Healthy Summer Beetroot, Green Beans and Goat Cheese Salad Recipe
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5 from 2 votes

Simple Beet and Goat Cheese Salad with Green Beans

This 5 ingredient salad is a great way to showcase fresh produce. It is simple to prepare and packed full of nutrients. Serve it as a side or a main at your next summer gathering and it will be sure to impress.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Salad
Cuisine: Canadian
Keyword: Beet, Cheese, Salad
Servings: 4
Calories: 200kcal


  • 6 small beets greens removed
  • 1 lbs green beans
  • 3 oz goat cheese organic
  • 1/8 cup olive oil extra-virgin
  • 1 lemon juiced (or 1/4 cup)
  • 1/2 tsp sea salt
  • black pepper ground


  • Peel the beets and chop them into 1.5" cubes. Place in steamer and let steam for about 20 minutes. Keep checking on them, they should be tender but have a slight resistance.
  • Wash the beans and trim of the end bits and discard. Chop the beans into 2 inch pieces. After about 20 minutes of the beets steaming add the green beans to the steamer. They will only require 3 minutes to cook.
  • Check that the beets and the green beans are tender to your liking and remove from heat and place them in a bowl to cool. You can put the bowl in the fridge to speed up the process.
  • Once the vegetables are cool, add the olive oil and lemon juice to the bowl. Season with salt and pepper.
  • Lastly, crumble on the goat cheese just before serving. It is best to add this last so the cheese doesn't turn purple. Enjoy!


Make it vegan: Omit the goat cheese.
Make it 50% raw: Do not cook the green beans. Stir in 2-3 cups of baby spinach.


Calories: 200kcal | Carbohydrates: 20g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Sodium: 350mg | Potassium: 600mg | Fiber: 5.5g | Sugar: 12g | Vitamin C: 41.3mg | Calcium: 90mg | Iron: 1.6mg