Beet and Goat Cheese Salad Recipe

Name: Beet and Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds (3 medium) red beets; 1 1/2 pounds (3 medium) yellow beets (red beets may be substituted); 1 tablespoon plus 1 teaspoon olive oil; Kosher salt; 2 tablespoons extra-virgin olive oil; 2 teaspoons aged balsamic vinegar; 4 ounces fresh soft goat cheese; Fleur de sel; Four-Pepper Mix or freshly ground black pepper; 12 nasturtium leaves, optional

Servings: persons

1 1/2 pounds (3 medium) red beets
1 1/2 pounds (3 medium) yellow beets (red beets may be substituted)
1 tablespoon plus 1 teaspoon olive oil
Kosher salt
2 tablespoons extra-virgin olive oil
2 teaspoons aged balsamic vinegar
4 ounces fresh soft goat cheese
Fleur de sel
Four-Pepper Mix or freshly ground black pepper
12 nasturtium leaves, optional

1
Preheat the oven to 350 degrees.
2
Rinse the beets and pat dry.
3
Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil.
4
Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes.
5
While still warm, cool, peel the beets and cut into wedges.
6
In a large bowl, toss them with extra-virgin olive oil and vinegar.
7
Scoop the goat cheese into the middle of a large serving platter.
8
Arrange the beets and their dressing on top and around the cheese.
9
Sprinkle with fleur de sel and four-pepper mix to taste.
10
If you choose, garnish with nasturtium leaves.

214

kcal

Calories

Fat

Protein

Fat Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds (3 medium) red beets, 1 1/2 pounds (3 medium) yellow beets (red beets may be substituted), 1 tablespoon plus 1 teaspoon olive oil, Kosher salt, 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.

Beet and Goat Cheese Salad

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