This colorful roasted beet salad brings together sweet, earthy flavours with creamy goat cheese and a delicate tarragon twist. Topped with roasted cashews, golden Soha pine nuts, and crisp slices of watermelon radish, this salad is finished with a drizzle of balsamic vinegar and extra virgin olive oil. The result is a beautiful dish that's both refined and nourishing—perfect as a starter or a light main course.
Ingredients
For the Salad
- 3 medium beets (red or golden), boiled or steamed, peeled and cubed
- ½ cup watermelon radish, thinly sliced
- 100g fresh goat cheese, crumbled
- 2 tablespoons raw cashews
- ¼ cup Soha pine nuts
- 1 tablespoon fresh tarragon, chopped
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Salt and pepper to taste
For the Dressing
- 3 tablespoons olive oil
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1 tablespoon balsamic vinegar
Instructions
1. Cook the Beets
Boil or steam the beets until tender (about 40–50 minutes if boiling whole). Once cooled, peel and cut into cubes or wedges. Set aside.
2. Toast the Nuts
In a small skillet, heat a splash of olive oil over medium heat. Add the raw cashews and Soha pine nuts. Sauté for 3–4 minutes, stirring often, until lightly golden and fragrant. Set aside.
3. Prepare the Watermelon Radish
Thinly slice the radish into rounds or half-moons. You can use a mandoline for uniform slices.
4. Assemble the Salad
On a serving platter or in a wide bowl, layer the cooked beets, watermelon radish, and crumbled goat cheese. Sprinkle the toasted cashews and pine nuts over the top.
5. Dress and Garnish
Drizzle with olive oil and balsamic vinegar. Season with salt, pepper, and scatter the chopped tarragon over everything. Serve immediately or chilled.
This Roasted Beet Salad With Goat Cheese and Pine Nuts is a celebration of colour, flavour, and contrast—creamy, crunchy, earthy, and fresh. A perfect plate for dinner parties or elegant lunches.