Gold Beet and Goat Cheese Salad with Balsamic Vinaigrette

Gold Beet and Goat Cheese Salad with Balsamic Vinaigrette

Try gold beets for a change - they don't stain your hands and are just as delicious
Course Salads & Dressings
Prep Time 5 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 53 kcal
Author Shelby Kinnaird


  • 3 gold beets without tops, peeled
  • 4 leaves leaf lettuce
  • 1 oz goat cheese crumbled
  • Balsamic Vinaigrette
  • fresh chives minced
  • freshly ground pepper


  1. Bring water to a simmer in the bottom of medium saucepan fitted with a steaming rack. Place (whole) beets on steamer rack and cover. Steam until beets are cooked, but still firm, about 30 minutes. Let beets cool, then slice into ΒΌ-inch rounds.
  2. Place lettuce leaves on serving plates. Arrange beet slices and goat cheese on top of lettuce. Drizzle vinaigrette over salad or put vinaigrette in spritz bottle and lightly spray dressing over salad. Garnish with chives and season with pepper.

Recipe Notes

Nutritional information does not include the dressing. Nutritional information for the balsamic vinaigrette.