Beet and goat cheese salad is a brilliant combination of flavors, and is so incredibly easy to make. This vegetarian salad is not only super tasty, but so nutritious, too!
You won’t believe how easy it is to make this delightfully impressive salad, because there’s no cooking or baking, and the only thing you’ll do is dice the beets. It’s then just a “drizzle, assemble, and serve” recipe.
As an Amazon Associate I earn from qualifying purchases.
However, you can dress it up and decorate the plate with some of the dressing for a special occasion like Valentine’s Day. Doesn’t it look pretty? And it only takes another minute or two to add this extra touch.
Don’t like beets? I thought the only way I liked beets was pickled, until I had a similar salad years ago at a restaurant. I have since realized that if there are other flavors added to the beets (and I usually add vinegar), they’re absolutely delicious. Unlike other beet and goat cheese salads, this recipe has no lettuce leaves, much like this edamame salad. However, you could always serve this on a bed of butter lettuce, or some arugula leaves.
Last October, I went back to one of my favorite historic hotels: The Hermitage in Nashville, Tennessee. If you remember what it looked like when I was there in 2018 (click the link in the last sentence), you’ll realize that it’s been refreshed and updated. It is still incredibly stunning.
It was here that I ordered this beet and goat cheese salad as a light dinner, along with a glass of Prosecco.
I cannot tell you how much I enjoyed this salad! I immediately knew I had to bring it home as a new addition to my salad menu rotation. What I love even more about this salad is the speed and ease of making it, especially if you have cooked beets on hand, like these Melissa’s Peeled and Steamed Baby Beets. (Not a sponsored post.)
Another beet and goat cheese salad recipe that I just adore!
What Cheese Goes Well With Beets?
By far, the most popular cheese to pair with beets or beetroot is soft goat cheese (chèvre). This is for good reason, because once you taste this combination, it’s a glorious flavor explosion for your taste buds.
So if you’re looking for a new salad, or trying new foods, or just love beets, I think you’ll really enjoy this super simple, and delicious recipe (that’s more like suggestions than it is a recipe)!
Beet and Goat Cheese Salad Recipe
Inspired by the salad at The Hermitage Hotel serves 2
FULL PRINTABLE RECIPE BELOW
- beets (I used Melissa’s steamed baby beets) or you can roast the beets
- goat cheese
- extra virgin olive oil
- wine vinegar (red, white or rosé)
- watercress or microgreens, to garnish
How to Make the Beet and Goat Cheese Salad
1. Dice the beets into small pieces. Place into a bowl.
2. Drizzle with the extra virgin olive oil
3. Sprinkle with sea salt.
4. Add the vinegar as desired.
5. Toss gently, then plate carefully onto two salad plates, keeping the dressing at the bottom of the bowl for later (unless you’re serving in bowls for a weekday lunch and pretty plating is unnecessary).
5. If serving for company, or a special occasion, wipe the edges of the plate.
6. Arrange the goat cheese crumbles on the beet cubes.
7. Lastly, add the micro greens.
Pass the reserved dressing in a little jug after you’ve served the salad. If you like a more colorful or impressive plating you can add dots of dressing (from the bottom of the bowl of beets).
I poured some into a little dropper bottle, but you can also use a small spoon. It looks pretty with the added red color especially for a Valentine’s Day presentation. I recommend using white plates.
I hope you think this beet and goat cheese salad recipe is as fun, impressive and delicious as I do! Let me know in the comments below, and if you make it, please leave a review by clicking on the stars in the recipe card. Thank you!
Need a Valentine’s Day dessert idea? These meringue hearts are a superb choice!
Sign up for my free subscription and never miss another post!
- 8 oz cooked beets (I used Melissa's steamed baby beets) or you can roast them (see notes for how to roast beets)
- 3 oz crumbled goat cheese
- 2 Tbsp extra virgin olive oil
- ⅛ tsp salt
- 1 tsp wine vinegar (red, white or rosé)
- watercress or microgreens, to garnish
- Dice the beets into small pieces. Arrange on two salad plates.
- Drizzle with the extra virgin olive oil.
- Sprinkle with sea salt.
- Add the vinegar as desired.
- Toss gently, then plate carefully onto two salad plates, keeping the dressing at the bottom of the bowl (unless you're serving in bowls for a weekday lunch and pretty plating is unnecessary).
- If serving for company, or a special occasion, wipe the edges of the plate, then arrange the goat cheese crumbles on the beet cubes.
- Lastly, add the micro-greens. Pass the reserved dressing in a little jug after you've served the salad.
- Important: measurements are not critical in this recipe. Use as much or as little of each ingredient to your liking, but I wouldn't omit the salt, oil and vinegar.
- If you like a more colorful or impressive plating you can add dots of dressing (from the bottom of the bowl of beets).
- I poured some dressing into a little dropper bottle, but you can also use a small spoon. It looks pretty with the added red color especially for a Valentine's Day presentation. I recommend using white plates.
- How to roast beets
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 20mgSodium: 422mgCarbohydrates: 11gFiber: 2gSugar: 9gProtein: 10g
Nutrition information is only estimated.
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.