CSA Cooking Show: Beet and Goat Cheese Salad with Candied Nuts

Beet and Goat Cheese salad is by far a fan favorite whenever we have guests over for dinner. It’s perfect as a side dish or as the main meal served with either chicken or fish. If your salads are starting to feel boring then this salad will bring some pizzazz to your life, guarantee! 

The earthy flavor of bright pink beets pair beautifully with the creamy, tart goat cheese chunks. Crunchy glazed nuts bring a hint of sweetness on top of a bed of delicate local greens that will make healthy eating a dreamy experience. This salad is full of textures and colors that are pleasing to the eyes and palate. It is also full of vitamins and nutrients that will keep you energized, feeling full, and looking your best. 

You can opt for roasted nuts if candied doesn’t interest you. Arugula is our favorite for it’s peppery flavor but honestly any greens will work in this epic salad. Drizzle with a simple balsamic reduction or really go for gold with our easy-to-make papaya seed dressing. Any way you toss it, this salad is a winner.

Beet and Goat Cheese Salad with Candied Nuts 


  • Large bowl of Greens (arugula, spinach, lettuce, mixed greens, beet tops, it all works!)
  • ½  C. Goat cheese
  • 5-6 Beets, cut in half and greens trimmed (save greens for salad)
  • ¾  C. Candied nuts
  • Dressing of your choice (we recommend our homemade Papaya Seed Dressing)
  • Optional: dried or fresh fruit, sliced onion, avocado, sprouts


  1. Boil a medium sized pot with water and cook your beets for 15 minutes or until tender when pierced with a fork. Drain and set aside to cool.
  2. Place your washed greens into a large bowl.
  3. Slice the beets into bite sized pieces. Skin may be removed or stay on. Add this to your greens.
  4. Top your nutritious salad with chopped candied nuts, dressing, and chunks of fresh goat cheese.

Snap a few pics of your dish and share with us on social media @malama_kauai or
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