Servings: 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.

Ingredients

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

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

Preparation

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.

Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers

(10 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Beets
IN THIS RECIPE
Balsamic Vinegar
Buy Now
IN THIS RECIPE
Goat Cheese
Buy Now
FEATURED
Rhubarb

Reviews

Rate or Review

Reviews (10 reviews)

LArcher | 08/12/2017
Made this for lunch to serve with as a side to a cucumber gazpacho. This was really easy to make. I didn't have aged balsamic on hand so I used white balsamic and I served the salad on a bed of lettuce which was drizzled with olive oil. Yummo!
cozette | 06/05/2016
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.
user-3053991 | 02/15/2015
Delicious!
dgmlsmith | 05/16/2014
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.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Beet Salad with Oregano, Pecans, and Goat Cheese
Yield: six to eight. servings
Ingredients: 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