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+ servings

Beet and Cucumber Salad with Goat Cheese

Priscilla Lawrence
This delicious beet and cucumber salad with goat cheese is so easy to make and the perfect side for any summer barbecue! Crunchy cucumber, soft beets and goat cheese tossed in a shallot champagne vinaigrette, you'll love this recipe!
5 from 6 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 161 kcal

Equipment

  • 1 small bowl
  • 1 peeler

Ingredients
  

  • 1 cup cucumber peeled and sliced. About 1 medium cucumber
  • 2 cups beets cooked and chopped. About 3-4 small medium beets.
  • 3 tablespoons goat cheese
  • 1 tablespoon fresh chives finely chopped
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Shallot Champagne Vinaigrette

Instructions
 

  • Peel and slice the cucumber. Place cucumber in a bowl lined with paper towels and sprinkle salt on it. Let sit while you prepare everything else.
  • Chop shallots, beets and chives.
  • In bowl, mix together oil, vinegar, mustard, garlic powder, pinch salt & pepper and shallots.
  • Remove cucumber from bowl. Wipe extra moisture from them with paper towel. Assemble beets, goat cheese, cucumber, vinaigrette and chives in bigger bowl and enjoy!

Notes

The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 692mg | Potassium: 300mg | Fiber: 2g | Sugar: 6g | Vitamin A: 189IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg
Keywords barbecue, beet cucumber salad, gluten-free
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