Beet Salad Recipe

Prepare and Cook Beets

Trim beet greens leaving about 1/2 inch of stem; scrub beets well. Place red and gold beets in a large pot and add water to cover by about 2 cm (approx 1200 ml). Add 1 tablespoon kosher salt. Bring to a boil, then reduce to a simmer and cook until beets are tender when pierced with a knife (about 25–40 minutes depending on size). Drain and cool until safe to handle.

Peel and Slice

When cool enough to handle, rub skins off with a paper towel or use a paring knife. Slice beets into 1/4-inch (6 mm) rounds or wedges—keep red and gold separate if you want alternating color on the plate. Measure about 2 cups of each color for the recipe.

Marinate Beets

Whisk together 60 ml champagne vinegar, 45 ml olive oil, 1 teaspoon honey, 1 teaspoon fresh thyme (optional) and 1 teaspoon freshly cracked black pepper in a bowl. Add the sliced beets and gently toss to coat. Let marinate at room temperature for at least 20 minutes, or refrigerate up to 2 hours for more flavor. Reserve marinade liquid for dressing if desired.

In a small bowl or jar combine 45 ml champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1 tablespoon minced shallot. Slowly whisk in 90 ml extra-virgin olive oil until emulsified. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed. If you reserved marinade from the beets, you may add 1–2 tablespoons to the vinaigrette to link flavors.

In a small bowl combine 115 g goat cheese with 1 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1 teaspoon heavy cream (or milk) and 1/4 teaspoon salt and 1/4 teaspoon pepper. Mash with a fork until smooth and slightly loose but still spreadable. Adjust cream amount for desired consistency. Keep chilled until ready to plate.

Place 4 cups baby arugula in a large bowl. Add thinly sliced radishes (6 pieces) and half of the chopped pistachios (about 1/4 cup). Drizzle 2–3 tablespoons of the champagne vinaigrette over the greens and gently toss to coat.

Arrange marinated red and gold beet slices on top of the dressed arugula, alternating colors for visual appeal. Spoon or dot the lemon goat cheese over the salad in small quenelles or dollops (about 1 tablespoon each) across the top.

Sprinkle remaining pistachios over the salad. Finish with an additional light drizzle of vinaigrette if desired and a small squeeze of fresh lemon juice from the reserved lemon for brightness. Grind a little extra black pepper across the top.

Serve immediately at room temperature so the flavors and textures (creamy goat cheese, crunchy pistachios, peppery arugula) are most pronounced.