Beet and Goat Cheese Salad
4.9 (10 ratings)
Rate it:
- Total time
- 10 min
- Serves
- 2
- Cuisine
- American
Ingredients
- 8 oz cooked beets ((I used Melissa's steamed baby beets or you can roast them - see notes for how to roast beets))
- 3 oz goat cheese (crumbled )
- 2 Tbsp extra virgin olive oil
- ⅛ tsp sea salt (I prefer Maldon sea salt)
- 1 tsp wine vinegar (red, white, or rosé)
- 1 tsp watercress (or microgreens to garnish)
Steps
- 1
Dice the beets into small pieces. Arrange on two salad plates.
- 2
Drizzle with the extra virgin olive oil.
- 3
Sprinkle with sea salt.
- 4
Add the vinegar as desired.
- 5
Toss gently, then plate carefully onto two salad plates, keeping the dressing at the bottom of the bowl (unless you're serving in bowls for a weekday lunch and pretty plating is unnecessary).
- 6
If serving for company, or a special occasion, wipe the edges of the plate, then arrange the goat cheese crumbles on the beet cubes.
- 7
Lastly, add the micro-greens. Pass the reserved dressing in a little jug after you've served the salad.
Source: christinascucina.com·Own this recipe or photo? Request removal