Recipes Collection

Local Chioggia Beet Salad with Goat Cheese Dressing

Categories: Vegetarian


  • 12 ct Windy City, Chioggia beets
  •  2 ct Meyer Lemons, zested and juiced
  •  3 tbs Shredded Fresh Parsley
  • 1/4 tsp Sea Salt
  • 3-4 ct Beet Leaves for Garnish


Pepper Corn Goat Cheese Dressing:

  • 1/4 c. Heavy Cream
  • 3 tbs Olive Oil
  • 4 oz Soft goat cheese
  • 1/2 tsp Minced Garlic
  • 1/4 tsp Black Pepper



Remove the stems from the beets peel then rinse under cold water. Use a spiralizer or cheese grater to shred the beets into a large bowl. Add parsley, lemon juice, lemon zest, salt and toss together.

To make the dressing, add all ingredients to a blender and blend until smooth. Serve on a chilled plate and drizzle with goat cheese dressing. Top with a beet leaf.


Serve and enjoy.