Simple Salad Recipe: Beet Salad with Goat Cheese and Parsley


Is it too much that I want to yell, “Beets are the best!” to anyone who will listen? This amazing root vegetable is completely versatile (and completely delicious and nutritious).

This super simple salad recipe perfectly combines the robust flavour of fresh beets lightly roasted in olive oil, with the mild bitterness of parsley and the tangy delight of goat cheese. The result? An absolute comfort food that packs a serious nutrient punch!

To me it is an ideal solution for a light meal, a side dish or even an added layer to another green salad.

Nutrient Snapshot about Beets
– Beets are in a unique group of antioxidants, known as betacyanins which give them that strong rich colour. Betacyanins are also the source of all beets medicinal benefits, as they support the liver, improve circulation and purify the blood.

– But it’s not just the red part that steals this nutritionist’s heart. The greens of a beet are rich in bone and blood-healthy vitamin K and betacarotene, which is great for the skin and eyes. Plus, they are slightly bitter, which makes for a great digestive aid.

– Beets come in other colours too! Gold beets contain immune-boosting betaxanthin, particularly vulgaxanthin, which are the main antioxidant pigments in this variety of beet and taste soft and buttery just like their red counterpart.

Beet Salad with Goat Cheese and Parsley
Makes approx 4 side salad servings or 2 main course servings.
Time: About an hour

Ingredients
2 pounds beets (about 3-4 large beets)
1/2 cup chopped parsley
1/2 cup goat cheese

Preheat oven to 400 degrees. Trim beets and wash them thoroughly. Then dry slightly but while still wet wrap individually in tin foil. Put in oven for around 45 minutes.

When beets are done, let cool slightly and then peel and chop. You can let them return to room temperature or put them in the fridge to speed things up. Mix with crumbled goat cheese, and chopped parsley. Any dressing will do, but a simple EVOO and balsamic vinegar is best.

Bonus Cooking Tip:

You can eat beets fresh by grating it in a salad or add the greens to a soup or salad for a real nutrient boost!

Beet Salad with Goat Cheese and Parsley
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 Side Salad Servings
Ingredients
  • 2 pounds beets (about 3-4 large beets)
  • ½ cup chopped parsley
  • ½ cup goat cheese
Instructions
  1. Preheat oven to 400 degrees. Trim beets and wash them thoroughly. Then dry slightly but while still wet wrap individually in tin foil. Put in oven for around 45 minutes.
  2. When beets are done, let cool slightly and then peel and chop. You can let them return to room temperature or put them in the fridge to speed things up. Mix with crumbled goat cheese, and chopped parsley. Any dressing will do, but a simple EVOO and balsamic vinegar is best.

About Me


Hi, I’m Tracy! I create food solutions to feed your life goals. I’m a Nutritionist, chocoholic + superhero fan. Mom to three, wife to one, crazy about all four, and food! When you work with me you’ll learn to savour life and nourish all that it has to offer.

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