Go Back
The Boat Shed Kitchen

Beetroot Salad with Goat Cheese

This beetroot salad with goat cheese is a vibrant and refreshing dish that balances earthy beets with creamy goat cheese, crunchy pine nuts, and a zesty honey-lemon dressing. It’s light, colorful, and perfect as a starter, side dish, or even a light lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Calories: 240
Ingredients Method Notes

Ingredients
  

Salad Dressing
  • ¼ cup olive oil
  • 3 tablespoons lemon juice freshly squeezed
  • 1 tablespoon mustard
  • 2 tablespoons honey
  • ⅛ teaspoon salt
  • ⅛ teaspoon coarsely ground black pepper
Beet Salad
  • 6 oz baby spinach fresh
  • 2 beets cooked, diced
  • ⅓ cup pine nuts toasted
  • ⅓ cup goat cheese crumbled

Method
 

  1. Add dressing ingredients to a medium size bowl. Whisk to combine.
  2. Add baby spinach and diced cooked beets to a large bowl.
  3. Add the salad dressing and toss to combine.
  4. Top with toasted pine nuts and crumbled goat cheese.
  5. Season with extra black pepper if desired.
  6. See full steps with tips & photos → https://theboatshedcafe.com/beetroot-salad-with-goat-cheese/

Notes

  • Use roasted beets for a deeper flavor.
  • Swap pine nuts with walnuts or pecans if preferred.
  • For extra freshness, add orange segments or sliced apples.