Beautiful Beet Salad

  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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6 beets, thoroughly washed

2 ribs celery, cut on the bias into sticks, 1-inch long and 1/4-inch wide

Two 140-gram (5-ounce) logs fresh goat cheese

100 grams (3 1/2 ounces) pistachios, finely chopped

100 grams (3 1/2 ounces) watercress, stems removed

70 grams (2 1/2 ounces) crimson microherbs

Citrus Dressing:

2 tablespoons clementine or orange juice

2 tablespoons lemon juice

1 tablespoon whole-grain mustard

2 teaspoons white wine vinegar

2 tablespoons olive oil


  1. Place the beets in a pot and cover with water. Bring to a boil; cook for 20 minutes, or until cooked through. Rinse under cold water to cool down, then peel off the skins--with gloves to prevent having purple-pink hands! Slice thinly, preferably on a mandoline. Chill.
  2. Cut the goat cheese logs into thick slices, then shape into rounds and roll in the pistachios.
  3. Arrange the salad (beets, celery, watercress and goat cheese) on a platter.
  4. In a bowl, whisk the clementine juice, lemon juice, mustard, vinegar and olive oil until emulsified. Drizzle over the salad, and garnish with crimson microherbs.

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