This recipe is 100% inspired by my beet-loving Serbian friends (you know who you are). Whenever attending one of their gatherings, they always serve delicious beets dressed in loads of goat cheese. This is my version of this simple and earthy salad.
The salad keeps well in the fridge for a few days. Just make sure to pull it out of the fridge about 30 minutes before serving to allow the dressing to return to its creamy texture. I also like adding arugula or baby spinach tossed in lemon juice and olive oil plus some sunflower seeds to the beets for a full meal.
The dressing does include a tablespoon of cream which is optional – it just makes tossing the salad a little easier. Also, season the dressing well because nothing is better than beets and some salt!
- 5 or 6 roasted medium sized beets (see roasted beets recipe on the blog)
- 65 grams goat cheese, plain or herb at room temperature
- 2 tablespoons olive oil
- 1 tablespoon cream (optional)
- Salt and pepper
- In a medium to large bowl, mix the cheese, olive oil and cream (if using) with a fork until well incorporated. Season with salt and pepper to taste.
- Cut the beets into bite sized pieces and add to the bowl. Mix well and serve.
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