This Beet and Goat Cheese Salad recipe is as simple as it is tasty and is one of my favourite things to have for lunch. The sweet beets add a hearty element combined with the satisfying and tangy creaminess of the goat cheese.
While I like to eat this salad on its own for lunch, but since the beets make the salad filling, it can also stand on its own as a great side dish for a summer BBQ or farmer’s lunch spread.
I like to steam the beets (which takes about 12 minutes), but when I’m in a hurry I also throw them in the microwaved in a covered dish (about 7 minutes). For a dressing I like something sweeter so I use the maple cider vinaigrette from my Roasted Squash and Lentil Salad, but you can use any vinaigrette.
INGREDIENTS (Serves 1 for lunch or 4 as a side):
4 HANDFULS SALAD GREENS
1 LARGE BEET – cooked (preferably steamed) and cut into medium sized chunks
1/3 CUP GOAT CHEESE
1/3 CUP VINAIGRETTE
For the Vinaigrette:
1/4 CUP MAPLE SYRUP
1/4 CUP APPLE CIDER
1/2 CUP OIL – as always I prefer Canola, but any neutral flavoured oil will work
1 TBSP DIJON MUSTARD
Toss the greens with half the vinaigrette. Arrange on a plate and top with the beets and crumbled goat cheese. Drizzle with remaining vinaigrette.
Prep Time: 5 min
Cooking Time: 7-12 min