Beetroot and Goats Cheese Salad

Recipe by Michelle Harris

Course: Main Meal

Difficulty: Easy


Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour


This is such a surprisingly delicious salads.  This can be made ahead and keeps for 3 days in the fridge. Perfect for special gatherings – a beautiful addition to the Christmas tale, in fact it was out ours last year!

It also works wonderfully for mid-week lunches! Meal-prep this delicious salad ahead, and it will keep 3-4 days in the fridge. A nice treat for yourself!

I initially made this salad as we had a heap of fresh beetroots in our garden.


  • 1 1/2  lbs red and/or golden beets, cooked, peeled and diced  (I like mine roasted in the oven)
  • 1/3 cup red onion, very finely chopped
  • 1 garlic clove, finely minced, use a garlic press
  • ½ cup cooked quinoa (optional)
  • 4 tablespoons olive oil
  • 2 tablespoons Apple cider vinegar
  • 1 orange (2 tablespoons zest and 4 tablespoons juice)
  • 1/2 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 1 cup cilantro, chopped, tender stems OK ( or sub some mint, Italian parsley, basil) I like a mix, add more to make it more leafy
  • 1/2 –1 cup pistachios
  • 1 cup goats cheese or feta cheese, cut into cubes (optional, but brings it together)
  • Optional Garnish: For a festive twist you could top with pomegranate seed!


  1. Cook the beats In cubes and put aside to cool
  2. Add the chopped herbs and pistachios plus the goats cheese
  3. Pre cook Quinoa and add to salad once cooled
  4. Add diced onion, garlic, olive oil, vinegar, orange zest and orange juice, salt and pepper and mix to combine well.
  5. Gently toss.


Serve in a bowl and garnish with cilantro.