Asparagus, Golden Beet, Goat Cheese, and Walnut Salad Recipe

May 21, 2016

Asparagus, Golden Beet, Goat Cheese, and Walnut Salad Recipe

This is a classic combination of beets, goat cheese, and walnuts with the addition of fresh green asparagus. Golden beets brighten and modernize the dish to make it feel brand new. Serve with quiche or poached salmon for a complete meal.


  • Prep Time: 10 minutes
  • Yield: Makes 6-8 servings, depending on what else is being served


  • 5 medium golden beets about 1 1/2 pounds cooked and peeled cut into 1/2 inch wedges
  • 1 bunch thin asparagus about 3/4 pounds tough end removed blanched and refreshed in ice water
  • 4 ounces soft fresh goat cheese like chevre crumbled
  • 1/2 cup coarsely chopped toasted walnuts
  • 1 Tablespoon dijon mustard
  • 2 Tablespoons finely chopped fresh tarragon
  • 2 Tablespoons red wine vinegar
  • 4 Tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste


  1. On a large platter place the beets and layer the asparagus on top. Then top with the crumbled goat cheese and the chopped walnuts.
  2. In a small bowl add the mustard tarragon and red wine vinegar and whisk to combine. Slowly add the olive oil little by little to make a fairly thick vinaigrette and season with salt and pepper. Spoon the vinaigrette over the salad and serve.


Cooking time varies for cooking beets and blanching asparagus.

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