Light and refreshing, with the ability to keep you full, this easy Beet Salad with Goat Cheese is a perfect side dish for any meal. Boil the beets until tender (peel them after to make your life easier!), then cut into bite-size pieces. Here’s where the magic happens.
Combine earthy sweet beets with crunchy toasted pine nuts and tangy, creamy goat cheese. It’s not only beautiful (look at that ruby red color!), but so delicious! This beet salad recipe is absolutely bursting with flavor, and my mouth is watering just thinking about it. My favorite way to serve this is alongside a Middle Eastern meal, perhaps our Crispy Roasted Chicken Thighs with Za’atar or Ground Beef Kebab Skewers.
For more delicious and easy beet recipes, try our Roasted Beet Salad with Greek Yogurt, Roasted Golden Beets with Horseradish Sauce, or my Winter Citrus & Beet Salad. Or check out more of our easy side dish recipes. There’s a little something for everyone!
What You’ll Need
There’s just 7 ingredients (do salt and olive oil even count?!) — can’t beat that!
- Red beets, washed and trimmed. Most of the beets available are quite large, so I recommend quartering them (leave the skin on and peel them after!) to shorten the cook time.
- Kosher salt: This is added to the water as the beets cook to help season them.
- Extra virgin olive oil: Use a high-quality extra virgin olive oil for a robust, nutty flavor.
- Pine nuts: Toasted, these add a warmth and crunch that I just love!
- Fresh dill: And lots of it! You can use mint instead.
- Goat cheese: Creamy, tangy, and perfect with the earthy flavor of the beets.
- Lemon zest: This brightens up the entire beet salad without adding acidity.
How To Make Beet Salad with Goat Cheese
- Boil ’em Up: Add quartered beets and Kosher salt to a large pot with water, ensuring that the beets are fully submerged, then cook for 40 minutes, or until tender when pierced with a fork. Drain and let cool slightly.
- Peel & Cube: Once cool enough to handle, peel the beets (gloves recommended!). Dice them into small, bite-sized cubes.
- Add Remaining Ingredients: Place beets in a large bowl. Drizzle with a nice extra virgin olive oil, lots of goat cheese, toasted pine nuts, and fresh dill. Gently toss to coat, then taste and adjust seasoning.
- Drizzle & Serve: Drizzle with additional olive oil if desired, and serve immediately. You can garnish with additional cheese, nuts, or fresh herbs. I like to sprinkle it with a bit of flaky sea salt too. Feel free to add black pepper!
Ari’s Best Tips!
- While you can peel the beets before cooking, they stain materials (hands, cutting boards, clothes, etc.) less if you peel them after cooking.
- To prevent staining, wear gloves when peeling the beets.
- You can use a variety of colored beets for a visually stunning salad.
- To toast the pine nuts: Place them in a dry skillet over medium heat, tossing occasionally, until light golden brown (about 3 minutes). Alternatively, you can spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
Make-Ahead & Storage
- To make-ahead: The cooked beets can be stored in the refrigerator for up to 5 days. Assemble the salad just before serving.
- Leftovers and storage: Leftover beet salad with goat cheese can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, and you may want to add additional fresh herbs or cheese. Keep in mind that the colors may bleed slightly over time, but the flavors will still be delicious. You can also let it sit out for 10-15 minutes to come to room temperature if you don’t want to eat it cold.
This salad is not recommended for freezing, as the texture of the beets can become mushy when thawed.
Serving Suggestions
- This salad makes a beautiful appetizer or light lunch.
- Serve it alongside grilled chicken, fish, or tofu for a complete meal.
- Spoon it over a bed of mixed greens, fresh baby spinach, or arugula for a heartier option.
This beet salad with chèvre also makes a beautiful addition to any holiday or dinner party table.
Easy Substitutions
- Swap the goat cheese for feta cheese or ricotta salata.
- Nuts: Walnuts, pecans, almonds, sunflower seeds, or pumpkin seeds can be substituted for pint nuts.
- Use balsamic vinegar or a homemade vinaigrette instead of the olive oil drizzle. Or serve with a drizzle of honey!
- If you don’t have fresh dill, try another fresh herb like mint or chives.
- To roast beets instead: Wrap the beets individually in foil and roast in an oven at 400°F for 45-60 minutes, or until tender. Let cool before peeling and dicing. Alternatively, you can follow this method for roasted beets here in a large baking dish.
The perfect beet side dish! Don’t let the quantities listed below trip you up — add goat cheese to your heart’s content, and the same is true for fresh dill and pine nuts. This is about flavor, texture, and sparking joy.
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Beet Salad with Goat Cheese & Pine Nuts
Video
Equipment
Ingredients
- 4-5 medium red beets, though any variety of beets will work, about 5 cups
- 1 tsp Kosher salt
- ½ cup pine nuts, toasted
- High quality extra virgin olive oil
- 3 Tbsp fresh dill, chopped
- 2-4 ounces goat cheese
- 2 tsp fresh lemon zest, about 1 medium lemon
- Flaky sea salt
Instructions
- Boil the beets. If using small beets, leave them whole. Otherwise, halve or quarter the beets so they’re roughly 2-inch pieces. Place in a saucepan and cover with water. Add 1 tsp Kosher salt, bring to a rapid boil, then cook until fork tender, about 40 minutes.
- Peel the beets. Drain the beets. Use paper towels or a kitchen towel (not white!) to rub away the beet skins, then discard. Cut the beets into small bite size cubes, about ½-inch in size. Place in a serving bowl.
- Finish, then serve. Drizzle with 2 Tbsp high quality extra virgin olive oil, then add ½ cup toasted pine nuts, 3 Tbsp chopped dill, 2 oz goat cheese, 2 tsp lemon zest, and 1 tsp flaky sea salt. Gently toss to combine, then taste and adjust seasoning as needed. Garnish with additional fresh dill and as much goat cheese as you like. Serve warm, at room temperature, or enjoy cold!
Notes
- We recommend that you wear kitchen gloves to avoid staining your hands, as well as to cut the beets on a dark colored cutting board.
- If wanted, drizzle the salad with tahini. Enjoy alongside any Middle Eastern menu!
- To make-ahead: The cooked beets can be stored in the refrigerator for up to 5 days. Assemble the salad just before serving.
- Leftovers and storage: Leftover beet salad with goat cheese can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, and you may want to add additional fresh herbs or cheese. Keep in mind that the colors may bleed slightly over time, but the flavors will still be delicious. You can also let it sit out for 10-15 minutes to come to room temperature if you don’t want to eat it cold.
- This salad is not recommended for freezing, as the beets may become mushy when thawed.
Let us know your thoughts!