Beetroot Salad with Fresh Mint Red Onion and Goat Cheese
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Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
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If I was stranded on a desert island and could only have one salad to eat for the rest of my life, this Beetroot Salad with Fresh Mint, Red Onion, and Goat Cheese would be my choice.
This salad checks all the boxes! Crisp greens, paired with the earthy flavour of beetroot and fresh mint, layered with soft, tangy goat cheese and tossed in a honey dijon dressing for hint of sweetness.
Just trust me on this one; you're going to love it!
This salad checks all the boxes! Crisp greens, paired with the earthy flavour of beetroot and fresh mint, layered with soft, tangy goat cheese and tossed in a honey dijon dressing for hint of sweetness.
Just trust me on this one; you're going to love it!
CAN I MAKE THIS SALAD AHEAD OF TIME?
For best results, I roast or steam the beetroots a few hours before, so they have time to cool before assembling the salad.
Once the beetroots have cooled to room temperature, I peel and dice them into large chunks. I then combine the beetroot with the sliced red onion in a large bowl, and toss with half the honey dijon dressing. Stir to ensure everything is well coated. Then place the bowl in the fridge to marinate while you prep the other ingredients.
In a large serving bowl, I assemble the salad ingredients one layer at a time. Start with a layer of your favourite greens, then gently spoon the beet and red onion mixture over the top. Sprinkle with fresh chopped mint and top with crumbled goat cheese. Just before serving, drizzle the remaining honey dijon dressing over the top.
Once the beetroots have cooled to room temperature, I peel and dice them into large chunks. I then combine the beetroot with the sliced red onion in a large bowl, and toss with half the honey dijon dressing. Stir to ensure everything is well coated. Then place the bowl in the fridge to marinate while you prep the other ingredients.
In a large serving bowl, I assemble the salad ingredients one layer at a time. Start with a layer of your favourite greens, then gently spoon the beet and red onion mixture over the top. Sprinkle with fresh chopped mint and top with crumbled goat cheese. Just before serving, drizzle the remaining honey dijon dressing over the top.
HERE'S WHAT YOU'LL NEED
In addition to some cooked beetroot, you will need a small red onion, a handful of fresh mint, and your favourite kind of goat cheese. For the dressing, it's just a bit of olive oil, balsamic vinegar, dijon mustard, honey, salt, and pepper.
