Roasted Beet Salad with Oranges, Goat Cheese and Candied Walnuts + Mac & Cheese

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Roasted Beet Salad with Oranges, Goat Cheese and Candied Walnuts along with STOUFFER’S® Mac & Cheese is perfect for a delicious and easy dinner that the whole family will enjoy.

I’ve mentioned, that with three young kids, each involved in various activities, that we have a busy schedule. So, I rely on quick and easy options for getting a delicious, family dinner onto the table, such as STOUFFER’S® Mac & Cheese.

Macaroni and cheese is one of my favorite meals, both as a kid growing up, as well as now, and I love making it for my family. I’m happy to serve STOUFFER’S® Mac & Cheese, they taste like they were made with love, just like I’d make it. Plus, they have no preservatives and are made with real cheddar.

This past week, while I was doing my weekly grocery shopping at my local Walmart, I picked up a Family Size package of STOUFFER’S® Mac & Cheese, to have on hand for an easy dinner, they are located in the Frozen Meals aisle.

STOUFFER’S® Mac & Cheese in the Family Size is perfect for a dinner for our family of five. I like to serve it along with a side dish such as my delicious Roasted Beet Salad with Oranges, Goat Cheese and Candied Walnuts.

This past Friday, was a busy day packed with activities, including my son’s gymnastics class after school, so I was happy to have a STOUFFER’S® Mac & Cheese to pop into the oven for an easy family dinner that evening. While the macaroni and cheese was baking, I prepared my Roasted Beet Salad with Oranges, Goat Cheese and Candied Walnuts to serve as a side dish.

I love beets and roasting is my favorite way to prepare them, it really brings out their sweetness. First, I drizzled my beets with some olive oil and then wrapped them tightly in foil, to create three packages. I grouped similar sized beets together and wrapped the largest one individually. I placed the wrapped beets alongside the macaroni and cheese in the oven.

While the macaroni and cheese was baking and the beets were roasting, I candied the walnuts. I added walnut halves, maple syrup and a pinch of salt to a skillet and cooked them over medium high heat for three minutes, stirring frequently. I then transferred the walnuts to a plate and spread them in a single layer to let them cool.

Next, I zested an orange over a small mixing bowl. Then, I segmented three oranges. For each orange, I sliced off the tops and bottoms, then used a knife to cut off the peel and pith.

Then, I cut between the membranes to release the segments. After an orange is segmented, the membranes will be left with some of the orange pulp on them. I squeezed out the juice from these pieces and added it to the zest in the mixing bowl.

Then, I added olive oil to the orange zest and juice in the mixing bowl and whisked the mixture to combine and create a dressing. I seasoned the dressing with salt and freshly ground pepper to taste.

In the meantime, when the beets were done roasting, I removed them from the oven and opened the foil to allow them to cool. When they were cool enough to handle, I removed the skins and sliced them into 1/4-inch rounds.

When the macaroni and cheese was done cooking, I removed it from the oven and let it rest. While the macaroni and cheese was resting, I gathered the ingredients to assemble the salad, including baby greens, sliced red onion, the orange dressing, the sliced beets, the orange segments, crumbled goat cheese and the candied walnuts.

Then, I added the baby greens and sliced red onion to a large mixing bowl. I drizzled about half of the dressing over top and tossed to combine.

Next, I mounded half of the baby green mixture onto a serving platter and arranged half of the beet slices over top. I mounded the remaining baby green mixture over top of the beets and topped with the remaining sliced beets.

Then, I arranged the orange segments evenly on top and sprinkled the goat cheese and candied walnuts over top. Finally, I drizzled the remaining dressing over top of the salad and my Roasted Beet Salad with Oranges, Goat Cheese and Candied Walnuts was ready to serve.

This Roasted Beet Salad with Oranges, Goat Cheese and Candied Walnuts is so pretty and full of flavor. The sweet and earthy beets go so well with the bright oranges, red onions add tang, goat cheese provides creaminess and the candied nuts add a sweet, nutty crunch.

This sweet and tangy, crunchy and bright Roasted Beet Salad with Oranges, Goat Cheese and Candied Walnuts pairs wonderfully with the creamy, cheesy STOUFFER’S® Mac & Cheese.

Together, these dishes were perfect for an easy dinner and my family was delighted to gather around the goodness of STOUFFER’S®.

STOUFFER’S® Mac & Cheese, along with a side dish, such as Roasted Beet Salad with Oranges, Goat Cheese and Candied Walnuts, is perfect for a delicious and easy meal that the whole family can gather around the dinner table to enjoy.

What is your favorite side dish to serve with macaroni and cheese? Please let me know in the comments below!

For even more great products, available at Walmart, click here. Also, be sure to click here for an Ibotta rebate – Buy any two STOUFFER’S® entrees, 28 oz. or bigger, earn $2.00.

Roasted Beet Salad with Oranges, Goat Cheese and Candied Walnuts

March 7, 2016

by Joy

Category Main Dishes Salads & Sides

Roasted Beet Salad with Oranges, Goat Cheese and Candied Walnuts along with STOUFFER’S® Mac & Cheese is perfect for a delicious and easy dinner that the whole family will enjoy.

Persons

6

Prep Time

15 minutes

Cook Time

1 hour

Ingredients

• 5 small or medium sized beets, trimmed and scrubbed
• olive oil for drizzling
• 1 cup walnut halves
• 2 ½ tablespoons maple syrup
• pinch of salt
• 3 oranges (for ½ teaspoon zest, segments and 3 tablespoons juice)
• 2 tablespoons extra-virgin olive oil
• salt and freshly ground pepper to taste
• ¼ cup thinly sliced red onion
• ¼ cup crumbled goat cheese
• 1 (5.5 oz) package spring mix with baby spinach (or any mix of baby greens)

Instructions

1. Preheat oven to 375°F.
2. Drizzle beets with olive oil and use hands to rub the oil entirely over each beet. Wrap beets tightly in foil, grouping smaller beets of similar sizes to form two packages and wrap the largest beet individually, for a total of three packages.
3. Roast beets in the preheated oven until tender, about 45-75 minutes, depending on the size of the beet. A beet is done roasting when a toothpick slides easily to the center of the beet. When the beets are done roasting remove from the oven, open the foil and allow to cool.
4. While the beets are roasting, prepared the candied walnuts. Add walnuts, maple syrup and pinch of salt to a medium sized skillet and cook over medium high heat, stirring frequently. Remove skillet from heat and transfer nuts to a plate or cutting board and arrange in a single layer to cool.
5. Also, prepare the dressing. First zest one of the oranges and add ½ teaspoon of the zest to a small mixing bowl. Then segment the oranges, squeezing out the juice from the remaining bits of each orange after it has been segmented. Measure out 3 tablespoons of the orange juice and add it to the zest in the small mixing bowl.
6. Add 2 tablespoons of extra-virgin olive oil to juice and zest in mixing bowl and whisk to form the dressing. Season dressing to taste with salt and freshly ground pepper.
7. When beets are cool enough to handle, remove skins and slice into ¼ inch rounds.
8. Add spring mix with spinach to a large mixing bowl along with sliced red onion, drizzle with half of the dressing and toss to combine.
9. Mound ½ of the spring mix mixture onto a serving platter (or individual plates) and arrange half of the beet slices on top.
10. Mound remaining spring mix mixture on top of the beets and arrange the remaining half of the beet slices along with the orange segments on top.
11. Sprinkle goat cheese and candied walnuts over top and drizzle with remaining dressing.

Tags

candied walnuts,

dinner,

family meal,

goat cheese,

mac and cheese,

macaroni and cheese,

orange,

recipe,

roasted beets,

salad,

side dish

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