Pickled Beet Salad with Beet Greens & Goat Cheese

Pickled beets and goat cheese are both known for a having strong, savory taste. Throw 'em together over green, seeds, and nuts for some seriously intense flavor.
Publish date:
pickled beet salad greens goat cheese

Recipe by Tara Holland

Start to Finish: 25 minutes

Servings: 4


  • 8 oz. red beets, peeled and grated, greens cut into ribbons

  • 1 cup apple cider vinegar

  • 2 tbsp. sugar

  • 1 1/2 tsp. each coriander seeds and mustard seeds

  • 1 tbsp. plus 1 1/2 tsp. EVOO

  • 2 tsp. honey

  • Toasted walnuts and crumbled goat cheese, for garnish


Place beets in medium bowl. In small saucepan, bring vinegar, sugar, coriander and mustard seeds, 1 cup water, and 2 tsp. salt to boil. Pour over beets. Freeze until cool, about 15 minutes. Drain beets; discard liquid. In small bowl, whisk oil and honey; season dressing. On platter, drizzle beet greens with dressing; toss until coated. Top with beets. Garnish with nuts and goat cheese.