Chopped Summer Salad With Beets and Goat Cheese

Name: Chopped Summer Salad With Beets and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 beets (about 3/4 pound), trimmed; 2 tablespoons granulated sugar; 2 tablespoons tarragon vinegar; Kosher salt to taste; 2 teaspoons Dijon mustard; 2 tablespoons extra-virgin olive oil; Freshly ground pepper to taste; 8 radishes, trimmed and thinly sliced; 12 pear or cherry tomatoes, quartered; 1/4 small red onion, peeled and thinly sliced; 1 scallion, trimmed and thinly sliced; 8 romaine lettuce leaves, ribs removed, stacked and thinly sliced; 17-ounce log goat cheese, cut into 12 slices

Servings: persons

3 beets (about 3/4 pound), trimmed
2 tablespoons granulated sugar
2 tablespoons tarragon vinegar
Kosher salt to taste
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
8 radishes, trimmed and thinly sliced
12 pear or cherry tomatoes, quartered
1/4 small red onion, peeled and thinly sliced
1 scallion, trimmed and thinly sliced
8 romaine lettuce leaves, ribs removed, stacked and thinly sliced
17-ounce log goat cheese, cut into 12 slices

1
In a large saucepan, combine the beets, sugar and 1 tablespoon vinegar and cover with salted water by 1 inch.
2
Bring to a boil, lower the heat and simmer, covered, until very tender, about 45 minutes.
3
Drain and place in a bowl in the refrigerator to cool.
4
When cool, rub the skins off with your hands.
5
Discard the skins.
6
Slice the beets into 16 thin slices.
7
In a small bowl, make a vinaigrette by whisking together the mustard and remaining 1 tablespoon vinegar.
8
While whisking vigorously, slowly drizzle in the oil until incorporated.
9
Season with salt and pepper.
10
In a large bowl, toss together the radishes, tomatoes, onion, scallion and lettuce with the vinaigrette mixture and season with salt and pepper.
11
Arrange 4 beet slices in the center of a plate and season with salt and pepper.
12
Place 3 slices of goat cheese in the form of a triangle on top of the beets and top with 1/4 of the salad mixture.
13
Repeat with the remaining ingredients and serve.

1892

kcal

Calories

148

Fat

Carbs

111

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 3 beets (about 3/4 pound), trimmed, 2 tablespoons granulated sugar, 2 tablespoons tarragon vinegar, Kosher salt to taste, and more.

Yes, Chopped Summer Salad With Beets and 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!