Beet Salad with Goat Cheese, Dill & Almonds
The sweet, earthy flavor of beets shines alongside goat cheese, almonds and fresh dill in this easy Greek-inspired beet salad. If you don’t have time to roast beets, look for precooked beets in the fresh produce section.
Ingredients:
- 2 pounds medium beets, scrubbed
- 3-4 Tbsp. of olive oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup goat cheese
- 2 tablespoons chopped fresh dill
Instructions:
- Preheat oven to 400 degrees F.
- Whisk oil, vinegar, salt and pepper in a large bowl. Add the beets and feta and toss to coat. Serve sprinkled with dill.
- Whisk oil, salt and pepper in a large bowl. Add the beets, almonds, goat cheese and toss to coat. Serve sprinkled with dill.
Beet Salad with Goat Cheese, Dill & Almonds
The sweet, earthy flavor of beets shines alongside goat cheese and fresh dill in this easy Greek-inspired beet salad. If you don't have time to roast beets, look for precooked beets in the fresh produce section.
Ingredients
- 2 lbs Medium Beets scrubbed
- 3 tbsp Olive Oil extra virgin
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/3 cup Goat Cheese
- 2 tbsp Chopped Fresh Dill
- 2 tbsp Almonds sliced
- 2 tbsp Balsalmic Vinegar
Instructions
- Preheat oven to 400 degrees F.
- Wrap beets individually in foil and place on a rimmed baking sheet. Bake until tender, 1 to 1 1/4 hours. When cool enough to handle, peel and cut into 1/2-inch cubes.
- Whisk oil, vinegar, salt and pepper in a large bowl. Add the beets, goat cheese, almonds and toss to coat. Serve sprinkled with dill.
Notes
To make ahead: Prepare through Step 2 and refrigerate for up to 2 days.
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