• 1 tbl sherry vinegar
  • 1 tbl red wine vinegar
  • 1/4 cup olive oil
  • 1/2 a lemon zested
  • 1 tsp sugar
  • 5 cooked beets chopped into bite size pieces
  • 1 red onion sliced thinly
  • handful of chopped fresh basil
  • handful of fresh chopped parsley
  • crumbled goat cheese

i love beets. i really really do (see here, here and here). whenever i see them on a menu, no matter what they are in, i order them. whenever i see them at the store, i buy them. i really just can’t get enough of them.

my favorite beet, the yellow. why you might ask? as much as i love red beets i find they really look like a bloody mess (sorry to be so graphic). they turn everything red. everything, including your hands. if i am making a salad that included cheese such as a soft goat cheese, i like it to hold it’s color. yellow beets really don’t bleed as much as red.

for this recipe i prefer to steam my beets. steaming is very easy and it takes less time. i like to peel the beets and chop them. i stick them in a pot with a steamer attached (see picture below) with fresh garlic (about 3 cloves) and basil. turn the heat up to a boil and then simmer for about 20 minutes or until you can pierce the beets easily with a fork.

beet salad with crumbled goat cheese

  1. cook you beets (steam as i mentioned above or roast). discard garlic and basil, add to a bowl.
  2. for the dressing, combine vinegars, olive oil, lemon zest and sugar. whisk. add to bowl of beets.
  3. to the bowl add sliced onions, fresh basil and parsley and crumble over goat cheese. give it a toss and let marinate for about an hour.
  4. this is a great light salad. one of my favorites. great for bbq’s this weekend as well as for lunches during the week or even dinner.

note: i like to pour the dressing over the beets when they are warm (not hot). i find the beets really soak up the dressing.


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