This beetroot salad with goats cheese is an easy salad perfect for lunch or as a side dish. You can make this vegetarian beet salad in less than 10 minutes.
The dressing, or actually the vinaigrette, is made with olive oil, vinegar, honey, and thyme. If you prefer a slightly spicier dressing over your salad, check out my recipe for honey mustard dressing.
Beetroot - pre-cooked red beets make this salad extra simple to make. You can also cook beets yourself, but let them cool completely before making the salad.
Goat cheese - soft goat cheese has a mild creamy flavor that goes perfectly with the sweet beetroot!
Watercress - red beets are quite sweet therefore I always add a lettuce variety with a slightly stronger flavor like watercress, arugula or spinach.
Thyme - fresh thyme is best, but should you only have dried thyme; you can absolutely use that. Just remember that dried herbs are a lot stronger in flavor, so you will need to use less of them.
Honey - honey and thyme go perfectly together and give the salad a summery feel.
Olive oil - for a salad, it is best to use extra virgin olive oil. This oil has an extra flavor and is perfect for salads like this one.
You can find the complete ingredient list and instructions on the recipe card below!
How to make this beetroot salad with goats cheese
Cut the beets into about 1 cm cubes and wash the lettuce.
In a bowl, mix the dressing ingredients, season with some salt and pepper, and divide the lettuce among the plates.
Divide the diced beet and dressing among the lettuce and pour some dressing over it.
A bowl to make the dressing in.
Colander to wash the lettuce.
Beet salad can be stored in the refrigerator for about two days. I do recommend pouring the vinaigrette over it only just before serving.
The honey thyme vinaigrette will keep a little longer in a sealed jar. In the refrigerator, the dressing will keep for about a week.
More salad recipes you will love!
Beetroot salad with goats cheese
- 250 grams red beets precooked
- 85 grams corn salad
- 50 grams soft goat cheese
For the honey mustard vinaigrette
- 2 tablespoons olive oil
- ½ tablespoon balsamic vinegar
- ½ tablespoon honey
- ½ teaspoon dried thyme
- pepper and salt
- Cut the beets into about 1-inch cubes.
- Wash the lettuce and mix the balsamic vinegar, thyme, honey, and olive oil in a bowl. Season the dressing with a little salt and pepper.
- Divide the corn salad among plates and top with the diced beets, crumbled goat cheese, and dressing.