Beet Salad with Goat Cheese Recipe

Name: Beet Salad with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound beets, ends trimmed; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly cracked black pepper; 1/3 cup pine nuts; 4 ounces goat cheese; 4 cups baby greens; 4 cups baby spinach; Tarragon dressing, recipe follows; 4 very thin slices red onion, separated; 1/4 cup rice vinegar; 2 teaspoons dried tarragon; 2 teaspoons soy sauce; 1/2 teaspoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1 tablespoon mayonnaise; 1/4 cup extra-virgin olive oil

Servings: persons

1/2 pound beets, ends trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/3 cup pine nuts
4 ounces goat cheese
4 cups baby greens
4 cups baby spinach
Tarragon dressing, recipe follows
4 very thin slices red onion, separated
1/4 cup rice vinegar
2 teaspoons dried tarragon
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/4 cup extra-virgin olive oil

1
Preheat the oven to 400 degrees F.
2
Wash and dry the beets and trim off the ends.
3
Take a large sheet of aluminum foil, 12 by18, and double it over.
4
Put the beets in the middle, drizzle with olive oil and season with the salt and pepper.
5
Bring the sides of the foil up around the beets to make a pouch.
6
Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes.
7
Remove from the oven and let cool.
8
When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick.
9
Chill until ready to use.
10
Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes.
11
Remove to a plate or small bowl and cool.
12
Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides.
13
Chill until service.
14
When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the tarragon dressing.
15
Toss the greens and then top with the beets and the goat cheese rounds.
16
Drizzle with additional dressing and serve immediately.
17
In a small bowl or glass jar, combine all the ingredients, except the olive oil.
18
Whisk until well h well combined, then slowly drizzle in the olive oil.
19
This recipe works really well with a stick blender.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1/2 pound beets, ends trimmed, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon freshly cracked black pepper, and more.

Yes, Beet Salad with Goat Cheese 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.

That's it — enjoy your meal!

Beet Salad with Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions