Beet & Goat Cheese Salad Recipe

Hearty beets balance out tangy goat cheese amongst a sprinkling of pumpkin seeds and apple slices in this delightfully delicate salad dish!




  • Preheat oven to 400 degrees
  • Slice off the beet leaves close to the tip, wash the beet and loosely wrap it in aluminum foil.
  • Transfer the wrapped beet to a baking sheet and roast for about 40 minutes, until a fork slides easily in the middle.
  • Let the beets cool enough to handle. Holding the beet with a paper towel, use the edges of the towel to rub the skin away. The skin will peel off easily. (If it doesn't, the beet may need to cook a little longer.) Cut into chunks.
  • In a serving bowl, add spinach, pumpkin seeds, apple and desired amounts of vinaigrette.
  • Toss & top with goat cheese and beets.

Dressing Ingredients:

  • 1/4 cup Champagne vinegar
  • 3/4 cup extra virgin olive oil
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • Kosher salt & fresh cracked pepper to taste.

Dressing Instructions:

  • In a blender, add all ingredients except oil.
  • In a slow and steady stream, gradually add oil until smooth and well-incorporated.
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Crunch it Up

Add some crunchy texture for interest. Try apples, radishes, snap peas, water chestnuts or any kind of nut or seed.

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