Chopped Beet and Goat Cheese Salad

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Chopped Beet and Goat Cheese Salad

If you don't want red fingers go ahead and put on those gloves!!


  • 1 large red beet
  • 1 large golden beet
  • 1/4 cup extrra-virgin olive oil, divided
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 4 oz goat cheese
  • 3 tablespoons salted shelled pistachios, coarsely chopped


  1. Preheat oven to 400°F.  

    Lay each of the beets separately on a piece of foil (big enough to wrap).  Drizzle with a little extra virgin olive oil and sprinkle with a little salt.  Fold to wrap and place on a baking sheet.

    Bake for 1 hour to 1 1/2 hours or until you can easily press a fork into the beets.

  2. Let the beets cool then place on a plastic board (dishwasher safe).  Rinse under cold water. then while the cold water is flowing on the beets peel with your fingers then lay on the board.  Use a fork to hold the beet in place then start chopping into small pieces (dice size).  

  3. Take the two molds and make a layer of the red chopped beets then top with crumbled goat cheese.  Add the golden beets to the top layer.  Drizzle a little extra virgin olive oil and a pinch of salt and pepper.  Press down with your mold cover then put on a sheet pan (just to protect your refrigerator).  Refrigerate for 30 minutes.

  4. When ready to serve remove from mold an onto a plate then top with pistachios,!  Enjoy

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