Beet, Basil & Goat Cheese Salad

For some reason on Friday I had an intense craving for beets. I can’t even remember the last time I had eaten beets but nevertheless I headed to the grocery store to pick some up.

goat cheese, basil & beet salad

I found some gorgeous pink and white striped beets also known as candy cane beets.

There official name is Chioggia beets and they are beautiful. They are also insanely good for you; they are stock full of important vitamins and minerals like vitamin B, they help cleanse the body and liver, and act as a blood purifier.

goat cheese, basil & beet salad

Because I’ve been obsessing over basil lately, I decided to make a beet, basil and goat cheese salad. Goat cheese makes everything better.

Beets might seem a little intimidating but they are actually super easy to prepare. First, I started by peeling the beets with a vegetable peeler. I then cut the pointy top and the rough bottom off so that I had a flat bottom and top to work with. After that, I cut my beet in half, vertically, and then cut it into three sections diagonally.

goat cheese, basil & beet salad

After cutting the beet in half and each half into three sections, I cut the beet in half again, vertically, so that the beets were quartered and about a 1/2″ thick…picture below for reference.

See? Not that hard. Next, I brought a pot of water with a pinch of sea salt to boil. Once the water was boiling, I added the beets and turned the heat of my burner down to medium to bring the water to a simmer. I let the beets cook in simmering water for about 10 minutes until a knife could easily pierce through the beets. Side note: overcooked beets are not awesome so be cautious.

they are stock full of important vitamins and minerals, high in vitamin B, help cleanse the body and act as a blood purifier plus a whole host of other benefits.

Once they were done cooking, I strained them and ran cold water over them for five minutes or so to cool them down and to stop the cooking process. Once they cooled, I dried them really well with a clean dish towel. Once the beets were dry, I put them into a bowl and mixed them with 1 TBSP high quality, mild tasting extra virgin olive oil.

goat cheese, basil and beet salad

Next, I seasoned the beets with a couple pinches of salt and freshly ground pepper and tossed again.

basil, goat cheese and beet salad

Before serving, I garnished beets with freshly chopped basil and crumbled, soft goat cheese.

basil, goat cheese and beet salad.

If making ahead of time, refrigerate beets on their own and then garnish before serving.

basil, beets and goat cheese salad

Beet, Basil & Goat Cheese Salad


+ 2 medium sized beets


+ 1 bunch basil

+ Soft goat cheese

+ Salt and Pepper


1. Peel beets. Cut off tops and bottoms so that the top and bottom of the beets are flat. Quarter beet into 1/2 inch pieces. See pictures for reference.

2. Bring pot of water and a pinch of salt to boil. Once water is boiling, add beets and turn burner to medium. Simmer beats for 10+ minutes until you can easily pierce them with a knife. Be cautious not to over cook. Once they have cooked, strain and run cold water over beets for about five minutes until cool.

3. Once beets have cooled down, dry well with a clean dish towel, and then toss with 1 TBSP mild tasting EVOO, salt and pepper to taste.

4. Before serving, garnish with freshly chopped basil and crumbled goat cheese.

5. Enjoy!

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4 Comments on “Beet, Basil & Goat Cheese Salad

  1. Wow, those are gorgeous! I hope we get some from our winter CSA this winter.

    Found you through Balanced Bites’ Instagram, sounds like you’re in Portland? Would love to see you at a Portland Bloggers event! They have several Paleo/real foodies and is so fun to connect! :)

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