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.


Find another unique twist on nutritious beets here!

Prep Time
20 min
Cook Time
30 min
50 min


  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g