Beet Salad with Goat Cheese & Pine Nuts
My Beet Salad with Goat Cheese and Pine Nuts has just 7 ingredients and is the perfect side dish or salad for any Middle Eastern meal. I love the combination of tender beets, creamy, tangy goat cheese, crunchy toasted pine nuts, and fresh dill. All it needs is a drizzle of a nice extra virgin olive oil to bring it together. Easy elegance!
Servings: 6 servings
Calories: 204kcal
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.
Nutrition
Calories: 204kcal | Carbohydrates: 12g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 529mg | Potassium: 442mg | Fiber: 4g | Sugar: 8g | Vitamin A: 203IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 2mg
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