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Sliced Chioggia Beet Salad with Parsley Pesto and Goat Cheese
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5 from 1 vote

Sliced Chioggia Beet Salad with Parsley Pesto and Goat Cheese

A fresh, unique winter salad plate featuring beets!
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: beet salad, sliced beet salad, unique beet salad recipes
Servings: 4 Servings
Calories: 104kcal
Author: Julia

Ingredients

  • 1 medium chioggia beet sliced
  • 1 medium golden beet sliced
  • 2 ounces goat cheese
  • 2 tablespoons raw cashews
  • Parsely pesto to taste

Instructions

  • Prepare the parsley pesto according to instructions.
  • Wash the beets and peel them.
  • Using a mandolin slicer, thinly slice the beets and arrange them on a plate.
  • Sprinkle on the goat cheese and cashew pieces. Drizzle desired amount of parsley pesto over everything.
  • Serve alongside your favorite entre.

Nutrition

Serving: 1Serving (of 4) | Calories: 104kcal | Carbohydrates: 7g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 110mg | Fiber: 2g | Sugar: 5g