This sophisticated beetroot salad is simple to prepare, but still as special as it is delicious. Serve as a light meatless main or as a starter.
You could also try using honey instead of maple syrup to sweeten the walnuts in this recipe.
UPDATE: I love, love this salad. For the beets I like to roast them (as you would a potato-1 hour @ 450, wrapped whole in foil) then cubed marinated overnight in vinegar (balsalmic or red wine). I also sub feta for the goat cheese. 9/15/2007:Whenever I go to Cheesecake Factory this is the salad I order. Thank you so much for this recipe (its going to save me so much $ to make it at home). The only changes I would make is to substitute pecans for the walnuts and add some roasted asparagus spears. - 15 Sep 2007 (Review from Allrecipes US | Canada)
Very tasty. For the dressing instead of OJ concentrate I used a sprits of regular OJ and it tasted just fine. Combination of the goat cheese, beets, and nuts really pops your taste buds. Loved it. - 04 Nov 2006 (Review from Allrecipes US | Canada)
This recipes was awesome. I used chilled canned beets instead of fresh beets and they were just as good. - 17 Feb 2007 (Review from Allrecipes US | Canada)