Alison Lewis

Follow Ingredients, Inc. on Facebook

Follow Ingredients, Inc. on Twitter

Follow Ingredients, Inc. on Pinterest

Subscribe to Ingredients, Inc. through your RSS reader.

Follow Ingredients, Inc. by email.


Privacy Policy

As Seen On...

My Sponsors

cool kitchen gadgets wholesale from


sept cover reduced jpg july cover extra small copy



Click here to see all archives




Manage your shopping list and search for recipes from across the web at

Late Summer Salad: Vegetable Salad with Beets and Goat Cheese

September 19, 2010

Even though it’s the end of summer, I think it’s the perfect time to make fresh salads filled with your favorite produce. This Vegetable Salad is so colorful and flavorful from fresh roasted beets, corn, potatoes, tomatoes and lettuces topped with goat cheese and pecans. It makes a great main-course vegetarian salad because it is so hearty. This recipe is adapted from a recent recipe in Cooking Light for a Corn and Basil Salad. I added and deleted various ingredients, and this version turned out even better than it looks. My friend, Nancy, served it the other night along with beef tenderloin, and her friends raved about it. You can also add chicken or shrimp if you want to add extra protein. Also, feel free to prepare the beets, potatoes, corn and salad dressing ahead of time so all you have to do is assemble the ingredients.

Vegetable Salad with Beets and Goat Cheese

Prep: 20 minutes
Cook: 40 minutes
Yield: 4 servings
2 golden or red beets, peeled and halved
4 ounces small potatoes (Finnish potatoes or red)
1/4 cup white balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 cups Bibb or Boston lettuce
2 cups mixing greens
21/2 cups fresh corn, cooked (about 3 ears)
1 cup cherry or grape tomatoes, halved
1 cup chopped yellow tomatoes
2 ounces crumbled goat cheese
1/3 cup chopped pecans, toasted
1. Place beets on a lightly greased shallow roasting pan. Bake at 375F for 40 to 45 minutes or until tender. Let cool and cut into 11/2 inch pieces

2. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 10 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise.

3. Combine vinegar, Dijon, salt and pepper, stirring with a whisk. Slowly add olive oil, stirring constantly with a whisk.

4. Arrange greens on a large platter or individual salad plates. Top evenly with beets, potatoes, corn and tomatoes. Sprinkle with goat cheese and pecans. Drizzle with white balsamic mixture. Serve immediately.


13 Responses to “Late Summer Salad: Vegetable Salad with Beets and Goat Cheese”
September, 20 2010at 05:10 am
I so love colours....especially in food! the combination of colours of these veges with the goats cheese looks fabulous. Down here, I'm almost starting to beg for summer, but i have to be patient and enjoy the beginning of spring. What do you think about if you didn't have pecans in the pantry ... i bet pinenuts or even slivered almonds would be almost as good?? Cheers Kari
Julie M. says:
September, 21 2010at 10:32 am
Alison, this is my kind of salad! I love how hearty it is. I'm definitely going to bookmark it!
September, 19 2010at 11:25 am
this looks perfect! I have a couple of beets in the refrigerator that I've been wondering what to do with. And, you can't go wrong with goat cheese.
Leslie says:
September, 19 2010at 11:27 am
This looks beyond amazing. So fresh and colorful. OMG
Ashley says:
September, 19 2010at 11:28 am
So glad you gave instructions for beets. I love them but never know how to prepare them right. This looks so fabulous! Can't wait to make it
Marianne says:
September, 19 2010at 11:29 am
This looks like a Farmers Market favorite! Should be in a book and picture is so pretty! Can't wait for your cookbook!
Helen says:
September, 19 2010at 11:30 am
Is that plate Earthborne Pottery from Alabama?? So pretty!
September, 19 2010at 11:32 am
Yes, the dish in this photo is by local Tena Payne at Her stuff is amazing!
Nancy says:
September, 19 2010at 12:57 pm
Everyone did rave about this salad. The flavors were great together and the presentation was beautiful. This is a great picture.
Tracy says:
September, 20 2010at 07:53 am
Perfect summer salad! I had never tried beets until this summer, and I discovered that I actually like them! I'll have to keep this recipe in mind the next time I get them from our CSA.
September, 20 2010at 08:51 am
Kari, pinenuts and almonds would be awesome on this!! Thanks for your comments friends!
Maria says:
September, 20 2010at 09:29 am
Gorgeous salad! I love how colorful it is!
Patti says:
September, 20 2010at 10:46 am
hmmmm....looks and sounds yummy!...I have never had beets...will have to try it out...

Leave a Reply