Pickled Beet & Goat Cheese Salad

5 from 1 vote

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A plate of beet salad with goat cheese.

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.

Other delicious salads

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 minutes
Total: 10 minutes
Yield: 4


  • 2 cups mixed greens
  • 1 cup pickled beets, coarse dice
  • 2 tbsp slivered almonds
  • 4 tbsp Italian dressing
  • 2 tbsp Balsamic vinegar, aged


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


  • 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. 


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.

Additional Info

Course: Salad
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. If nothing else you photo sold me. Congrats on a new ‘baby’ in your family. Too sweet and very kind. I think we all know what kind of a day you had and also having zero idea what to have for dinner. You certainly came thru however!

  2. WE love this salad! Beets is our favorite! WE too have a jar of pickled beets in the fridge. WE enjoy eating them alone, but you got me thinking about adding them to our salads instead. Thanks!! Have a great weekend!

  3. I LOVE everything about this salad! Thanks so much for making me your featured foodie! I am honored!

    1. Thanks, Brandi; this would taste great with all of those southern dishes you’re cookin’ up!

  4. You guys rock. What a great post and the recipe sounds incredible and the photo is amazing.

  5. Your salad looks amazing! I love goat cheese with beet. I will definitely give it a try!

  6. So simple, yet so elegant! Great salad to make for rushed weeknight dinners but I can also imagine what a beautiful presentation it would make for company. Well done!

    1. Thanks, Linda. And yes, you hit the major highlights of this dish, not the least of which is how wonderful it tastes!