Monday Munchies – Beet Salad with Goat Cheese and Balsamic Reduction

I was recently turned on to beets by Aime, when I helped her make a delicious salad for a family BBQ this summer.  I’ve been perfecting my own recipe and last night I think I did it.




Balsamic Reduction

1/2 cup balsamic vinegrette

1 clove garlic, chopped

Beet Salad

3 fresh beets

1/4 cup herbed goat cheese

2 leaves fresh basil

1/4 cup extra-virgin olive oil



  1. Cut stalks off of beets and put in pot whole.  Cover beets with water and bring to a rolling boil.  Boil beets for 1 hour or until soft, you may have to add water to keep them covered.
  2. In another pot add 1/2 cup balsamic vinagrette & chopped garlic.  Bring to boil and then reduce heat and simmer, stirring frequently until mixture is a little syrupy (very technical terms, I know!)
  3. Once beets are done, remove skin – it should peel right off like a soft onion skin
    NOTE: If you are using bare hands wash them between beets or you’ll be stained red!
  4. Chop beets into even pieces and put in bowl
  5. Add olive oil & balsamic reduction and mix well
  6. Add fresh, chopped basil leaves and mix well
  7. Top with herbed goat cheese (President’s Choice Herbed Goat Cheese is my favourite)
  8. Serve warm or chill in refrigerator over night

The best part about this salad is that it is great served fresh & warm or chilled.  I brought some for my lunch today and it was DELICIOUS!

Please let me know if you try this recipe or make any variations.