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Beet Salad with Cilantro Balsamic Vinaigrette

This beautiful and colorful beet salad is so tasty! Sweet + earthy red beets are topped with a simple citrus vinaigrette, pistachios, golden raisins, carrots + dollops of creamy goat cheese.
Course Appetizer, Dinner, Salad, Side Dish
Cuisine American
Keyword gluten-free, healthy, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 ½ lbs red beets, about 5, steamed, peeled and diced
  • 1 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1 garlic clove, finely minced
  • ½ tsp finely minced ginger
  • 1 ½ tsp honey
  • ½ tsp Dijon mustard
  • ¼ tsp salt, or more to taste
  • ¼ tsp black pepper
  • 3 tbsp olive oil
  • 1 tbsp cilantro, chopped
  • 1 small carrot, sliced in rings (I use a mandoline)
  • ¼ cup golden raisins
  • ¼ cup pistachios
  • ¼ cup goat cheese, crumbled

Instructions

  • Boil or steam beets until a knife pierces the skin easily. Rub under cool running water to remove skin. Dice into ½ inch cubes. Place in a large bowl.
  • In a small bowl, whisk the lemon juice, balsamic vinegar, garlic, ginger, honey, mustard, salt, and until combined. Then slowly whisk in the olive oil. Mix in the cilantro.
  • Pour over the beets and gently toss to coat the beets in the dressing.
  • Add the carrots, raisins, pistachios and goat cheese. Taste and adjust salt and pepper.
  • Serve in a bowl and garnish with additional cilantro.