Beet Salad with Goat Cheese
This stunning Beet and Goat Cheese Salad highlights the beauty of top-quality fresh ingredients. Create your masterpiece now with earthy beets, crisp cucumbers, tangy shallots, and creamy goat cheese!
Servings: 4
Calories: 127kcal
Ingredients
- 1 red beet cooked
- 1 golden beet cooked
- 1 cup cucumber sliced
- 1/2 shallot thinly sliced
- 2 oz soft goat cheese
- 2 tbsp white balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 pinch Himalayan pink salt Fleur de Sel or Maldon Salt
- Fresh ground black pepper
Instructions
- The day before, roast the beets using our Roasted Beet recipe. Let them cool in the refrigerator overnight.
- Peel and slice beets, arranging them on a serving dish.
- Slice shallot very thinly and distribute over the dish.
- Crumble goat cheese over the top.
- Drizzle with vinegar and oil.
- Sprinkle salt and fresh ground black pepper to taste.
- Serve and enjoy the burst of flavors!
Notes
Cooked beets will keep in the refrigerator for a week.
Though it can be assembled a few hours ahead, add the oil, vinegar salt, and pepper just before serving to maintain the fresh taste and texture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cucumber and shallots may lose some of their crunch, but the salad will still be delicious!
Nutrition
Calories: 127kcal | Total Carbohydrate: 6g | Protein: 4g | Total Fat: 10g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 96mg | Potassium: 190mg | Dietary Fiber: 1g | Total Sugars: 4g | Vitamin A: 187IU | Vitamin C: 3mg | Vitamin D: 0.1µg | Calcium: 33mg | Iron: 1mg | Includes Added Sugar: 0g