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Salad with Beets, Goat Cheese and Pine Nuts

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Salad with Beets, Goat Cheese and Pine Nuts features that under appreciated root vegetable, beets. The combination of roasted beets and creamy goat cheese makes a delicious autumn salad and the toasted pine nuts add a pleasing crunch. Beets come in a variety of colours so if you are buying yours at the market try any combination for a gorgeous presentation.

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Roasting Vegetables for Salad with Beets

I picked all the beets from my garden last weekend and roasted a few packages of them. I like to do this so I can enjoy them in my lunch or in another salad during the week.

KITCHEN TIP – Prepare the packages with similar sized beets since the larger ones will take longer to cook.

Handling beets can stain your hands red and ruin your clothes. To prevent this you can wear an apron and use rubber gloves. Or just wish you had like I most often do. Once baked let the beets cool a bit so you can easily peel the skin off using your fingers or a knife. I put them into an airtight container and store them in the fridge for about a week and use them in salads.

Shallot Vinaigrette for Salad with Beets

As a young cook I created the habit of making my own salad dressing and I still do that. I didn’t care for the additives and artificial flavours in store bought dressings. I can make a simple vinaigrette dressing in less than two minutes from the selection of oils and vinegars in my pantry. This Shallot Vinaigrette is just enough for the salad with a little leftover to put in a container for my lunch. Double the recipe if you want some extra.

Get The Tools

You don’t need a lot of tools for salad making but you need some basics. My list includes:

Let me know if you tried this Salad with Beets, Goat Cheese and Pine Nuts and how you adjusted it.

More Beet Recipes

Roasted Root Vegetables

A serving dish of naturally gluten free roasted root vegetables.
Roasted Root Vegetables -photo credit Jim Little

Beet Yogurt Salad with Walnuts

Salad with Beets, Goat Cheese and Pine Nuts
Salad with Beets, Goat Cheese and Pine Nuts -photo credit Jim Little


3-4 small beets
4 cups greens (any soft lettuce combination)
1/2 cup goat cheese
2 Tbsp toasted pine nuts
1 small shallot, minced
1½ Tbsp balsamic vinegar
¼ cup extra virgin olive oil
½ tsp sugar
salt and pepper to taste
GARNISH - cilantro or mint leaves


ROAST BEETS - Wrap beets in a foil package. Bake in a 400°F oven until tender, about an hour. Allow to cool slightly, peel and cut into chunks. Set aside.
SHALLOT VINAIGRETTE - Whisk all ingredients in a small bowl or jar.
Toss lettuce using as much vinaigrette as needed. Transfer to 4 plates.
Scatter beets and small bits of the goat cheese over the greens. Sprinkle with pine nuts.
Garnish with cilantro or mint leaves if desired.


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