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    Home » Recipes » Salads

    Salad with Beets and Goat Cheese

    Published: Oct 29, 2023 · Modified: Oct 13, 2024 by Cinde LittleThis post may contain affiliate links2 Comments

    Jump to Recipe Print Recipe

    Gluten free cooks who lean into whole foods collect seasonal recipes to build variety into their meal rotation. Add this fall Salad with Beets and Goat Cheese to your list and enjoy the most under appreciated root vegetable, beets or beetroot. Roasted beets with creamy goat cheese and crunchy nuts is a fall salad worth repeating year after year.

    A plate of Salad with Beets, Goat Cheese and Pine Nuts. this gluten free recipe

    This salad goes well with almost any dinner like gluten free breaded chicken, my Italian pesto meat loaf, or simply roast chicken with roasted root vegetables on the side. I try to roast the beets along with other vegetables to make the most of my oven time.

    Jump to:
    • Ingredients
    • Instructions: How To Roast Beets
    • Substitutions & Variations
    • Homemade Vinaigrette Dressing
    • Storage
    • Best Tools for Homemade Salads
    • Salad with Beets and Goat Cheese
    • More Recipes with Beets

    Ingredients

    Beets are the star in this fall salad. Although they are available all winter fall is when I think of beet recipes.

    • Beets - Yes, peeling beets is going to make your cutting board and your hands red. It doesn't last and it's worth it.
    • Soft salad greens - Avoid bitter winter greens for this salad.
    • Goat cheese & pine nuts - A delicious combination and an opportunity to try some variations , toasted (or pumpkin seeds)
    • Shallot, balsamic vinegar & olive oil - A simple salad dressing that lets the ingredients shine.

    See recipe card for exact amounts.

    Instructions: How To Roast Beets

    To roast beets I follow the same instructions for my recipe for Roasted Root Vegetables. It can take an hour to roast a whole tray of vegetables so I always recommend roasting twice as many as you think you need to enjoy in other ways for the week ahead.

    • Wear an apron or use rubber gloves if you're concerned about getting beet juice on your hands or clothes. Don't wear white for this task.
    • To avoid the beet colour taking over a whole baking sheet of roasted vegetables wrap several whole beets in foil and roast them beside the other vegetables.
    • Once they're cooked, cool until they can be handled. Peel the skin off using a knife and your fingers.

    Substitutions & Variations

    Goat cheese - Try blue cheese, camembert, brie or your favourite soft cheese.

    Pine nuts - These are expensive but a nice treat. Pumpkin seeds are my favouirte substitute but walnuts are excellent too.

    Shallots - I seldom buy shallots and substitute what onions I have on hand. White and red onions are more mild than yellow cooking onions so they are my first choice to substitute for shallots.

    Homemade Vinaigrette Dressing

    Gluten free cooks read labels. Once you see what is in store bought salad dressing you might just shift to homemade dressings. I can make a simple vinaigrette dressing in less than two minutes from the selection of oils and vinegars in my pantry.

    Every salad dressing recipe can be double or tripled and kept in your fridge for weeks. The Shallot Vinaigrette in this recipe is enough for the salad with a little leftover to put in a container for my lunch the next day.

    Storage

    Roasted beets can be stored in an airtight container and kept in the fridge for about a week. Toss them in salads or heat and serve, with steamed beet greens if you had some to cut off the top.

    Best Tools for Homemade Salads

    Every cook needs some basic tools for salad making. Here are some to consider:

    • An awesome knife, I love my 10-inch Chef’s knife.
    • A sturdy extra large cutting board.
    • An immersion blender to fully emulsify oil and vinegar in some recipes. A whisk to make a quick dressing in a small bowl like I do with this recipe.
    • Both salad dressing bottles and 1-cup Mason jars for storing homemade salad dressing.
    • A gorgeous wooden salad bowl or a simple white or clear glass platter will be used over and over year round.
    A plate of Salad with Beets, Goat Cheese and Pine Nuts.

    Salad with Beets and Goat Cheese

    Gluten free eaters need more plants in their diet for a healthy gut. Add this fall Salad with Beets and Goat Cheese to your menu and enjoy year after year.
    5 from 2 votes
    Print Pin Rate
    Course: Salad
    Cuisine: Canadian
    Keyword: Salad with Beets, Goat Cheese and Pine Nuts
    Prep Time: 15 minutes minutes
    Roasting Beets: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 4 people
    Calories: 108kcal
    Author: Cinde Little

    Ingredients

    BEET SALAD

    • 4 small beets*
    • 4 cups greens (any soft lettuce combination)
    • ½ cup goat cheese
    • 2 tablespoon pine nuts , toasted (or pumpkin seeds)

    SHALLOT VINAIGRETTE

    • 1 small shallot, minced
    • 1½ tablespoon balsamic vinegar
    • ¼ cup olive oil
    • ½ teaspoon sugar
    • salt and pepper to taste

    GARNISH

    • cilantro or mint leaves
    Prevent your screen from going dark

    Instructions

    ROAST BEETS

    • Preheat oven to 400°F.
    • Wrap beets in a foil package and bake until tender, about 1 hour. Cool slightly, peel and cut into chunks. Set aside.

    SHALLOT VINAIGRETTE

    • Whisk all ingredients in a small jar. Can be made in advance.

    ASSEMBLE SALAD

    • In a large salad bowl toss lettuce using only as much vinaigrette as needed. Transfer to 4 plates.
    • Scatter beets and small bits of the goat cheese over the greens.
    • Sprinkle with pine nuts.
    • Garnish with cilantro or mint leaves if desired.

    Notes

    *Substitute canned beets for an easy version of this salad. Do try roasted beets in the fall, you won't be disappointed.

    Nutrition

    Serving: 152g | Calories: 108kcal | Carbohydrates: 11.9g | Protein: 2.47g | Fat: 6.06g | Saturated Fat: 0.814g | Polyunsaturated Fat: 0.685g | Monounsaturated Fat: 4.335g | Cholesterol: 5mg | Sodium: 268mg | Potassium: 57mg | Fiber: 3.9g | Sugar: 7.52g | Vitamin A: 2574IU | Vitamin C: 42.7mg | Calcium: 61mg | Iron: 1.82mg
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    More Recipes with Beets

    When beets are in season I always try something new but also repeat my favourites.

    • This Greek Beet Yogurt Salad with Walnuts inspires me to make souvlaki and all my favourite Greek dishes. Many of those recipes are in my Dinner Club menu for Greek Night.
    • My Harvest Jewelled Salad is stunning when I find golden and candy cane beets but it is still worth the effort when I have regular red beets.

    More Salads

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    Comments

      5 from 2 votes

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      Recipe Rating




    1. Cinde Little

      October 04, 2024 at 8:15 pm

      5 stars
      Such a nice fall salad. An easy recipe (except for the beets - haha). I substituted toasted pumpkin seeds for the pine nuts and it was delicious.

      Reply
    2. Steshni Corea

      May 04, 2024 at 6:28 pm

      5 stars
      awesome dish!!

      Reply

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