Beet recipe: Beet and Goat Cheese Salad

For years I have been trying to grow beets in my garden with little success. They are a cool weather crop so I will be once again trying to put in some seeds to see what I can manage to grow. For now, my beets will have to come from the grocery store but I can usually find them US grown which I prefer. Beets are really high in antioxidants and this recipe comes from a cookbook that I just reviewed called The Tastes of Ayurveda (my review). If you aren’t familiar with Ayurveda, basically each person has certain aspects of your inner being  that can sometimes be out of sync. Certain foods help keep them in balance. Check out the book for more info if you are interested! This beet recipe is very simple and you can make the dressing ahead of time. You can also cook the beet cubes ahead of time as well and chill. Then if you have company you just toss it all together at the last minute. The beet recipe originally did not have arugula but I had some and thought it would be a good way to serve it. Overall, this was very tasty and extremely healthy beet recipe! Now, if I could just figure out how to grow the darn things myself!

A couple of notes:  This makes a lot of dressing, you can probably cut it in half depending on your preferences. Also, the cookbook says serves 4 but I would say that would be a main dish serving. Serves 6 easily as a salad side course.

Posts feature partner companies & may be sponsored. Post contains affiliate links & I will be compensated if you make a purchase after clicking on links. As an Amazon Associate I earn from qualifying purchases.

beet recipe: beet and goat cheese salad

Beet Recipe:  Beet and Goat Cheese Salad


Beet recipe: Beet and Goat Cheese Salad

beet recipe: beet and arugula salad

✯Don’t want to miss the next post?✯

Follow Turning the Clock Back on Facebook | Twitter | Pinterest

Or join the private Facebook group for simple tips on going green!


  • 4 cups (1 pound) cooked and cubed beets
  • 3/4 cups crumbled soft goat cheese
  • 2 TBSP apple cider vinegar
  • 2 TBSP lime juice
  • 1 TBSP Dijon mustard
  • 1/2 cup walnut oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups arugula


  1. In a small bowl, combine the apple cider vinegar, lime juice, mustard, walnut oil, salt and pepper. Whisk until well blended
  2. Assemble the salad: Place arugula on a salad plate. Top with cooked beets, sprinkle with goat cheese and drizzle with dressing.


Disclaimer:  In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received one copy of this cookbook  in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone. Some of the links in this post may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.

7 thoughts on “Beet recipe: Beet and Goat Cheese Salad”

  1. Yum! Just when I was thinking that I didn’t have any good ideas for dinner, you gave me something to crave! Can’t wait to make this one!

  2. First of all, your photos are GORGEOUS. Secondly, thank you so much for sharing the recipe! I am one of the few people I know that actually enjoys beets and the combination sounds delicious!

  3. I absolutely looove beets. I love them on salads but I wouldn’t have paired them with goat cheese. Thanks for the inspiration. Keep us posted on your beet planting success because I want them in my future garden! Came over from the kingscourt4 and I love your blog!


Leave a Comment

Skip to Recipe