Beet & City Goat Cheese Salad Recipe

City Goat cheese recipe with beets.

This savory, tangy, sweet and earthy beet salad recipe is the perfect mid-week springtime meal. It’s easy to put together and looks fantastic on the table. The combination of the fresh beets and City Goat cheese are balanced perfectly together.

Beet and Goat Cheese Salad Recipe at Zingerman Creamery

Beet & City Goat Cheese Salad


  • 1 Cup White Wine Vinegar
  • Paprika
  • 1 Pound of Beets
  • Zingerman’s Creamery City Goat Cheese
  • Tellicherry Black Peppercorn
  • Maldon or Kosher Sea Salt
  • Your favorite Olive Oil
  • ½ Cup of Pine Nuts (Optional)
  • Fresh thyme for garnish (Optional)



  1. Take the beets and trim the stems off. Thoroughly scrub and wash the outside skins. Peel off the exterior skin and rinse.
  2. Combine ½ cup vinegar, a sprinkle of paprika, and a pinch of kosher salt in a large saucepan. Add the beets and enough water so it comes just over the tops of the beets. Bring everything to a medium simmer and cover with a lid.
  3. Cook the beets until tender, 30–40 minutes. You will know they are cooked when you can prick a fork through them.
  4. Drain and rinse the beets. Pat dry with a paper towel and let them cool slightly.
  5. Slice the beets and arrange them onto a serving dish.
  6. Season with salt, black pepper and a drizzle of olive oil. Top the plate with crumbles of Zingerman’s City Goat cheese.
  7. Then generously drizzle with your favorite olive oil. Garnish the top with sprigs of fresh thyme and pine nuts (optional)
  8. Serve & enjoy!

Beet Salad with Goat Cheese Recipe