Beet, Apple and Goat Cheese Salad

With the mixed greens and apples I got from the Farm Fresh Box, I made a beet, apple, and goat cheese salad. 

If you're anything like me, you end up eating a fair number of salads each week. I genuinely enjoy salad, but I find the classic garden salad can get a little ho-hum after a while. I've found that switching up the types of greens and salad dressings you use, and making use of different and interesting ingredients will help salads keep their appeal. 

What are your favourite salad fixin's? 

Beet, Apple, and Goat Cheese Salad

Makes about 4 servings


6 tbsp olive oil
2 tbsp dijon mustard
2 tbsp white wine vinegar
1 garlic clove, minced
salt and pepper, to taste
4 cups mixed greens
3 medium sized roasted beets, sliced
1/4 red onion
1 large or 2 small apples
2 oz goat cheese, crumbled

  • Wrap clean beets in tin foil and roast on 375 for 30-40 minutes, as shown by Michele in her post on roasted beets
  • While the beets are cooling, prepare the dressing by whisking together the oil, dijon, white wine vinegar, garlic, salt and pepper.
  • Place greens on a salad platter. To save time, I made a lunch salad with the leftover greens before I put everything away!

  • Slice the apple into thin sticks (leaving the peel on for added fibre).

  • Thinly slice the red onion.

  • Slip the skins off the cooled beets and slice into bite-size pieces.
  • Top the greens with the sliced beets, red onion, sliced apple, and goat cheese.

  • Drizzle the dressing evenly overtop and serve

  • Use a pear instead of apple
  • Try orange juice instead of white wine vinegar in the dressing
  • Use blue cheese instead of goat cheese
  • Add a sprinkle of walnuts or pecans
Natalee RD


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