Beet Salad with Goat Cheese


Prep time: 20 Minutes
Cook time: N/A
Total time: 20 Minutes
Serves: 6 Servings



  • Trim beet tops and bottoms, use caution that they can stain hands.
  • The preferred method to cook it is in an Instant Pot. In the pot of your Instant Pot, place rack, ½ cup of water and your beets. Set to high, manual for 15 minutes. Quick release.
    • You may also cook in the oven:
      Place trimmed beets in a foil packet, drizzle with a bit of Durant Arbequina Olive Oil. Wrap tightly and place on sheet pan, bake for 40-60 minutes at 400 degrees.
  • While your beets cook, prepare your dressing.
  • Combine your shallots, garlic and Apero White Peach Vinegar. Let sit for 10 minutes.
  • Whisk in your Durant Olio Nuovo Olive Oil, salt and pepper and finally chopped tarragon.
  • Once your beets are cooked, remove the skin carefully and cut into 1” pieces. 
  • Dress beets with salad dressing while warm to allow them beets to absorb the flavor.
  • Plate and add your goat cheese and any additional tarragon and/or arugula for garnish.

*Recipe and imagery courtesy of Cosette Posko – Cosette’s Kitchen