment to cool.
  3. Whisk the remaining 3 tbsp olive oil with the balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth.
  4. Toss the greens with half the vinaigrette, top with the beets, goat cheese, and candied walnuts, then drizzle with the remaining dressing and serve.

Notes

If you're prepping ahead, roast the beets and make the vinaigrette up to 2 days early and store them separately, then assemble everything right before serving so the greens stay crisp. The candied walnuts are best made the same day since humidity softens that crisp sugar coating over time.