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Prep Time
10 mins
Total Time
50 mins


medium-size beets, trimmed
2 tbsp
balsamic vinegar
30 mL
1 tbsp
olive oil
15 mL
1/8 tsp
each salt and pepper
0.5 mL
1/4 cup
chopped walnuts
60 mL
1/2 cup
crumbled goat cheese
125 mL
1 tsp
fresh thyme
5 mL


Step 1

In a large pot, cover the beets with salted water and bring to a boil. Reduce to a simmer and cook until beets are just tender, about 30 min. Meanwhile, lightly toast the walnuts in a dry skillet over medium heat. Set aside to cool.

Step 2

Drain the beets and run under cold water until cool enough to handle, but still warm. Gently rub the skins off.

Step 3

Slice the beets into 1/8-in. (3 mm) rounds and arrange on a platter. Drizzle with the vinegar, olive oil and season with salt and pepper. Sprinkle with the walnuts, cheese and thyme and serve.


This salad is equally good warm or cold. To save time, create the platter the night before, refrigerate and dress right before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Better for you Side Dish

Nutritional Facts Per Serving

Nutrition Description:
Per Serving (1/8 of the recipe)
6 g
Saturated Fat:
2 g
18 g
5 g
10 mg
5 g
200 mg
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