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Beet & Goldenberry Salad

A terrific green salad with plenty of flavor “pop” from tangy Goldenberries‚ candied walnuts and earthy roasted beets.


6 small Beets, trimmed and scrubbed
3 Tbsp Olive Oil, divided
½ cup raw Walnuts
1 Tbsp Navitas Organics Coconut Palm Sugar
1/8 tsp ground Nutmeg
1 Tbsp Agave Syrup
1 Tbsp Red Wine Vinegar
1 tsp Dijon Mustard
5 oz Mixed Baby Greens
¼ cup Navitas Organics Goldenberries
Sea Salt and Black Pepper


Preheat the oven to 350° F. Toss the beets with 1 Tbsp olive oil in a baking dish. Season with salt and pepper, cover the dish with foil and bake for 60-75 minutes or until beets are tender. Let the beets cool, then peel and cut into wedges. Chill in the refrigerator until ready to use.

Meanwhile, line a plate with parchment paper. Add the walnuts to a small skillet over medium-high heat. Toast for a couple minutes to warm, then add the Coconut Palm Sugar, nutmeg, 1 Tbsp water, and a pinch of salt and pepper. Cook, stirring constantly, until the sugar is dissolved and the water has evaporated – about 2-3 minutes. Remove from heat and place on the prepared plate to cool.

In a small bowl, make the dressing: Whisk together remaining 2 Tbsp olive oil, agave, vinegar, Dijon mustard, ¼ tsp sea salt and black pepper.

To assemble, place the greens, cooked beets and Goldenberries in a large bowl. Add the dressing and gently toss. Transfer to serving plates and top each plate with candied walnuts. Serve immediately.

Makes 4 servings


Submitted by Julie Morris