Beetroot salad with goats cheese

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.

I believe that you can never have enough salad recipes. Especially in the summer during BBQ season, I often make a salad for dinner.

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.

Ingredients

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.

Balsamic vinegar - the slightly sweet taste of balsamic vinegar goes perfectly with the beets. This vinegar is also the base of my balsamic reduction recipe that you can also use for this salad.

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.

Equipment

A bowl to make the dressing in.
Colander to wash the lettuce.

Storage

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.

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