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Beet, Goat Cheese & Balsamic Salad

Red and Golden beets lay over a generous spread of fresh goat chèvre, topped with greens, pumpkin seeds and California Olive Ranch Balsamic Vinaigrette- say hello to your new favorite summer salad. Cool and hearty at the same time, this is a wonderful addition to an outdoor barbecue, as a side at the dinner table, or as a lunch. We love the creamy goat cheese paired with succulent, roasted beets and crunchy pumpkin seeds. California Olive Ranch Balsamic Vinaigrette ties everything together perfectly with its sweet and tangy flavors, making this salad not only delicious, but so easy to prepare.


  • 4 medium beets

  • 3 oz goat chèvre

  • 5 oz salad greens

  • 3 tablespoons pumpkin seeds

  • 3 tablespoons California Olive Ranch Balsamic Vinaigrette


1. Preheat oven to 375F

2. Place whole beets in oven for 1 hour or until tender when poked with a


3. Let beets cool until able to handle, remove skin

4. Slice beets into 1/4 inch thick rounds

5. On your serving plate, spread the goat chèvre

6. Top chèvre with sliced beets, roughly chopped salad greens and pumpkin seeds

7. Drizzle California Olive Ranch Balsamic Vinaigrette over salad and enjoy

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