Beet and Goat Cheese Salad Recipe

By Marcus Samuelsson |

Though beets are not the most popular vegetable, they are slowly working their way up the superfood totem pole. In fact, beets are probably one of the healthiest foods out there. With no trans-fat, saturated fat and very low in calories, the advantage of eating beets is almost too good to be true. Rich in carbohydrates, beets are a great source of energy and high in vitamin C, A and contain plenty of antioxidants and minerals. The aesthetically-pleasing fruit is proven to fight cancer, cleanse your blood and liver and even protect against artery disease. All in all, we should be eating beets this spring.

However, in reality, the golden and purple vegetable may not be everyone’s particular cup of tea. This recipe we’ve provided shakes up the traditional way of roasting, boiling or even (gasp!) using canned beets. By serving the beets raw alongside complementary flavors like creamy goat cheese and a tart citrus dressing, this salad quickly becomes not just your average dinner salad. Filling and scrumptious, this dish may just transform you into a heart-healthy, beet-lover!

Prep Details

Servings: 4

Prep time: 10 mins

Cooking time: 10 mins

Total time: 20 mins



5 2''-diameter raw beets, peeled and sliced thin with a mandolin (or if you prefer a thicker texture, simply chop the beets into small, bite-size squares)

3 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1 tablespoon extra-virgin olive oil

salt and freshly ground black pepper to taste

2 leaves chopped romaine hearts

7 oz goat cheese

1 1/2 cup candied walnuts (recipe to follow)

2 green apples, peeled and cored cut into small bite-size pieces or sliced thin with a mandolin (or, if you prefer, grated thin like a matchstick)

Candied Walnuts

1 1/2 cups walnuts

1/2 cup sugar

Coarse sea salt


Photo: jendeezee


1. Peel the beets with a vegetable peeler / mandolin and toss in a small bowl with the orange juice, lemon juice and extra virgin olive oil. Season the beets to taste with salt and freshly ground black pepper.
2. Add the chopped romaine, apples, goat cheese and candied walnuts and combine well with the beets so enough dressing coats the lettuce and apples. Toss everything together and top with a light sprinkle of crumbled goat cheese.

Candied Walnuts:

1. Spread 1 1/2 cups of walnuts in a single layer on a baking sheet and bake at 350 degrees until nice and toasted (about five minutes).
2. Melt 1/2 cup of sugar in a sauce pan over medium heat and wait until it turns a nice shade of amber (about 2-3 minutes).
3. Add the toasted walnuts to the sugar mixture, take off the heat and mix the sugar with the walnuts, enough to coat.
4. Pour the walnuts on a sheet of parchment paper, sprinkle with coarse salt and let cool.