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Beet Salad with Oregano, Pecans, and Goat Cheese


Serves six to eight.

Beets and goat cheese are a classic pairing, but for a twist, try substituting blue cheese for the goat cheese and walnuts for the pecans.

  • 8 to 10 medium beets (red, golden, or a combination)
  • 3 Tbs. extra-virgin olive oil
  • 3 Tbs. aged balsamic vinegar
  • Sea salt or kosher salt and freshly ground black pepper
  • 4 oz. soft goat cheese, crumbled
  • 2 Tbs. chopped fresh oregano
  • 1/4 cup chopped lightly toasted pecans

If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm.

Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.

Make Ahead Tips

You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing.

nutrition information (per serving):
Calories (kcal): 140, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 3, Protein (g): 4, Monounsaturated Fat (g): 6, Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 1.5, Sodium (g): 110, Cholesterol (g): 5, Fiber (g): 1,

Photo: Scott Phillips

Easy and delicious! I've made it both roasting and steaming the beets. There wasn't a noticeable difference in the flavor of the beets. I found roasting easier.


This is one of my favorite items to bring to a potluck. It gets rave reviews. People will think you are a brilliant cook. I prefer to roast the beets rather than steam. It gives them a deeper, sweeter flavor. I sprinkle the cheese on just before serving.

Loved this. Easy to make, not too time consuming. I roasted the beets rather than steaming. I think roasted beets have more depth of flavor.

This is a lovely salad of contrasting flavors, though I find that prefer it without the oregano. I cut the beets into bite-size pieces instead of thick wedges, and I served the salad with Pamela Anderson's Curried Carrot Soup with Cilantro.

Lovely recipe. I'm always cooking beets and the only thing I would do different is that I would roast the beets. The flavor in the roasting of them is tremendous and I feel brings out the taste and sugars in the beets much more than steaming. Also, I do not remove the skin. After roasting the skin is so thin it is barely noticeable if noticeable at all. There is a video for this recipe which is very nice. Loved the way the video was done. Music was perfect.

I made this last night and it got rave reviews from my boyfriend. I sprinkled the cheese on the individual plates to avoid it turning red. I'd also add a tiny bit more balsamic next time and cut the beets a little smaller. Delicious!

I would cut the beets into a smaller dice next time. I used red beets and the juice stained the cheese so everything in the bowl was a deep red. I also wore plastic gloves so my hands wouldn't stain.

Simple, beautiful, healthy, and tasty. I am not a big beet fan but made this for an office potluck. People ate it AND liked it! Suggestion: wear gloves while peeling to prevent purple fingers (unless you are making this for a Halloween party!).

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