Beet & Goat Cheese Salad Recipe
Marinated beets tossed with mixed greens, red onions, sea salt toasted pistachios & champagne vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Wash and scrub the beets. Place them in a pot, cover with water, and bring to a boil. Cook for about 30-40 minutes until tender. Drain, let cool, and peel the skins off.
- 2
Slice the Beets
Once cooled, slice the beets into wedges or rounds.
- 3
Prepare the Onion
Thinly slice the red onion and set aside.
- 4
Make the Vinaigrette
In a small bowl, whisk together 3 tablespoons of champagne vinegar, 6 tablespoons of olive oil, salt, and pepper to taste. Adjust seasoning as needed.
- 5
Assemble the Salad
In a large bowl, combine mixed greens, sliced beets, red onion, and toasted pistachios. Drizzle with the vinaigrette and toss gently to combine.
- 6
Serve
Top the salad with crumbled goat cheese and sprinkle with a pinch of sea salt before serving.
