Beet Salad with Goat Cheese
I love when dishes just look pretty. Almost too pretty to eat, but so delicious-looking, you just have to dig in. This beet salad with goat cheese might sound blah, but it’s probably one of the best things you’ll ever eat!!
I grew up despising beets but have become obsessed with them in recent years and the continuing news of all their health benefits has me loving them more and more.
My husband is also a big fan of them, so they appear frequently on our dinner table – mostly in some version of this salad.
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Beet Salad with Goat Cheese
When we first started enjoying beets a few years ago, we topped them with sliced pears and goat cheese for a delectable side dish. We’d had it served that way on a trip to downtown Portland and couldn’t help remaking it again and again.
In the last year or so, I’ve started adding honey in place of the fresh pears, when they weren’t in season. Now my husband will eat them just with honey any day of the week.
The sweetness of the honey balances the earthiness of the root vegetable. I’m sure you could use maple syrup or agave as well if you don’t want to use honey.
Sidenote: If you love beets, you should also try this cold beet salad with fresh oranges! So, so stinkin good!
I went a little overboard with this recent setup adding chopped, salted pistachios and orange zest. The pistachios add a nice salty, crunchy component to the salad and the orange zest just makes it even yummier! I bet zest from a blood orange or grapefruit would be a tasty alternative as well!
This ‘overboard’ version, however, was so good that it may be our new norm. And if you’re looking to add even more color, you can use golden beets or even those fun striped varieties!
How to Cook Beets {2 Ways}
I’ve cooked beets two ways (microwave and stove top), but the basic process is the same…
Remove all greens by slicing just below the”stem” (i.e. where the greens come out). At this point you can either put the beets in a bowl or pot whole or you can cut them into sections to reduce cooking time.
Be careful here that beets will temporarily stain your hands (I’ve worn gloves in the past, but you should just wash with soap and water very soon after handling). Add some water and cover.
The easier way is to microwave them. For a few whole beets, I’d start at 10 minutes on high and then go from there, checking at 5 and then 2 minute intervals until the beets are pierced easily with a fork or knife. The stovetop method will take much longer, but the same situation holds up.
When the beets are cool enough to handle (or chilled) you can peel them and then slice them into your desired size. Again watch for stained hands.
Buying Steamed Beets
I love buying fresh beets at farmers markets and my local stores, but I have also tried the steamed beet packages (available at Trader Joe’s and Costco).
I think they’re wonderful to have on hand. The steamed beets last for a while and make a great last minute dish when you’re making dinner plans and they’re just as good in this beet goat cheese salad!
More Salad Recipes
Love simple but scrumptious salads? Try this kale farro salad, swiss chard with ginger (a great side dish), and avocado chickpea salad.
If you have extra pistachios, these matcha cookies are rolled in chopped pistachios and oh so good!!
BEET SALAD WITH GOAT CHEESE
Ingredients
- 2 large cooked beets peeled
- 1 oz. goat cheese
- 1 teaspoon orange zest
- 2 tablespoons chopped salted pistachios
- 1 Tablespoon honey plus more
Instructions
- Slice beets into ½ inch slices. Lay on serving plate.
- Top with goat cheese, orange zest, pistachios, and honey.
- Serve immediately or refrigerate until ready to serve.
My partner LOVED this. He’s a big fan of goat cheese and the flavors mixed perfectly!
Can I use beets that were frozen ?
Hi Paula! I’ve never used frozen beets, but I did a bit of researching and it looks as though they’ll behave (and taste) just like fresh beets. I think it might be best if they’re cooked before they’re frozen. Then you’d just let them defrost and cut up for the salad. Please let me know if you give it a shot so I can share that in my post. Thanks!
What about roasting beets?
Hi Sherry! You can certainly enjoy this dish with roasted beets; I’m sure it will be just as delicious! Please let me know how it tastes though! I’d love to add that option into the recipe.
Silly question perhaps, but I’m a newbie to beets. What is your recommendation for cooking the beets?
Not a silly question at all (and something I should definitely add in to the post/recipe)! I’ve cooked beets two ways (microwave and stove top), but the basic process is the same…
Remove all greens by slicing just below the”stem” (i.e. where the greens come out). At this point you can either put the beets in a bowl or pot whole or you can cut them into sections to reduce cooking time. Be careful here that beets will temporarily stain your hands (I’ve worn gloves in the past, but you should just wash with soap and water very soon). Add some water and cover.
The easier way is to microwave them. For a few whole beets, I’d start at 10 minutes on high and then go from there, checking at 5 and then 2 minute intervals until the beets are pierced easily with a fork or knife. The stovetop method will take much, much longer, but the same situation holds up.
When the beets are cool enough to handle (or chilled) you can peel them and then slice them into your desired size. Again watch for stained hands.
Let me know if you have any more questions!