Light beetroot salad with goat cheese and pine nuts

Country kitchen

Beetroot salad with goat cheese and pine nuts is a delicious, simple, and at the same time unusual salad that turns out amazing both in appearance and taste.

It's best to prepare the beets in advance: you can boil them or roast them with herbs, spices, or whatever you prefer. Pine nuts paired with goat cheese produce a stunning result. This salad pairs perfectly with mixed greens—arugula, spinach, various types of kale, etc.

For dressing, it is best to use lemon juice and oil to taste - olive, garlic, or simple sunflower oil.

You can serve this salad even on a festive table or just for lunch/dinner.

Ingredients:

beetroot – 1 pc.;
goat cheese – 80 g;
pine nuts – 2 tbsp;
salad mix – 30 g;
garlic oil – 1 tbsp;
lemon juice – 1 tsp;
salt, pepper – to taste.

How to Make Beetroot Salad with Goat Cheese and Pine Nuts

Prepare all the necessary ingredients according to the list. Choose any salad mix, rinse and dry. Arrange the salad on a plate.

Boil or bake the beets the day before until tender—2-3 hours, whichever is more convenient. Peel the beets.

Cut the beets into medium-sized pieces and place on top of the salad.

cut the beets and place them on the salad

Next, prepare the goat cheese: cut or break it into small pieces by hand and place between the beet pieces.

Sprinkle the salad with pine nuts.

Next, sprinkle all the ingredients with a little lemon juice, add oil, salt, and pepper, and perhaps some dried herbs. Serve the finished salad immediately.

Bon appetit!