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 Beet and Goat Cheese 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). Roasting just takes too long for me and boiling makes them lose too much of their vibrancy.
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. This recipe keeps well in the fridge, so you can save the remaining dressing for another salad and another day! I used to store in a mason jar, but then got this great salad dressing maker with measurements on the side and an easy pour spout – it’s always in use around here!
Beet and Goat Cheese Salad
- 4 HANDFULS SALAD GREENS
- 1 LARGE BEET Cooked and cut into medium sized chunks - preferably steamed
- 1/3 CUP GOAT CHEESE
- 1/3 CUP VINAIGRETTE
- 1/4 CUP MAPLE SYRUP
- 1/4 CUP APPLE CIDER
- 1/2 CUP OIL I always 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.