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. I’m looking to make this salad for Christmas (red and green) when my daughter and her husband come this year. Your recipe doesn’t indicate how much goat cheese to use–is it just to taste, or should I use a specific amount? It looks really easy to make and yummy!

    1. Hi Sue. You’ll want to use between 2 and 4 oz of goat cheese for this salad, depending on the number of servings you’re making. As a hint, make sure the goat cheese is chilled before cutting it up (or crumbling it.) It’s easier to handle that way.

  2. 5 stars
    I was just thinking about pickling beets- I’m dead serious! What a coincidence! I think these sound fantastic- I’ll have to try your recipe!

  3. I already know that I love goat cheese! I recently learned that I enjoy beets in my salad! This looks like a great salad for me!

  4. Your goat cheese salad looks way better than the one I made (and never posted) on my site! LOL! I think the goat cheese adds such a great tang!

  5. I am definitely going to have to try this salad. I have been eating more beets lately since they are so good for you and adding them to this salad with the addition of goat cheese and almonds sound like the perfect thing on the daily menu. Yum.

  6. we had to eat canned beets growing up. Is that considered pickled? I have only roasted beets in my adult years.

  7. We’ve made something similar and absolutely love it. The whole family loves beets! I haven’t pickled my own yet, but planning to try it soon!

  8. Thank you for sharing your wonderful blog post at #theWeekend Social! We enjoyed it! I look forward to seeing you next week at The McCallum’s Shamrock Patch Blog!
    Have a great day!
    Heidy L. McCallum