I have a love-hate relationship with beets. I absolutely love the smoky, earthy flavors of perfectly roasted beets, but I loathe working with beets. A Beet Salad with Goat Cheese always tempts me, but having pink fingers and beet juice all over my kitchen makes me shudder. So, despite being a huge fan of beets, I hesitate to eat them. However, some time ago, I learned a trick that has massively improved my relationship with beets, and I will share it in this post.
The flavors in this roasted beet salad recipe are worthy of a try. The shallots add depth and complexity, while the homemade Dijon vinaigrette provides a sweet and tangy flavor. The addition of goat cheese brings a soft, creamy texture that beautifully contrasts with the crisp watercress. Is your mouth watering already? Let's jump straight to this healthy salad recipe!
This Recipe Is:
Table of Contents
5 Reasons to Love This Beet Salad Recipe
Beet and goat cheese salad is a favorite on my low-carb menu because it is a simple recipe. Here are reasons why you will also find it enjoyable:
- Delightful flavor combination.
- Extra Dijon mustard vinaigrette for versatile applications.
- Perfect light dinner or lunch.
- Low-carb diet-friendly.
- Perfect for meal prep!
Is Beet Salad With Goat Cheese Low-Carb?
Yes, beet salad with goat cheese fits the low-carb diet if all of its ingredients are low in carbohydrates. This recipe is a great example, with 15.5 g net carbs per serving. It is not the lowest-carb salad I have on the site, so you can make it an occasional treat or a complete dinner or lunch meal.
Ingredient List
You will need basic ingredients to make this simple beet salad with goat cheese recipe. I have also given some ingredient substitutes. If you want to swap something, check them out as well.
For the Classic Dijon Vinaigrette
- 2 tablespoons red wine vinegar
- ¼ cup plus 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 pinch kosher salt
- 1 pinch fresh cracked black pepper
For the Beets
- 4 fresh beets, washed and trimmed
- Olive oil, for drizzling
- Kosher salt and fresh ground pepper, to taste
For the Salad
- 4 ounces soft goat cheese log, crumbled with a fork
- ¼ cup olive oil
- 2 teaspoons shallot, minced
- 1 bunch watercress, good size bunch
- 1 teaspoon lemon juice
Ingredient Substitutions
- Dijon mustard: Whole grain or brown mustard will work fine.
- Red wine vinegar: White wine vinegar or apple cider vinegar will give you a similar tartness. You can also use balsamic vinegar as a last resort!
- Goat cheese: Crumbled feta or blue cheese will do great.
- Watercress: Fresh arugula is a refreshing alternative.
- Dijon mustard vinaigrette: Try this zesty apple cider vinaigrette if you're short on Balsamic vinaigrette.
Additional Ingredients
Adding any of these optional ingredients to this beautiful beet salad will take its flavors over the top:
- Nuts: Toasted pine nuts, walnuts, pecans, or almonds add an incredible nutty flavor and a good crunch to the beetroot salad recipe.
- Fresh herbs: Add some fresh mint, chopped parsley, cilantro, or basil for a nice burst of freshness and herby aroma to your roasted beetroot salad.
- Avocado: To increase the fat content, add some fresh slices of avocado.
- Pickled veggies: Increase the salad's tartness with quick pickled red onions.
- Protein: Try some grilled chicken, roasted salmon, or even some sliced-up hard-boiled eggs.
Note: The additional ingredients are optional and not part of the recipe. Use them for flavor enhancement only.
Cooking Tools
You'll need these tools for this goat cheese beet salad recipe:
- Knife and chopping board
- Rimmed baking sheet
- Heavy-duty foil
- Measuring cups and spoons
- Fork and spatula
- 2 mixing bowls
- Salad plates
How to Make Beet Salad with Goat Cheese: Complete Guide
Cooking Method
- Roasting
Instructions:
- Gather all the ingredients and tools.
- Wash the lemon watercress and beets. Remove any leaves left on the beet before cutting them up.
- Mince the shallots, cut, and squeeze the lemon.
- Make the classic Dijon vinaigrette: Mix the Dijon mustard and red wine vinegar in a bowl. Gradually add the olive oil while whisking to combine. Add the salt and pepper, mix, and adjust accordingly to taste.
- Prepare the beets: Preheat your oven to (375°F) (190°C). Wrap the beets in foil with a drizzle of olive oil, a sprinkle of salt, and pepper. Seal the foil packet then arrange the foil-wrapped beets on a rimmed baking sheet.
- Roast the beets for 1 hour and 15 minutes. Check for doneness by piercing with a paring knife; there should be no resistance.
- Allow the beets to cool, then peel. Once peeled, slice or dice as desired.
Assembling the salad
- Add the cooled, cut beets to a bowl with 1 tablespoon olive oil, the shallots, and lemon juice. Stir lightly to incorporate. Allow to sit for 30 minutes to an hour before serving.
- In another bowl, add the watercress and 1 tablespoon classic Dijon vinaigrette. Lightly toss to coat. Add more dressing sparingly if needed.
- Plate the beets and watercress. Crumble goat cheese over the dish using a fork.
💡 My Pro Tip
I promised to share a kitchen hack for cooking with beets. It's simple! Roast the beets in a foil. It reduces the mess and results in well-cooked, flavorful beets. Cut a square of heavy-duty foil to hold your beets. I don't recommend roasting more than 3 beets per foil pack as the foil will not fold, and you want the steam to build inside the foil.
Another tip is to pick the right goat cheese. Goat cheese is a firm favorite. For me, it's at the top of the heap, especially with salads. Now, the problem with goat cheese is that it comes in different forms, so shopping for it can be a daunting experience. You may find hard goat cheese, which is not good for this recipe as it will not crumble, or semi-soft cheese like the famous Boucheron, which costs an arm and a leg.
I recommend getting a 4 ounces log of creamy goat cheese and crumbling it yourself. To make perfect fluffy crumbles pull back the top layer of the plastic halfway down the cheese log. Use a fork to gently make circles in the cheese right over the assembled roasted beet salad.
⏲️ Time-Saving Tips
- Buy pre-cooked beets to shorten the cooking time. Not canned beets, but whole beets wrapped in plastic in the cold case. These taste much better than canned beets.
- Pre-cook the beets. Roast the beets and save them in the fridge for a few days until you are ready to assemble the salad.
- Use pre-crumbled goat cheese. Although they cost an extra dime, it's nice to just sprinkle the goat cheese crumbles right out of the package onto the salad rather than breaking up a log of goat cheese with a fork.
What to Serve with Beet and Goat Cheese Salad?
Roasted beet salad with goat cheese is pretty enjoyable on its own but can be paired with other foods to create delightful meals. Here are some great suggestions:
- Flat Iron Pan-Seared Steak: Pair this beefy goodness with the beet goat cheese salad for an elegant dinner party. The flavor profile is mind blowing!
- Grilled Pork Chops: The summer beet salad complements the grilled pork's savory, smoky flavors. The goat cheese gives a glorious flavor explosion to the delicious combination.
- Pan-seared Cod: The fancy beet salad pairs well with this flavorful cod to give you a depth of flavor to the keto-friendly dish.
- Herb-Crusted Rack of Lamb: The fresh beet salad recipe is a perfect side dish to this tender, succulent, and flavorful lamb. The subtle herb and mustard flavors are well complemented by the textural salad.
Storage Instruction
- Store your leftover beet goat cheese salad in an airtight container in the fridge for up to 3 days.
Recipe Conclusion
Beet Salad with Goat Cheese is a perfect side dish, starter or weekday lunch. I sat down today after shooting all the photos and ate my entire setup! It is the kind of delicious salad that needs sitting down and getting to know its dressing. The beets are hearty enough to fill you up and keep you going for hours. Moreover, the salad is chockfull of vitamins and nutrients, yet low-carb. You will feel great after eating it.
Get some fresh beets and make this colorful salad. In the comments below, let me know how it turned out. Pair it with a dish of choice and enjoy a complete meal!
More Salad Recipes
Looking to try more salads? Check out these delightful options:
FAQs
The bitterness in beets occurs naturally due to the compounds that give them color. Buy fresh beets and roast, steam, or sautee them to preserve their sweetness and curb the bitterness.
Ricotta, parmesan, feta, gouda, blue, and goat cheese are excellent options. Experiment with different cheeses to find what suits your taste.
Beets are low in iron, as popularly touted. 100 g of cooked beets contain only 0.8 mg of iron.
In this recipe, medium beets are specifically used, and they are perfect. The size is ideal for roasting evenly and ensuring a tender texture without cooking too long. Besides that, golden beets have a milder and sweeter flavor than red beets.
Roasted Beet Salad with Goat Cheese 🥗
Ingredients
Ingredient List
For the Classic Dijon Vinaigrette
- 2 tablespoons red wine vinegar
- ¼ cup plus 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 pinch kosher salt
- 1 pinch fresh cracked black pepper
For the Beets
- 4 fresh beets washed and trimmed
- Olive oil for drizzling
- Kosher salt and fresh ground pepper to taste
For the Salad
- 4 ounces soft goat cheese log crumbled with a fork
- ¼ cup olive oil
- 2 teaspoons shallot minced
- 1 bunch watercress good size bunch
- 1 teaspoon lemon juice
Instructions
Instructions:
- Gather all the ingredients and tools.
- Wash the lemon watercress and beets. Remove any leaves left on the beet before cutting them up.
- Mince the shallots, cut, and squeeze the lemon.
- Make the classic Dijon vinaigrette: Mix the Dijon mustard and red wine vinegar in a bowl. Gradually add the olive oil while whisking to combine. Add the salt and pepper, mix, and adjust accordingly to taste.
- Prepare the beets: Preheat your oven to (375°F) (190°C). Wrap the beets in foil with a drizzle of olive oil, a sprinkle of salt, and pepper. Seal the foil packet then arrange the foil-wrapped beets on a rimmed baking sheet.
- Roast the beets for 1 hour and 15 minutes. Check for doneness by piercing with a paring knife; there should be no resistance.
- Allow the beets to cool, then peel. Once peeled, slice or dice as desired.
- Assembling the salad
- Add the cooled, cut beets to a bowl with 1 tablespoon olive oil, the shallots, and lemon juice. Stir lightly to incorporate. Allow to sit for 30 minutes to an hour before serving.
- In another bowl, add the watercress and 1 tablespoon classic Dijon vinaigrette. Lightly toss to coat. Add more dressing sparingly if needed.
- Plate the beets and watercress. Crumble goat cheese over the dish using a fork.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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3 Responses
I never have loved beets, but my husband does. I made this salad for him and tried it for myself. Then I made a bowl for me because it tasted so good!
Hey Penny:
This sounds great! Happy you both loved it.
Have a gorgeous day in the kitchen!
Scott