Beet & Goat Cheese Salad
This vibrant beet and goat cheese salad is a go-to side dish that always impresses—whether you're hosting a cookout, bringing something to a potluck, or just adding color to a weekday dinner. The natural sweetness of the beets pairs beautifully with tangy goat cheese, and when it's all tossed with balsamic vinegar, the flavor is unexpectedly addictive. It’s simple, fresh, and flavorful—and yes, even kids who love beets will devour it!
What makes this salad a standout is its balance: creamy, tangy, earthy, and lightly sweet all at once. Serve it chilled and you’ve got an easy, crowd-pleasing dish that works year-round. If you’re looking for a healthy side salad that’s just as beautiful as it is delicious, this is it.
Prep time: 10 minutes
Cook time: 35-40 minutes, then refrigerate for one hour
Yield: 8 servings
Ingredients
3 medium-large beets
3 tablespoon apple cider vinegar
2 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
3/4 cup hemp seeds or raw almonds
2 tablespoon parsley, finely chopped
2 ounce goat cheese, crumbled
Supplies
fork
Method
Cut each beet into 4 pieces (you will chop them into bite sized pieces later). Steam the beets until you can put a fork through them.
Pull the beets from the steamer and cut into bite-sized pieces and then put the beets in a glass baking dish with all the ingredients except the cheese. Toss well.
Refrigerate for one hour.
Add crumbled cheese to the top and serve.
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