This beet salad with goat cheese is simple, yet so delicious. It makes a perfect appetizer or side dish for any meal and is mixed together in 10 minutes. Mixed with some onion, fresh herbs, and pumpkin seeds for crunch, this beet dish is refreshing and earthy and is a great meal prep option because you can make the beets in advance and prep everything so quickly. Top with any oil based vinaigrettes or dressing for added flavor!
For this recipe, you will need:
- Beets: these need to be boiled, but can be made in advance and stored in the refrigerator
- Red Onion
- Fresh Mint: this adds a refreshing element to the salad
- Pumpkin Seeds: you could substitute with sunflower seeds or almonds
- Goat Cheese
Tips:
- Make your beets in advance so you have them boiled and ready to enjoy
- Use any of your favorite oil based vinaigrettes on the salad
- Looking for a simple dressing? Drizzle olive oil, a squeeze of half a lemon, and flaky sea salt
How to Store:
- Store without any dressing in a mason jar or sealed airtight container for up to 2 days in the refrigerator
Other recipes to use up your beets:
Easy Beet Salad with Goat Cheese
Ingredients
- 2 cups boiled beets, diced
- 1/2 red onion, sliced
- 2 tbsp fresh mint, chopped
- 1 tbsp pumpkin seeds
- 1/4 cup goat cheese, crumbled
- olive oil drizzle
- sprinkle of salt
- 1/2 lemon
Instructions
- Bring 6 cups of water to a boil, then add in beets (keep skin and part of stem on) and boil for approximately 40 minutes or until they are soft.
- Remove beets, let cool and peel off skin, then dice.
- While beets cook, cut your onion and mint.
- In a large bowl, add in beets, red onion, mint, pumpkin seeds, and crumbled goat cheese.
- Top with your favorite dressing and enjoy! I like to drizzle on high quality olive oil, sprinkle some flaky sea salt, and a half a lemon.
Did you make this recipe?Tag @girlswhoeat!
