This is truly one of my favorite salads that I could eat every day. The combination of the earthy slightly sweet beets with the soft nutty flavor of goat cheese goes really well with a sour-sweet fruit like nectarine. It’s nice to vary with additional vegetables. I try to add fairly neutral and slightly sweet vegetables like cucumber and carrot. They instantly add color which not only looks appetizing, but also provides the necessary vitamins and minerals. Eat all the colors of the rainbow!

This time I used fresh red beets from my own garden. For this I have boiled the beets between 20 and 30 minutes in plenty of water. Normally I use pre-cooked beets from the supermarket. Super easy and very tasty! But of course, beets from your own garden give that extra thrill 🙂 Nice to try but certainly not a must.

I often choose soft neutral goat cheese. For the sweet-toothed among us, it is also possible to choose the honey version. This adds an extra deep delicate sweet taste. Hard goat cheese can also be used. Then cut it into slices first and bake for about 7 minutes in an oven pre-heated to 200 degrees. For extra sweetness, drizzle some balsamic cream or honey on the slices before they go into the oven.

Quick healthy beet with goat cheese salad

A filling salad with a hearty sweet combination of the earthy slightly sweet beets with the soft nutty flavor of goat cheese and a sour-sweet nectarine.

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Voorbereidingstijd 10 minuten min

Porties: 1 Serving

Gang: Lunch, Salad

Ingredients Method Notes

Ingrediënten

  

• 1 big Beet
• 200 g Cumcumber About 1/3
• 25 g Red onion About 1/4
• 1/2 Nectarine
• Small hand Pumpkin seeds
• 200 g Lettuce
• 30 g Soft goat cheese
• 1 Lemon
• 1 tbsp olive oil
• 1 tbsp Balsamic creme
• 1 tbsp Honey

Method

 

1. Cut the beets, cucumber, union, nectarine into small cubes and pull the goat cheese into smaller pieces
2. In the mean time, roast the pumpkin seeds in a pan over medium heat until they start to turn brown and start to smell.
3. Place the lettuce in the bowl and add all the vegetables and the nectarine. Grate 1/4th of the lemon and spread the zest over the salad. Cut the bottom of the lemon and squeeze about 1 tbsp lemon juice over the salad. Then add the olive oil and mix everything together. Add the goat cheese and the pumpkin seeds and drizzle the balsamic creme and the honey over the salad. Lastly cut the lemon open and pull some of the pulp out of the lemon and spread over the salad.

Notities

• The salad can be ready even faster if you don’t grill the pumpkin seeds, they will be less strong and nutty in flavor.
• To add an extra deep caramel-like flavor, you can roast the nectarine (and possibly the beets) along with the pumpkin seeds. Possibly with a knob of butter. This takes the salad to the next level.
• To make it a full meal, you can serve it with bread or toasted pita bread.