Whipped Goat Cheese & Beetroot Salad
Patio season is in full swing with the spring weather here, and this whipped goat cheese & beetroot salad is the perfect way to celebrate it! Whether it be for the perfect appetizer, side dish, dinner party addition, this whipped goat cheese & beetroot salad has it all going on! Its the perfect salad to share, to serve on the side, to have with a cocktail on the patio, or to serve as a main with some fresh focaccia and your favourite protein – that’s my personal favourite! The honey lemon whipped goat cheese is so creamy and light, and goes perfectly with the earthy beetroots! Balsamic arugula, salted honey drizzle, toasted sesame seeds with every bite! This whipped goat cheese & beetroot salad is a spin off of one of my most popular recipes on my website, my herb infused whipped goat cheese crostinis, the perfect hors-d’œuvre! Because they were so popular I wanted to make a spring edition and turned it into this beautiful salad! Dare I say this might be my favourite! I can’t wait for you to try this, its my newest spring salad obsession and it’s perfection!
What You’ll Need
This salad is simple to make with minimal ingredients, and takes a short time to whip up if you have everything prepared! You can totally swap out the goat cheese with ricotta instead, or do a mix of both! I find that goat cheese is my personal favourite and much lighter, but either or will be just as delicious if that is what you prefer! For the roasted beets, I love to do a mix of both the yellow and red because of how beautiful and vibrant they look together, but again you choose what works best for you! I also love the slight taste variation between them! They balance each other so perfectly! You’ll want to pre cook your beets when making this recipe, see instructions below! Typically I’ll do this the night before and earlier in the day because it’s takes the most time! For the whipped goat cheese component it’s actually so simple, I just add in some fresh lemon juice & zest, sea salt, and honey! It goes so well with the earthy beetroots! Then to finish of the salad I add in some balsamic arugula, and the assortment of toppings I listed below!
Whipped Goat Cheese & Beetroot Salad Checklist
plain goats cheese
honey
fresh lemon juice & lemon zest
sea salt
arugula
balsamic glaze
roasted beets
seasame seeds
fresh sprouts
goat feta/fresh buratta/ricotta
flowers for garnish (optional)
Making the Whipped Goat Cheese & Beetroot Salad
The first step to making this salad is roasting your beets! I like to do this the night before so I don’t have to worry about it the day I’m making it because it does take a little bit of time! But you can also do this early in the day before putting the salad together! This is definitely the most time consuming part of this recipe, but after this its so simple to make and put together! To roast your beets preheat your oven to 375 degrees! Wash your beets and wrap each beet in tinfoil, and place on a baking sheet! Place in the oven for 75 minutes! After they have roasted, poke with a fork to see if they are soft enough! Allow them to cool slightly, then peel off the skin just by simply rubbing the beets (i like to wear disposable gloves here), and slice them into wedges or cubes! Set them aside while we prep the whipped goats cheese!
Place your log of goats cheese into a bowl, add your lemon juice, lemon zest, sea salt and honey! Using a hand held mixer whip until smooth, creamy and combined! Usually 3-4 minutes! You can also use a food processor or kitchen aid as well, all options work great!
After you have whipped your goat cheese, and cooked and sliced your beets, it’s time to start plating! Place your whipped goats cheese in the centre of your dish, spreading it out using a spoon or spatula close to the edge or your dish! Toss your arugula in your balsamic glaze, a little sea salt, and place right in the center of your whipped goats cheese! Now top with your sliced beets! I like to arrange my beets to be aesthetic and place the colours kind of alternatively and to stack them upwards rather than outwards! I find the plating of this dish to be so beautiful and vibrant which I love!
Finally time to add the finishing touches! I love to top the beets with another glaze of honey, sprinkle of flakey sea salt, and toasted sesame seeds! Then I’ll add one of the three options depending on what I have on had or what I’m feeling, you can add some goat feta, fresh buratta, or ricotta cheese! In this one I added fresh goat feta in small chunks on top! To garnish this beautiful plate, I added fresh garden sprouts, and gorgeous flowers I had picked and potted the morning off! & Voila, the most gorgeous spring salad! Serve with fresh bread, crackers, or enjoy just as is!
I still can’t get over how vibrant, and stunning this salad is, its seriously the perfect way to celebrate spring as we head into the summer months! Everything from the lemoney-honey goats cheese, the earthy beetroots to the balsamic arugula makes this salad unforgettable! It my go to appy and starter dish for cocktails on the patio this spring! So looking forward to hearing how much you loved it too! Lots of love as always,
Whipped Goat Cheese & Beetroot Salad Recipe
Whipped Goat Cheese & Beetroot Salad
The perfect spring season salad! A generous base layer of light & creamy lemon honey whipped goat cheese stacked with honey salted earthy beetroots! With balsamic arugula and toasted sesame seeds in every bite! It's the dreamiest salad…
Servings 6 people
Ingredients
- 5 large cooked beets mix of red & yellow
- 1 large log plain goats cheese
- ½ tbsp honey
- 1 tbsp fresh lemon juice
- ½ tbsp fresh lemon zest
- ½ tsp sea salt
- 1 cup arugula
- balsamic glaze or olive oil & vinegar
- sprinkle toasted sesame seeds
Toppings
- honey & balsamic drizzle
- goat feta fresh burrata or ricotta
- fresh sprouts
- flowers
Instructions
- Preheat your oven to 375°. Wash and wrap your beets individually in tinfoil and place them on a baking sheet. Roast for 75 minutes, poke with a fork to check if they are soft! Allow them to cool slightly, then rub the skin off and slice into wedges or cubes! Set aside.
- Place your goat cheese in a bowl and add in your lemon juice and zest, and honey! Using a hand held mixer or food processor whip until creamy & smooth! I do about 3-4 minutes! Place your whipped cheese in the center of your serving dish, and spread it out towards the edges using a spatula or spoon!
- Toss your arugula in your balsamic glaze, or a little olive oil & vinegar, and sea salt! Place in the center of your spread out goats cheese. Now top with your beet cubes or wedges. Add a drizzle of honey and balsamic glaze here! As well as a sprinkle of sea salt!
- Now top with your toasted sesame seeds, sprouts, goat feta or your choice of cheese! & of course pink flowers if you have some! Serve with fresh bread or crackers or eat as is!
