A beautiful salad should taste as good as it looks, and this one delivers on both fronts. Layers of paper-thin sliced Chioggia beets and golden beets, shaved rainbow carrots and tender, blanched asparagus are piled over a creamy lemony goat cheese spread, then finished with fresh herbs, pistachios and a bright white wine Dijon vinaigrette. Inspired by the simple elegance of French country cooking, it’s a show-stopping salad for entertaining, brunches and warm-weather gatherings.

Shaved carrot, asparagus and beet salad dressed with pistachios and creamy dressing

Rainbow Beet Salad With Lemony Goat Cheese

Paper-thin beets, shaved rainbow carrots and asparagus are layered over lemony goat cheese and finished with a white wine Dijon vinaigrette.

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Equipment

large sauté pan
2 large bowl
small food processor
small bowl
whisk
serving platter

Ingredients

Salad

1/4 bundle fresh asparagus washed and trimmed
1 Chioggia beet greens and roots removed, peeled and sliced into paper-thin slices
1 golden beet greens and roots removed, peeled and sliced into paper-thin slices
2 cups shaved rainbow carrots
¼ cup chopped pistachios
small handful fresh dill and parsley

Lemony Goat Cheese Spread

5 oz goat cheese room temperature
2 tbsp plain Greek yogurt
1 tbsp grated lemon zest
2 tbsp fresh lemon juice
¼ tsp salt

White Wine Dijon Dressing

½ cup olive oil
3 tbsp white wine vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
salt and freshly ground black pepper

Instructions

In large sauté pan, bring salted water to a boil. Add asparagus and cook, 2 to 3 minutes. Strain and place in large bowl filled with ice water. Allow to cool for 2 minutes. Remove and cut in half. Set aside in large bowl.
Submerge beets and carrots in large bowl filled with ice water. This will help crisp up the beet slices and create a nice curl on the carrots.
Lemony Goat Cheese Spread
In small food processor, add goat cheese, Greek yogurt, lemon zest, lemon juice and salt. Blend until creamy. Set aside.

White Wine Dijon Dressing

In small bowl, whisk olive oil, white wine vinegar, maple syrup and Dijon mustard together until emulsified and silky. Season with salt and pepper to taste.

Salad

Strain beets and carrots and add to bowl with asparagus. Gently toss everything with 2 tbsp White Wine Dijon Dressing.
Smooth Lemony Goat Cheese Spread across serving platter and arrange salad overtop. Garnish with chopped pistachios and herbs. Drizzle with the remaining dressing.

Keyword beet salad, beet salad with goat cheese, French country salad, Goat Cheese, rainbow beet salad, vegetarian