Salad with beetroot and goat cheese

I like to mix sweet-salty, sweet-sour, and sweet-spicy flavors. This salad is inspired by classic French cuisine. This recipe has everything that a salad should contain for me, be spicy, sweet, light and filling. And first of all, it is quick to prepare. It is made of arugula, sweet beetroot, and cheese and nuts will make us satisfied. If you want to know my version of the salad with beetroot and goat cheese, I invite you to the recipe.

How to choose the best ingredients for the salad with beetroot and goat cheese

Goat cheese: which goat cheese should you choose for your roasted beetroot salad?

We have several types of goat cheese. The most popular are:

  • sandwich cheese
  • blue cheese, the so-called roulades
  • camembert

I usually add scythe cheeses of the roulade type to salads. They are also of different spiciness. I choose the milder for this salad because they perfectly match with sweet beetroots.

Beetroots the best beets will be 10-12 cm in diameter. Of course, fresh without drying out, i.e. the skin should be firm, not wrinkled.

Pecan nuts: pecan nuts are the best, but we can successfully replace them with walnuts if we do not have them.

Olive oil: extra virgin olive oil, of course, means that it is extracted from olives. The other olive oils are made from marc, which is what is left over when extra virgin olive oil is made. I like olive oils from Italy or Greece, but that’s unnecessary. It’s just my suggestion.

Tips and tricks

Baked beetroot has the advantage over boiled beets. They retain their juiciness, sweet beetroot taste and, of course, have more nutritional value and vitamins. This is one of the reasons why I always choose this option if I need boiled beetroot in my kitchen.

Salad with beetroot and goat cheese

Prep Time: 20 minutes
Servings: 4 people
Calories: 629kcal
Print Recipe


  • Salad bowl
  • knife
  • choping board


  • 65 gr arugula
  • 360 gr beetroots
  • 50 gr goat cheese
  • 10-15 pieces pecan nuts or walnunt


  • 2 garlic cloves
  • 1 lemon juce
  • 2 tbsp olive oil



  • bake the beetroots according to the recipe here
  • Put the washed arugula into a bowl
  • Peel the baked beetroots, cut them into pieces and put on the arugula.
  • Crush the cheese and put them into the bowl,
  • Put pecan nuts
  • Salad mix with dressing
  • It tastes the best with your favourite bread. I love eating with a french baguette.


  • Olive oil, lemon juice and crushed garlic put in the cup and mix them.


Calories: 629kcal | Carbohydrates: 40g | Protein: 18g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Cholesterol: 23mg | Sodium: 484mg | Potassium: 1488mg | Fiber: 12g | Sugar: 27g | Vitamin A: 2184IU | Vitamin C: 29mg | Calcium: 250mg | Iron: 5mg

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