Beetroot Salad with Goat Cheese
Description
Beetroot Salad with Goat Cheese - Authentic recipe from Chile. Ready in 30 min. Try it now!
Directions
✓ researched- 1
Cut 300 g cooked beetroot into cubes or slices. Wash 50 g rocket. Arrange both on a plate.
⏱️ approx. 12 min💡 Tip: Beetroot salad with goat's cheese is an elegant salad combination — earthy-sweet beetroot with creamy goat's cheese, walnuts and balsamic vinegar. Sweet-tart, creamy, nutty. A modern, beloved salad classic.
- 2
Crumble or slice 100 g goat's cheese and add along with 30 g toasted walnuts.
⏱️ approx. 12 min💡 Tip: Beetroot (earthy-sweet), goat's cheese (creamy-tangy), walnuts (crunchy-nutty) and balsamic (sweet-tart) are a perfect, well-balanced combination — the creamy, salty-tangy note of the goat's cheese balances the earthy sweetness of the beetroot. Rocket adds a peppery bite. Elegant and modern.
- 3
Dressing: whisk together 2 tbsp balsamic vinegar, 2 tbsp olive oil, salt and pepper. Drizzle over the salad.
⏱️ approx. 12 min💡 Tip: Beetroot salad with goat's cheese is served as an elegant starter, side dish or light meal — earthy-sweet beetroot with creamy goat's cheese, walnuts and balsamic vinegar. Sweet-tart and nutty. A modern classic.
📜 Origin & History
Beet Salad with Goat Cheese (Spanish: Ensalada de Betarraga con Queso de Cabra; English: Beetroot and Goat Cheese Salad) is a Chilean salad classic with European influences: roasted or pre-cooked beets are sliced and mixed with crumbled goat cheese, arugula, walnuts, orange slices, and a honey-balsamic vinegar dressing. Beets (betarraga in Spanish) are a traditional salad classic in Chilean cuisine as 'betarraga con cebolla' (with onions, oil, and vinegar). The combination with goat cheese is an introduction from modern Chilean restaurant cuisine of the 1990s and 2000s; Chilean goat cheese production concentrates in the Maule, Bío-Bío, and Los Lagos regions. Chile has a thriving cheese industry (especially in German immigrant areas in the south). In Germany, beetroot-goat cheese salad is widely available in modern restaurants; all ingredients are available in supermarkets.
🌿 Regional variants
With Feta
With feta instead of goat's cheese — milder in flavour.
With Orange
With orange segments — fruity and fresh.
🍷 What goes with it?
Serve as an elegant starter, side dish or light meal. Sweet-tart and nutty. A modern classic.
Frequently Asked Questions
Why do beetroot and goat's cheese go so well together?
The earthy-sweet beetroot and the creamy, slightly tangy-salty goat's cheese are a classic, perfect pairing — the cheese balances the sweetness and earthiness of the beetroot. With walnuts (crunch) and balsamic (acidity/sweetness), it creates a well-balanced, elegant harmony of flavours.
Cooked or raw beetroot?
Both options work — cooked (or oven-roasted) beetroot is more tender and sweeter, while raw (finely shaved) is crunchier and earthier. Pre-cooked beetroot from the shop is convenient. Note: beetroot stains strongly (use gloves and protect your chopping board). Serve lukewarm or cold.
How can you make it more filling?
Add quinoa, lentils, leafy greens as a base, or use roasted beetroot and more cheese — this turns the salad into a proper meal. Toasted walnuts or pine nuts, orange segments or a touch of honey in the dressing are great additions. Elegant and versatile.
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Ingredients
verified- Beetroot300 g
- Goat cheese100 g
- Balsamic2 tbsp
- Olive oil2 tbsp
- Arugula50 g
- Walnut30 g
