Beet and Cucumber Salad with Goat Cheese
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!
Servings: 4 servings
Calories: 161kcal
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
- 3 tablespoons avocado oil or any neutral tasting oil
- 2 tablespoons champagne vinegar
- 1 small shallot finely chopped
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 1 pinch salt
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