Baby Beet Salad

A combination of yellow and red beets makes for a colorful salad that is topped with creamy goat cheese. The longer the beets marinate, the stronger the flavor.
Baby Beet Salad image

Find another unique twist on nutritious beets here!

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 2 baby yellow beets, scrubbed well
  • 2 baby red beets, scrubbed well
  • 1/4 cup mirin
  • 1/4 cup rice vinegar
  • 1 tbsp red wine vinegar or
  • balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • 1/4 head picked frisée (aka curly endive), leaves only
  • 1/4 tsp sea salt or fleur de sel
  • 1/8 tsp ground coriander seeds
  • 2 tsp raw honey
  • 1 tbsp fresh watercress leaves
  • 1 oz goat cheese (CHEF’S TIP: Opt for locally sourced goat cheese, if available.)


  1. Preheat oven to 375°F. In a small roasting pan, add beets and roast until tender and easily pierced with a sharp knife, about 30 to 40 minutes. Remove from oven and set aside until cool enough to handle. (NOTE: This recipe uses baby beets, but you can use larger ones and increase the roasting time.)
  2. Remove and discard skin from beets. (Use gloves, if desired.) Transfer beets to a medium bowl and toss with mirin and rice vinegar. Marinate 1 hour, or up to 3 days, covered and refrigerated.
  3. Transfer to a cutting board, discarding marinade; wash and dry bowl. Cut each beet in half and return to bowl. Add red wine vinegar and oil and toss to combine. Add frisée and toss. (TIP: Adding frisée last helps prevent discoloration.)
  4. Divide beet mixture among 2 plates. Top each with salt, coriander, honey, watercress and goat cheese, dividing evenly.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 244
  • Carbohydrate Content: 27 g
  • Cholesterol Content: 7 mg
  • Fat Content: 10 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 388 mg
  • Sugar Content: 23 g