The earthy beetroot is the perfect companion to the perfumed and sweet apricot; the goat cheese brings the creamy element to the dish, and the pistachios the crunch. In other words, Apricot, Beetroot & Goat Cheese Salad is a fulfilling and colourful salad!
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 completely won over! Try this Apricot, Beetroot & Goat Cheese Salad. You won’t regret it! Such a satisfying, earthy, vibrant, and refreshing salad!
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, and 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, 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 3mm thick slices of beets, which I place at the base of a large flat plate. From there, you can assemble it on top.
As for the goat cheese. They are zillions of types; some fresh, some aged, others creamy, with herbs, dried fruit or even with 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 go ahead and experiment with your cheesemonger fav fresh goat cheese!
Last but not the least, our Apricot, Beetroot & Goat Cheese Salad need a salty crunch! No better then pistachios for the job! I believe these nuts are not used enough and everyone loves them. Plus, the pistachio’s colour perfectly contrasts the beetroot, and its crunch brings the dish to this extra mile everyone digs!
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
- BEETROOT AND GOAT CHEESE MINI QUICHES
- BEETROOT AND QUINOA BURGERS
- BEETS-PISTACHIO PESTO KAMUT FUSILLI
Apricot, Beetroot & Goat Cheese Salad
- 1 pre cooked beetroot
- 2 apricots
- 50 g fresh goat cheese
- arugula (or salad mix or your choice)
- 3 cherry tomato
- 1 tbsp pistachios
- 3 tbsp olive oil
- 2 tbsp balsamic vinager
- 1/2 tsp dijon mustard (optional)
- balsamic glaze
- salt and pepper
- 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.