Pickled Beet & Goat Cheese Salad

5 from 1 vote

on Jun 26, 2014, Updated Jul 27, 2020

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Today was one of “those” days. It seemed as if the work day would never end, but luckily it did. I pulled into the driveway a little after Dan. Throughout the entire drive home I kept thinking about dinner.

I had no clue what we would be eating, but I needed something comforting to offset the day. When I walked into the kitchen, I could see out the window. Dan walking the newest member of the family, Buddy Guy.

He is a very handsome Chihuahua that we adopted from the Humane Society a few weeks back. Well, needless to say, this earned brownie points with me, to see Dan and Buddy bonding, thus I started dinner.

A plate of salad with beets and goat cheese.
After a quick survey of the pantry and refrigerator, I knew that I would be making our marinara recipe and I would serve it over fettuccine. While I anticipated that this would be delicious, this is not what I was really excited about. What I truly got me going was the discovery of a jar of pickled beets in the pantry. I love pickled beets and I thought that it would make a nice accompaniment to the meal.

You may think that I am crazy to suggest pickled beets with a pasta dish. But how about if I suggest that the pickled beets are used in a salad with goat cheese? Now, I know that I have your attention.

This is a very simple and quick salad to put together. I happened to have a bag of mixed greens on hand, but you could use spinach and that would be just as good.

In addition to the pickled beets and the goat cheese, we used slivered almonds and drizzled some aged balsamic vinegar over the top of a initial dose of some Italian dressing. The balsamic vinegar added a nice contrast to the goat cheese and beets.

Give this salad a try. I think that you will be happy that you did. -Scott

A close-up of beet salad.

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Pickled Beet & Goat Cheese Salad

5 from 1 vote

This pickled beet salad recipe from Platter Talk is made with savory goat cheese.

Prep: 10

Total: 10

Yield: 4

By: Scott from Platter Talk

Ingredients

Instructions

Plate salad greens.
Top with pickled beets, goat cheese and slivered almonds.
Dress with Italian dressing.
Drizzle with balsamic vinegar.

Notes

Scott used a 12 1/2 year aged balsamic vinegar for this salad. As an accompaniment, quality and aged balsamic vinegar can elevate its complimenting food to another level, which was the case with this salad.
The crumpled goat cheese was at room temperature when served. This allowed the cheese to meld with the dressing and the greens and become a part of both as opposed to a separate entity, again bringing the taste to a higher level of excellence.
Toast the almond slivers to draw out their flavor. We skimped on this procedure with this salad but it would have been even better had we done this.

Nutrition

Calories: 86kcal, Carbohydrates: 7g, Protein: 1g, Fat: 5g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 229mg, Potassium: 149mg, Fiber: 1g, Sugar: 5g, Vitamin A: 225IU, Vitamin C: 6.3mg, Calcium: 22mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.