Beet Salad with Goat Cheese, Hazelnuts and Poppy Seed Dressing

Beet Salad with Goat Cheese, Hazelnuts and Poppy Seed Dressing

A delicious and easy to prepare beet salad that fantastic served warm but can also be enjoyed cold as a healthy side dish.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 245 kcal
Autor Elle


  • 4-5 medium beets, scrubbed (ca. 900 g)
  • Sea salt and freshly ground black pepper, to taste
  • 50 g crumbled goats cheese (or more)
  • handful roasted hazelnuts, coarsely chopped
  • 1 tablespoon finely chopped dill or flat-leaf parsley

For the dressing:

  • 2 tablespoon Greek yogurt
  • 2 tablespoon olive oil
  • 1 1/2 teaspoons Dijon mustard
  • 2 1/2 tablespoon apple cider vinegar Natürtrub
  • 1 1/2 tablespoon poppy seeds
  • Sea salt and freshly ground black pepper to taste


  1. Preheat the oven to 425°F / 220°C.
  2. Season the beets with salt and pepper and tightly wrap them in a double layer of foil. Roast on a baking sheet in the middle of the over until tender when pierced with a knife, 1 to 1 1/4 hours (depending on size).
  3. Alternatively, coat the bottom of an oven-safe casserole dish or Dutch oven with olive oil. Place the beets in the a single layer in the bottom of the baking dish, season with salt and pepper and cover with a tightly fitting lid (or cover tightly with foil) and roast until tender, checking for doneness between 50-60 minutes.
  4. Remove from oven and let stand for a couple of minutes. Transfer the warm beets to a paper towel-lined cutting board, and use the paper towels to rub off the skins. Trim off and discard the root ends.
  5. While the beets roast prepare the dressing. In a small bowl, whisk together the yogurt, olive oil, mustard, vinegar, and poppy seeds. Season with salt and pepper, to taste.
  6. Slice the warm beets into bite-size wedges and transfer them to a serving bowl or platter. Season them lightly with salt and then drizzle the dressing evenly over them. Sprinkle with goats cheese, hazelnuts and fresh herbs. Serve immediately.
  7. Enjoy!