Whipped Goat Cheese Citrus Beet Salad

Yes, I am always going to order the beet salad!!! I absolutely LOVE beets and I feel like they don’t get the love they deserve. They’re also SO extremely good for you and this Whipped Goat Cheese Citrus Beet Salad will have you craving them.

We ordered something similar at Goldfinch in Sebastopol, CA when we were visiting Corey’s parents and everyone was obsessed. I made some changes from the original, but they were my inspo! The restaurant was amazing go check it out if you live nearby!

AUTHOR: broccyourbody

Whipped Goat Cheese Citrus Beet Salad

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Ingredients

8 oz beets I buy the steamed and peeled beets from Trader Joe’s or @lovebeets from any other grocery store
1 cup arugula
1/4 cup roasted and salted shelled pistachios
1 orange peeled and sectioned
Pickled onions optional (recipe on my blog)
Kosher salt and pepper to serve

Whipped goat cheese:

3 oz goat cheese
1/3 cup greek yogurt
1/2 tsp kosher salt

Creamy Shallot Balsamic Dressing:

1/2 small shallot about 3 tablespoons
1 tsp honey
1 tsp Dijon mustard
1/4 cup balsamic vinegar
1/2 tsp kosher salt
1/4 tsp pepper
1/2 cup olive oil

Instructions

Start by making your dressing. Blend together all ingredients except the olive oil with an immersion blender. Slowly add in the olive oil until blended. You can also use a whisk, you will just need to finely mince the shallot (but it won’t be as creamy).
Next, make the whipped goat cheese. In a small food processor or blender, blend the goat cheese, Greek yogurt, and salt until smooth. Refrigerate until ready to serve.
Toss the arugula in about 2 tbsp of dressing. Spread the goat cheese on a large plate using a rubber spatula or large spoon. Arrange the beets on the plate and top with pickled onions and arugula. Arrange the orange slices around the top of the salad and top with the pistachios. Serve with another drizzle of dressing and a pinch of kosher salt and pepper. Serves 4 as an appetizer or side.

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