These Goat Cheese Salad towers are everything you need and more. They are not only beautifully presented with the layers of deep burgundy beets and creamy goat cheese, but they also taste delicious. You get the earthiness of the beets, with the sweet balsamic fig dressing. This is a great starter, appetizer, or beautiful side dish at any dinner party or BBQ.

❤️ Why You’ll Love Goat Cheese Salad

• Flavorful: This salad is popping with flavors–creamy goat cheese, earthy beets, olives, and salty prosciutto.
• Easy: Salads should be easy to make, and this salad is no different. It looks stunning, but it’s so easy to make that you can impress your guests with this dish.
• Healthy: This salad is packed with nutrients. It’s loaded with nutrient-rich veggies and is a great dish to serve your whole family.

🍲 Ingredients

Beets – Beets are nutritional powerhouses, packed with vitamins and minerals like folate, manganese, potassium, and vitamin C. They are also high in fiber and have an earthy and sweet flavor profile. Beets are so good when boiled. You can throw them into salads, blend them into dips, or eat them on their own.

Goat Cheese – I love goat cheese! It’s so flavorful, budget-friendly, and pairs so perfectly with both sweet and savory ingredients. What is great about goat cheese is that it’s spreadable, so you can spread it or mix it with just about anything.

Kale – Kale is so good for you! It has a robust texture and is slightly bitter. It’s packed with vitamins K, A, and C, and is considered a superfood. Eat it raw in salads, saute it up with other veggies, or you can even bake it to make kale chips!

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👩‍🍳 How to Make Goat Cheese Salad

Roast the beets

1. Preheat the oven to 400F.
2. Prepare and roast the beets: Wash the beets thoroughly, place each beet on a piece of foil, drizzle each beet with a bit of olive oil, and wrap each beet individually in foil. Place the foil-wrapped beets on a baking sheet. Roast for 40-60 minutes or until fork tender. Unwrap the beets and allow them to cool.
3. When the beets have cooled enough to handle with your hands, peel the beets with your fingers or a vegetable peeler. Set aside.

Make the dressing

1. Add the dressing ingredients to a small bowl and whisk together until combined. Set aside.

Crisp the prosciutto

1. Heat a nonstick pan over medium heat.
2. When the pan is hot, add the slices of prosciutto (do this in batches so the prosciutto doesn’t overlap) and cook until browned on one side, flip until browned on the other side. Set aside on the plate and the prosciutto will continue to crisp up while it cools. Repeat until all slices are crispy. Set aside.

Assemble the beet and goat cheese skewers

• Slice the cooled beets into 1/4-inch thick slices. Then, use a small round cookie cutter to cut out rounds from as many of the slices as you can.
• Place one beet round on a cutting board and spread 1-2 tablespoons of softened goat cheese on the round, depending on how much is needed to cover the round. Layer another beet round on top and gently push down so the goat cheese spreads to the edge of the beet round. Repeat to create a stack of 4-5 beets please let me know the size of the stacks you create depending on the size of the beets – set aside the stack and keep creating until you’ve used all the beets.
• Once you’ve created all of the stacks, cut each stack into 4 wedges and place 1 long toothpick or thin skewer gently in each wedge. Set the wedges aside.

Assemble the salad

1. Add the kale to a large bowl with 1 tablespoon of olive oil and 1 tsp kosher salt. Massage the kale for 1-2 minutes to soften.
2. Drizzle three-quarters of the dressing over the kale and toss to combine. Top the salad with the remaining ingredients – break up the crispy prosciutto into pieces over the kale and then add the pickled onions, green olives and pecans. Toss a few more times to combine.
3. Finally, top with the beet and goat cheese skewers and drizzle the skewers with the remaining dressing.

🗒 Tips and Tricks

• Roasting: Roasting beets brings out the best flavor and texture of beets. It brings out the natural sweetness and makes them tender, sliceable, and perfect to eat on their own and use in recipes like this one.
• Slice Evenly: Use a sharp knife to slice the beets into uniform, round pieces. What I like to do is use a round cookie cutter to get the perfect round shape for the towers that easily stack.
• Consider Color: There are both red and golden beets. If you want to get creative, you can use a mix of both to make a colorful tower.

🗒 Variations

If you like this Goat Cheese Salad, here are some other beet recipes that I think you’ll enjoy:

• Beet & Goat Cheese Tart
• Roasted Beet Salad with Feta and Pistachios
• Roasted Beet Salad with Blackberry Dressing
• Greek Roasted Beet Salad

🗒 Best served with

• Authentic Greek Lamb Chop Recipe
• Greek Yogurt Chicken Marinade
• Roasted Spatchcock Chicken

👝 How to Store Leftovers

Salads generally are best when enjoyed fresh, but kale holds up well in the fridge for a day or two.

🤔 Common Questions

Goat Cheese Salad Towers with Beets

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These Goat Cheese Salad towers are made with stacking beets and goat cheese. They taste amazing but also look so impressive!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Salad

Cuisine Greek-Inspired

Servings 4 -6

Calories 547 kcal

Ingredients

  

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For the beets

• 16 Small thin wood skewers
• 4 large red beets of similar size
• 250 grams plain goat cheese softened / room temperature
• Small round Cookie cutter

For the dressing

• 1 tbsp fig jam
• 3 tbsp white balsamic vinegar
• 2 tsp white wine vinegar
• 1 tsp honey
• ¼ cup olive oil
• 1 tsp salt
• ¼ tsp ground pepper
• ¼ tsp chili flakes
• 1 large or 2 small garlic cloves pressed

For the salad

• 6 slices of prosciutto
• 2 bunches tuscan kale / lacinato kale
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ⅓ cup pickled onions
• 2/3 cup green olives halved
• ¾ cup pecans toasted if desired

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Instructions

 

Roast the beets

• Preheat the oven to 400F.
• Prepare and roast the beets: Wash the beets thoroughly, place each beet on a piece of foil, drizzle each beet with a bit of olive oil, and wrap each beet individually in foil. Place the foil-wrapped beets on a baking sheet. Roast for 40-60 minutes or until fork tender. Unwrap the beets and allow them to cool.
• When the beets have cooled enough to handle with your hands, peel the beets with your fingers or a vegetable peeler. Set aside.

Make the dressing

• Add the dressing ingredients to a small bowl and whisk together until combined. Set aside.

Crisp the prosciutto

• Heat a nonstick pan over medium heat.
• When the pan is hot, add the slices of prosciutto (do this in batches so the prosciutto doesn’t overlap) and cook until browned on one side, flip until browned on the other side. Set aside on the plate and the prosciutto will continue to crisp up while it cools. Repeat until all slices are crispy. Set aside.

Assemble the beet and goat cheese skewers

• Slice the cooled beets into 1/4-inch thick slices. Then, use a small round cookie cutter to cut out rounds from as many of the slices as you can.
• Place one beet round on a cutting board and spread 1-2 tablespoons of softened goat cheese on the round, depending on how much is needed to cover the round. Layer another beet round on top and gently push down so the goat cheese spreads to the edge of the beet round. Repeat to create a stack of 4-5 beets please let me know the size of the stacks you create depending on the size of the beets – set aside the stack and keep creating until you’ve used all the beets.
• Once you’ve created all of the stacks, cut each stack into 4 wedges and place 1 long toothpick or thin skewer gently in each wedge. Set the wedges aside.

Assemble the salad

• Add the kale to a large bowl with 1 tablespoon of olive oil and 1 tsp kosher salt. Massage the kale for 1-2 minutes to soften.
• Drizzle three-quarters of the dressing over the kale and toss to combine. Top the salad with the remaining ingredients – break up the crispy prosciutto into pieces over the kale and then add the pickled onions, green olives and pecans. Toss a few more times to combine.
• Finally, top with the beet and goat cheese skewers and drizzle the skewers with the remaining dressing.

Video

Notes

• This salad is great for any season! Serve it with something from the grill like our Sumac Chicken Thigh Skewers or in the Fall or Winter as a part of a holiday spread.
• If you love this salad, try our Roasted Beet + Salmon Salad (Blue Zone Recipe)

Nutrition

Calories: 547kcal | Carbohydrates: 31.9g | Protein: 19.6g | Fat: 40.3g | Saturated Fat: 12g | Polyunsaturated Fat: 5.4g | Monounsaturated Fat: 19.9g | Cholesterol: 67.7mg | Sodium: 1617.3mg | Fiber: 5g | Sugar: 10.6g

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