Name: Creamy Beet Salad with Candied Walnuts
Yield: 4
Ingredients: 3 cups boiled, peeled and diced beets – cooled (I used Love Beets brand to make it extra easy and not messy); 1/3 cup walnuts, roughly chopped; 2 tablespoons maple syrup; 2 tablespoons coconut sugar; 3 + tablespoons of either Kite Hill Truffle & Dill Almond Milk Cheese or Kite Hill Chive Cream Cheese (which is what I used); 1 tablespoon sherry vinegar; 1/4 cup parsley, roughly chopped; couple pinches of coarse salt

Creamy Beet Salad with Candied Walnuts

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5 from 2 reviews

Yield: 4 1x

Ingredients

Scale

3 cups boiled, peeled and diced beets – cooled (I used Love Beets brand to make it extra easy and not messy)
1/3 cup walnuts, roughly chopped
2 tablespoons maple syrup
2 tablespoons coconut sugar
3 + tablespoons of either Kite Hill Truffle & Dill Almond Milk Cheese or Kite Hill Chive Cream Cheese (which is what I used)
1 tablespoon sherry vinegar
1/4 cup parsley, roughly chopped
couple pinches of coarse salt

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Instructions

Place cooled beets in a bowl.
Place a small saute pan over medium heat and add walnuts to toast for about 5 minutes. Once they begin to brown and become fragrant, add maple syrup and coconut sugar and continuously stir to help coat the walnuts in the sugar. Stir and cook for about 3 minutes then remove from heat and let cool.
Once walnuts are cool, add them to the bowl with the beets along with the cheese, sherry vinegar, parsley and coarse salt and mix to combine.
Serve immediately!*

Notes

*If you are serving this at another time, mix in the walnuts right before you serve it to keep them from getting soft or soggy

Find it online: https://paleomg.com/creamy-beet-salad-with-candied-walnuts/