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Beet and Chèvre Salad with Summer Greens

I’m loving this Beet and Chèvre salad with Summer Greens. For lunch, for supper … it is so flavourful and fresh! I think I have made it three times in the last week. For extra protein, I add a boiled egg for each person to make this a satisfying lunch that keeps our family going all afternoon. Hope you enjoy it!



  • 4-5 small-medium organic beets
  • 1 salad bowl full of organic summer greens (baby lettuce blend, baby kale or spinach)
  • Crumbled goat chèvre

Balsamic Vinaigrette:

  • 2 TBSP + 1 tsp organic balsamic vinegar
  • 2 TBSP organic olive oil
  • 3 tsp honey
  • 1 tsp dijon mustard
  • Sea salt & pepper to taste

Make It:

  1. Slice the ends and tops of the beets and cut them into six wedges. Place in a small pot and steam or boil until cooked. Strain and set aside to cool.
  2. Combine the vinaigrette ingredients and emulsify.
  3. Place the summer greens in a salad dish, add the beets, toss with the vinaigrette and crumble the chèvre on top.