Colorful Gluten Free Healthy Lunch Salad Summer Vegetables Vegetarian

Golden Beet, Pea and Goat Cheese Salad

This post may contain affiliate links. Please read my disclosure policy.

Golden Beet, Pea and Goat Cheese Salad ~ a simple little no-recipe recipe for a garden fresh salad with tons of colorful flavor.

I don’t know if this happens to you but somewhere right about now I start to get a little neurotic about the dwindling days of summer and all that.  I know we haven’t even hit August, but it’s coming, and I don’t want to have any regrets come September.  I mean, have you had your fill of fresh tomatoes, gotten to the farmer’s market often enough,  picked-your-own something — anything — yet this summer?  I haven’t so much as roasted one marshmallow or pickled one pickle.  And what about these baby beets and fresh peas, they won’t hang around forever while we get our act together.

Golden beets are a little easier to work with than regular beets because the color doesn’t bleed so much.  They’re also a little less sweet, which can be a nice change.  I love the citron yellow stems with the burnished orange colors.

You get a bright surprise when you peel them.

The greens are great to eat when they are this fresh, too, but that will have to wait for another recipe.

I boiled the beets and added the fresh peas for the last minute of cooking, just to brighten their color and take the raw ‘edge’ off.  My beets took about 30 minutes, but yours will vary, just check with a small sharp knife to see if they are tender.

I drained and ran the veggies under cold water to stop the cooking.  I cut the beets in quarters or sixths, and layered them on a plate with the peas, little globs of  fresh goat cheese and toasted pine nuts.  I decorated with mint leaves from my pot in the backyard, and drizzled it all with olive oil and fruity vinegar (mine was a mango vinegar from Whole Foods.)  Don’t forget salt and pepper.

I’m a huge believer in the power of roasted nuts of all kinds, they add so much to so many different kinds of dishes, and guess what I discovered today?   If you toast pine nuts to a deep enough brown they taste just like…wait for it… little bits of bacon.  Really!

Also try ~

You Might Also Like


    Leave a Reply

  • Reply
    SavoringTime in the Kitchen
    July 26, 2012 at 10:28 pm

    I love golden beets and reach for them most often when shopping for beets. I would have never though of combining them with peas in a salad – love it! Fabulous photos, BTW.

  • Reply
    The Café Sucré Farine
    July 23, 2012 at 8:32 am

    yum, so simple but so pretty and delicious sounding!

  • Reply
    July 22, 2012 at 10:58 pm

    I prefer working with golden beets too–no bright pink stains on the countertop! This salad sounds fresh & perfect. 🙂

  • Reply
    Magnolia Verandah
    July 22, 2012 at 2:12 am

    Golden beets – I don’t think I have come across those before. This makes for a lovely sunny salad.

  • Reply
    Words Of Deliciousness
    July 22, 2012 at 3:53 am

    I have never eaten golden beets before, I do like the regular beets. This salad does look delicious. I know what you mean about the summer days quickly disappearing, fall is right around the corner.

  • Reply
    Ellen B Cookery
    July 21, 2012 at 7:57 pm

    Oh my, this looks very very tasty! I love beets and I love goats cheese, but don’t think I’ve had them together. YUM!

    • Reply
      Sue/the view from great island
      July 22, 2012 at 3:14 pm

      I’ve discovered the best goat cheese, it’s the one in the square container, I think it’s called Chavrie, and I can’t get enough of it, it’s so creamy and fluffy.

  • Reply
    Gerlinde in Dallas
    July 21, 2012 at 8:18 pm

    I can relate to wondering if I’m ever going to make it to the “pick your own” farm before the summer is over. I have been putting that off for several weekends now..

    Your salad looks wonderful! I love beets and am probably ready to try them again. I went through a period of consuming 2-3 pounds of them per week, paired with either crumbled blue or goat cheese. I kind of got burnt out on them, but it’s been a while. Looking at your photos makes me realise how much I miss them.

    • Reply
      Sue/the view from great island
      July 22, 2012 at 3:18 pm

      Now that I’m here in Los Angeles the pick-your-own options are pretty dim, unless I want to drive for hours, and the farms are huge.
      I think I finally got my fill of beets for the season, I’m moving on…

  • Reply
    From the Kitchen
    July 21, 2012 at 4:31 pm

    Here in the midwest, local tomatoes are just coming to the market. Alas, they are not plentiful because of the draught but we are enjoying as many as we can. I love the golden beets! Your recipe sounds delicious and the photographs are wonderful.


    • Reply
      Sue/the view from great island
      July 22, 2012 at 3:12 pm

      Yeah, the weather is pretty wacky in so many places, I have a feeling greenhouse growing is the wave of the future.

  • Reply
    July 21, 2012 at 4:28 pm

    Oh I am feeling it, this autumn weather is making us feel so depressed, oh to see the sun again. This yellow dish is the closest thing to it.

    • Reply
      Sue/the view from great island
      July 22, 2012 at 2:53 pm

      I really feel for you, I keep hearing about your dreary weather, I wish I could send you some of ours, we’ve got too much of a good thing.