Hard-to-Beat Beet and Goat Cheese Salad

We harvested two rows of fresh beets from the garden yesterday, boiled them up, peeled them and put most in the freezer (yes, cooked beets freeze quite well!). But a nice stash of them went into a lovely cool salad for a hot summer’s day. This takes nearly zero effort. You’ll love it! And doesn’t it look scrumptious?

Those glistening cubes of ruby red, studded with white and green:)


  • 8 ounces beets, cooked and drained
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons balsamic
  • 1 teaspoon lemon juice
  • Kosher salt
  • Freshly cracked black pepper
  • 2 ounces crumbled goat cheese
  • 6 leaves mint


  1. Grate the beets in a food processor or on a box grater, or cube coarsely (my preference!). Drain away most of the excess water that comes off the beets.

  2.  In a large bowl, stir together the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Toss the beets in the dressing, and move to a serving bowl. Top with the crumbled goat cheese, and sliced mint. Serve on the side of grilled fish or vegetables.
    Thanks to Serious Eats for the inspiration!

1 thought on “Hard-to-Beat Beet and Goat Cheese Salad

  1. I use to eat a salad like this from a (shh, very corporate America) restaurant and love every bite of it; the simplicity and focus on the two major ingredients is what makes it so lovely.

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