Beet And Goat Cheese Salad – a delicious recipe with red beets, golden beets, shallot, lemon juice, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 425.
2
Clean beets, remove tops and scrub lightly to remove excess dirt. Rub beets with olive oil and separately wrap red and golden beets tightly in double layers of foil. Roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
3
While beets are cooling, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking. Divide evenly among two bowls.
4
When beets are cool enough to handle, slip off and discard skins. Cut red and golden beets into wedges and separately add golden beets to one of the bowls with salad dress and the red beets to the other. Toss each bowl of beets with dressing.
5
On a large platter, crumble goat cheese in a single line down middle of platter. Arrange beets around goat cheese and sprinkle with pistachios.
249
kcal
Calories
24
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb. small to medium red beets, 1 lb. small to medium golden beets, 1/4 cup minced shallot, 2 tablespoons fresh lemon juice, and more.
Yes, Beet And Goat Cheese Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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