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Beet Salad

A delicious collaboration of beets, nuts, and mixed greens, topped with crumbled cheese and balsamic vinegar. Perfect as a starter or main dish.



  • 2 lbs fresh beets (about 8), peeled and cubed
  • 1 cup water
  • 3/4 cup packed brown sugar
  • 1/2 cup orange juice
  • 1/2 pineapple juice
  • 1/3 balsamic vinegar
  • 2 tbsp unsalted butter
  • 8 oz crumbled goat cheese
  • 2 cups torn mixed greens
  • 1/4 cup pine nuts, toasted
  • balsamic vinegar

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Cooking Steps

  1. In a large saucepan combine beets, water, brown sugar, orange juice, pineapple juice, the 1/3 cup balsamic vinegar, and the butter.
  2. Bring to a boil; reduce heat t medium-low. Simmer, uncovered, about 1 hour or until beets are tender and most of the liquid has boiled away. Remove from heat; cool.
  3. To serve, divide beet mixture among 8 salad plates. Sprinkle each serving with goat cheese; top with greens. Sprinkle with pine nuts. Drizzle with additional balsamic vinegar.

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