by Olena

Beets with Goat Cheese and Pine Nuts

Olena Osipov

Beets with Goat Cheese is an earthy, simple fall dish with a bold combination of sweetness and tang. Coated in a balsamic dressing and topped with red onion and pine nuts, this delicious salad comes together in minutes!

Beets with Goat Cheese and Pine Nuts

Roasted Beet Goat Cheese Salad

Beets with goat cheese is a side dish that can be made in a variety of ways. Some people say beets are an acquired taste, but I say GIVE ME ALL the beets. Roasted, pickled, and even pureed!

This beet recipe includes a variety of methods including roasted beets, Instant Pot beets, and stovetop beets. Each brings out the natural sugars and each has its own unique flavour.

Keep it classy as a simple side salad. Slice some beets topped with creamy goat cheese and a simple vinaigrette. Serve it a bit more rustic, with cubed beets atop a bed of dark leafy greens like arugula. However you prefer, this versatile dish can be customized to your tastes and served as a starter, as a side, or a lunch.Roasted Beets with Goat Cheese, red onion and Pine Nuts

Ingredients for Beets with Goat Cheese

Beets have a bold flavour that stands alone. The light addition of the balsamic vinegar is the perfect touch. No need for fussy ingredients, so finding the best quality ingredients is key!

  • Beets: Washed with the root and leaves trimmed. I love local fresh beets in Fall, they taste the most tender!
  • Dressing: Extra virgin olive oil. Balsamic vinegar. Grated garlic. Salt and pepper to taste.
  • Toppings: Goat or feta cheese. Pine nuts. Thinly sliced red onion.

How to Cook Beets

In an Instant Pot

  • Prep: Add water and trivet to the Instant Pot. Place beets on top of the trivet and close the lid.
  • Cook: Turn the pressure valve to Sealing and cook on High Pressure for 20 minutes. Use the Quick Release method to release pressure or let it subside on its own, doesn’t matter.
  • Test: Poke with a knife to test doneness. If the knife pierces flesh without resistance beets are tender and ready.
  • Peel: Cool off beats and then peel using a paper towel or parchment paper to scrub peel off.

cooked sliced beets in glass container

On the Stove

Alternatively, you can boil beets until fork tender. Make sure to cut into even size pieces and use the pot with tight fitting lid. Stovetop beets are messy!

Roasted Beets

Roasted beets are delicious but take a while and can dirty a pot permanently. Line a cast iron pan or dutch oven with parchment paper. Place beets on top, cover and roast at 400 degrees F for about an hour.

Cooking and cooling tip: No matter how you choose to cook beets, always make sure they are cooked by piercing with a fork. And always cool them off before peeling. To cool beets faster, place drained beets uncovered outside.

Beets with Goat Cheese and Pine Nuts in white bowl and wooden spoon

How to Make a Salad

  • Marinate beets: In a bowl, add chopped beets, olive oil, balsamic vinegar, garlic, salt, and pepper and stir to combine. They can last for 10 days like this.
  • Dress before serving: When you are ready to eat, add red onion, toasted pine nuts, and crumbled goat or feta cheese. Give it a gentle toss!

Tips and Variations

  • Hot or cold: This dish can be served both warm or cold. Great during the cool winter months, but also works well for summer BBQs.
  • Cheese: Both goat and feta cheese crumble nicely and stand out against the dark colours of the beets. Both result in a creamy texture when served on warm beets and both have a similar tartness. Feta may add a bit more salt to your dish.
  • Nuts: Swap out the pine nuts for walnuts, almonds or pecans. Toasting the nuts will bring out the deeper nutty flavour.
  • Pairing: If serving this dish as a side, it pairs well with meaty dishes such as roast beef, or brisket. It also complements fish such as salmon.
  • Citrus: To add a little citrus to the dressing, swap out the balsamic for a little lemon, lime or orange juice. Maybe add some dijon mustard for a little kick.

Storing Tips

Once beets are cooked and tossed in the oil, vinegar, and garlic it can be stored in a container in the fridge for up to 10 days. The longer it sits in the juices the more the flavours come together.

Cooked beets on their own (without a dressing) will keep in the fridge in an airtight container for up to 5 days.

More Side Dish Recipes

beet and goat cheese salad

beets with goat cheese and pine nuts

Beets with Goat Cheese and Pine Nuts

Beets with Goat Cheese is an earthy, simple fall dish with a bold combination of sweetness and tang. Coated in a balsamic dressing and topped with red onion and pine nuts, this delicious salad comes together in minutes!
Print Save Rate
Course: Salad, Side Dish
Cuisine: Ukrainian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 294kcal
Author: Olena Osipov

Ingredients

  • 2 lbs beets washed, root and leaves trimmed
  • 3 tbsp olive oil extra virgin
  • 2 tbsp balsamic vinegar
  • 1 large garlic clove grated
  • 1/3 cup red onion thinly sliced
  • 1/3 cup goat or feta cheese crumbled
  • 1/4 cup pine nuts
  • Salt and pepper to taste

Instructions

Cook Beets in Instant Pot:

  • In Instant Pot, add 1 cup water and trivet. Place beets on top.
  • Close the lid, turn pressure valve to Sealing and cook on High Pressure for 20 minutes.
  • Release pressure immediately using Quick Release method and open the lid.
  • Test beets for doneness by poking with the knife. If the knife pierces flesh without much resistance, beets are ready.
  • Cool off beets. To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off.

Cook Beets on the Stove:

  • To make sure they cook evenly, I cut large beets in half. Add beets to a medium pot, cover with water and bring to a boil. Reduce heat to low, cover with lid and cook for 50-60 minutes or until fork tender.
  • Drain beats and let cool until safe to handle. To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off.

Roast Beets:

  • Preheat oven to 400 degrees F. Line cast iron pan or Dutch oven with parchment paper, place beets on top and cover.
  • Roast for 50-60 minutes or until fork tender.
  • Let cool until safe to handle. To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off.

Make Salad:

  • Chop beets and add to medium bowl along with olive oil, balsamic vinegar, garlic, salt and pepper. Stir. You can store beetroot like this for up to 10 days in the fridge in a container.
  • When ready to eat, add red onion, toasted pine nuts and crumbled goat or feta cheese. Give a few gentle stirs and enjoy!

Notes

  • Store: Once beets are cooked and tossed in the oil, vinegar, and garlic it can be stored in a container in the fridge for up to 10 days. The longer it sits in the juices the more the flavours come together. Cooked beets on their own (without a dressing) will keep in the fridge in an airtight container for up to 5 days.
  • Cooking and cooling tip: No matter how you choose to cook beets, always make sure they are cooked by piercing with a fork. And always cool them off before peeling. To cool beets faster, place drained beets uncovered outside.
  • Hot or cold: This dish can be served both warm or cold. Great during the cool winter months, but also works well for summer BBQs.
  • Cheese: Both goat and feta cheese crumble nicely and stand out against the dark colours of the beets. Both result in a creamy texture when served on warm beets and both have a similar tartness. Feta may add a bit more salt to your dish.
  • Nuts: Swap out the pine nuts for walnuts, almonds or pecans. Toasting the nuts will bring out the deeper nutty flavour.
  • Pairing: If serving this dish as a side, it pairs well with meaty dishes such as roast beef, or brisket. It also complements fish such as salmon.
  • Citrus: To add a little citrus to the dressing, swap out the balsamic for a little lemon, lime or orange juice. Maybe add some dijon mustard for a little kick.

Nutrition

Serving: 1cup | Calories: 294kcal | Carbohydrates: 26g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 319mg | Potassium: 816mg | Fiber: 7g | Sugar: 18g | Vitamin A: 128IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 2mg
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olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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