This apricot, beetroot, and goat cheese salad combines the earthy depth of beetroot with the fragrant touch of apricot. Creamy goat cheese adds richness, while crunchy pistachios bring the perfect bite.
My mom introduced me to that recipe. The original version featured raspberries and beets, and I initially had reservations about the unusual combination of goat cheese, beets, and raspberries. However, once I tried it, I was ultimately won over! Try this Apricot, Beetroot, and goat Cheese Salad. You won’t regret it! It’s such a satisfying, earthy, vibrant, and refreshing salad!
Apricot Pairing
Did you know that apricots are from Asia? This perfumed, like no other, fruit is the most refined of fruits, in my opinion. An apricot is almost like a flower; its taste is perfectly ripe, fragrant and delicate. In the best way! While combining this fruit, you search for a combo that would balance this aromatic side of the apricot, and there is no better down-to-earth, slightly dirt-tasting, ruby-red beetroot! I’m all about a dynamic contrasting pairing!
Disposition of the Salad
I enjoy using a mandoline to create 3 mm-thick slices of beets, which I place at the base of a large, flat plate. Then, you can assemble them on top.
Goat Cheese
There are zillions of types of goat cheese, some fresh, some aged, others creamy, with herbs, dried fruit, or even hash on top. For salads, I would always recommend a nice, fresh goat cheese. Check this list from Serious Eats! Anyhow, I’m hands down a Garroxta Goat Cheese lover, and this is what I use. It’s a mild, firm, and sensational Spanish cheese, but you can experiment with your cheesemonger’s favourite fresh goat cheese!
Pistachios
Last but not least, our Apricot, Beetroot, and goat Cheese Salad needs a salty crunch, and no nuts are better for the job than pistachios! I believe these nuts are not used enough, and everyone loves them. Plus, the pistachios’ colour perfectly contrasts with the beetroot, and their crunch brings the dish to the next level. Everyone digs it!
FAQ
Can I use other nuts?
Yes! Of course, as long as they are crunchy and salted, you are the Chef!
Can I use other types of lettuce?
Yes! Again, you are the chef here!
Could I use other types of cheese?
Well, I would maybe say feta, but nothing too far away from fresh goat cheese.
So, let’s get that perfect salad ready!
Other Beets & Goat Cheese Recipes
- Beet and Goat Cheese Mini Quichettes
- Beet and Quinoa Veggie Burger
- Beet Pesto with Pistachio Fusilli
Apricot, Beetroot & Goat Cheese Salad
Ingredients
- 1 pre cooked beetroot
- 2 apricots
- 50 g fresh goat cheese
- arugula (or salad mix or your choice)
- 3 cherry tomato
- 1 tbsp pistachios
The Dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinager
- 1/2 tsp dijon mustard (optional)
- balsamic glaze
- salt and pepper
Instructions
- Cut the Beetroot with the mandoline in 3 mm thick slices
- Add the slices to a big flat plate.
- Make the dressing by mixing all the ingredient in a small bowl.
- Add the arugula, cherry tomatoes, goat cheese and pistachios and cover in the dressing and a glaze of balsamic vinager.
