Go Back
–+ servings
beet and goat cheese salad with microgreens

Beet and Goat Cheese Salad

Course Salads
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 286
Author Christina Conte
A beautiful and tasty beet and cheese salad that's perfect for special occasions, as much as it is for a midweek lunch.

Ingredients

  • 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 goat cheese crumbled
  • 2 Tbsp extra virgin olive oil
  • ⅛ tsp sea salt I prefer Maldon sea salt
  • 1 tsp wine vinegar red, white, or rosé
  • 1 tsp watercress or microgreens to garnish
US Customary - Metric

Instructions

  • 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.

Notes

  • 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

Serving: 1 | Calories: 286kcal | Carbohydrates: 11g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 20mg | Sodium: 392mg | Potassium: 389mg | Fiber: 3g | Sugar: 8g | Vitamin A: 555IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!