Gluten-free

Beet Salad with Goat Cheese

Recipe Snapshot

Servings

6

Total Time

50 min

Course

salad

Ingredients

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 Kosher salt, bring to a rapid boil, then cook until fork tender.

Boil the beets

1

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. Place in a serving bowl.

Peel the beets

2

Drizzle with high quality extra virgin olive oil, then add toasted pine nuts, chopped dill, goat cheese, lemon zest, and 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!

Finish, then serve

3

Meet Author

Ari

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