This post is sponsored by Montchevre but the content and opinions expressed here are my own.
This colorful beet salad is one of my favorite, healthy dishes to serve up as an appetizer or side dish for lunch or dinner. This recipe isn’t your average beet salad recipe. Instead, this cold beet salad with goat cheese is crunchy, yet tender and packed with great flavor.
Beet Salad Recipe
I was inspired to create this beet salad recipe after I tried an identical version at my local Whole Foods Market. I tried the beet salad from there earlier this summer and fell in love. I’ve been making the salad at home ever since.
To create this colorful fresh beet salad recipe, I used golden beets, fennel, red onion, celery, and Montchevre goat cheese. If you’ve never tried Montchevre’s goat cheese, I highly recommend you do.
Their delicious goat cheese is made using French cheese-making traditions and is sourced from local, independent family farms. And while cheese may normally seem like a treat to indulge in, Montchevre’s goat cheese actually comes with health benefits like high protein, calcium, and vitamin D content.
Honestly, before I even knew about these nutritional perks, I was impressed by the cheese’s incredibly creamy, rich texture. After one bite, I could tell Montchevre’s goat cheese was the good stuff. It’s the perfect way to make your healthy foods taste incredible, like it does here in this beet salad.
Beet Salad Dressing
Most of the ingredients, other than the beets and goat cheese, have great crunch in this recipe, which I think is unique for most beet salad recipes. I love the texture of the celery, fennel, and red onion, plus they add awesome flavor to this dish.
To dress this salad, I just used a simple mix of olive oil, white wine vinegar, salt and pepper. The beet salad dressing in this recipe is very much done by taste. I usually just drizzle some olive oil all over the ingredients, then add a splash of white wine vinegar. After I taste test, I add more or less of each accordingly.
How to Cook Beets
If you’ve never cooked beets before, then you have a few options to consider. You can boil beets, steam beets, or roast beets like many popular roasted beet salad recipes do. I find boiling beets one of the easiest and healthiest ways to cook them.
Boiling these golden beets takes about 30 minutes (more or less, depending on how big your beets are), and the skin peels right off when you take the beets out of the water.
After that, the beets are cut up into wedges and tossed with the rest of the ingredients to create this delicious beet salad recipe.
Other Ways to Use Goat Cheese
As I mentioned, I’m sort of obsessed with Montchevre’s goat cheese. I just love goat cheese and tend to use it a lot in my recipes. You may only think of goat cheese for cheese boards or crostinis, but goat cheese can be used in so many more ways.
Montchevre offers their goat cheese logs in a ton of flavors, including cranberry, blueberry, honey, pumpkin, jalapeno, and lemon just to name a handful. For this beet salad recipe, I used the brand’s lemon flavor, which adds a little tang but is still subtle enough to please a variety of taste buds.
I’ve used their other flavored goat cheeses to create dishes like these:
I used the recipe for this lemon cream sauce pasta but swapped out the arugula and subbed in cooked shrimp. The goat cheese lends creaminess and thickness to the sauce here.
Apple Chevre Flatbread
Goat cheese can be used on flatbread instead of typical cheeses like mozzarella. You’ll get greater flavor and the goat cheese pairs really well with the sweet apples and honey. Find the recipe here.
Cheese-Stuffed Dates with Prosciutto
Goat cheese makes the perfect filling for these sweet and salty prosciutto-wrapped dates. Find the recipe here.
Make a crowd-pleasing appetizer by creating this delectable French onion tart. Crumbled goat cheese and caramelized onions on puff pastry make this dish absolutely irresistible.
If you want to add instant creaminess to your eggs, look no further than goat cheese. I love adding goat cheese inside egg recipes like this French omelette.
If you’re interested in trying out Montchevre goat cheese for yourself, check the store locator on their website to see where their products are sold near you.
- 2 golden beets
- 1/4 fennel bulb, thinly sliced
- 1/2 celery stalk, thinly sliced
- 1/4 red onion, thinly sliced
- 1 oz. lemon goat cheese, or plain goat cheese or any other flavor goat cheese you enjoy
- fresh parsley to garnish
- olive oil, to drizzle over salad
- splash of white wine vinegar
- salt, to taste
- pepper, to taste
- Wash and dry your beets. Trim the stems off the beets. Put the beets in a pot of water with a pinch of salt. Bring the water to a boil over high heat. Once the water is boiling, reduce the heat so that the water is simmering. Cook the beets for about 30 minutes, until they're fork-tender.
- Cool the beets, then peel the skin off. Cut the beets into small wedges and add to a bowl.
- To the beets, add the sliced fennel, celery, and onion. Toss everything to combine.
- Drizzle olive oil all over the salad then add a splash (1/2 a tablespoon or so) of white wine vinegar to the salad. Add a pinch of salt and pepper; give everything a toss again. Taste test for seasoning.
- Garnish the salad with fresh parsley and pieces of goat cheese.
Nutrition Information:Yield: 2 Serving Size: 2 Servings
Amount Per Serving: Calories: 175