Shake up your salad routine with this golden beet salad with goat cheese and balsamic vinaigrette. It’s packed with nutrients, easy to make, and full of flavor!
Do you dread cooking with beets because they turn your fingers purple? I recommend trying gold beets instead!
In fact, this golden beet salad with goat cheese and balsamic vinaigrette is one of my favorite sides. It’s as beautiful as it is delicious! I love serving it when I have guests over.
And the recipe is so simple to make. Simply steam the beets, combine the salad ingredients, and drizzle with vinaigrette. It couldn’t be easier.
This is absolutely my favorite way to prepare beets. They’re perfectly cooked, full of flavor, and they don’t leave purplish-red stains everywhere!
Combined with the goat cheese, balsamic, fresh chives, and black pepper, this is the kind of salad you’ll want to make over and over again!
How to make golden beet and goat cheese salad with balsamic vinaigrette
I recommend starting this recipe about an hour in advance to give the beets time to steam and cool. Besides that, prep takes five minutes or less!
Step 1: Add the water to a medium saucepan fitted with a steaming rack. Turn the heat to medium-high and bring the water to a simmer.
Step 2: Place the whole beets on the steamer rack and then cover.
Step 3: Steam until the beets are cooked but still firm, about 30 minutes. Remove from heat.
Step 4: Once the beets have cooled, slice them into ¼-inch rounds.
Step 5: Place the lettuce leaves on serving plates, then arrange the beet slices and goat cheese on top of the lettuce.
Step 6: Drizzle the balsamic vinaigrette over the salad, garnish with chives, and finish by seasoning with black pepper.
Enjoy right away!
Nutritional information for this salad
Not only does this salad look pretty and taste delicious, but it’s also so good for you!
If you divide the recipe into four servings and use one tablespoon of my balsamic vinaigrette, it will come out to about 121 calories. Not too bad!
Plus, this salad is a good source of vitamins, minerals, fiber, and protein. In other words, it packs quite a punch nutrition-wise.
One thing to note is that goat cheese is high in saturated fat. So if you’re watching your fat intake, you could reduce the amount or substitute a lower-fat cheese.
Like most salads, this one can be hard to store after you’ve added the dressing. It will still be tasty, but the lettuce and beets may get a bit soggy. I would recommend storing in an airtight container in the refrigerator and eating within a day or two.
If you want to prep this salad in advance, you can always cook the beets and then store them in the refrigerator. Once you’re ready to make the salad, just slice up the beets and combine the rest of the ingredients!
Other delicious beet recipes
Beets are becoming more and more popular these days. After all, they’re a versatile vegetable with a unique flavor that can add so much to a dish! If you’re looking for more ways to incorporate beets into your weekly menu, check out some of these recipes:
When you’ve tried this salad, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Golden Beet and Goat Cheese Salad with Balsamic Vinaigrette
- 3 gold beets (about 12 oz)
- 4 leaves leaf lettuce
- 1 ounce goat cheese (crumbled)
- 4 tablespoons balsamic vinaigrette
- fresh chives (minced)
- freshly ground pepper
- Add the water to a medium saucepan fitted with a steaming rack. Turn the heat to medium-high and bring the water to a simmer.
- Clean and peel the beets. Remove the tops.3 gold beets
- Place the whole beets on the steamer rack and then cover.3 gold beets
- Steam until the beets are cooked but still firm, about 30 minutes. Remove from heat.
- Once the beets have cooled, slice them into ¼-inch rounds.
- Place the lettuce leaves on serving plates, then arrange the beet slices and goat cheese on top of the lettuce.3 gold beets, 4 leaves leaf lettuce, 1 ounce goat cheese
- Drizzle the balsamic vinaigrette over the salad, garnish with chives, and finish by seasoning with black pepper.4 tablespoons balsamic vinaigrette, fresh chives, freshly ground pepper