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This is the perfect appetizer for when you have guests over. The pesto can be made ahead of time and keeps for weeks in the fridge (or months in the freezer). I like to buy pre-cooked and peeled beets so I have more time to prepare the rest of the meal.

All I have to do is to toss the salad before serving, and it’s always a huge hit. It’s even easy to please goat cheese haters (I’m looking at you, Alexandre Champagne) by leaving that part out. The recipe won’t be bland or boring in the least.

If you have my book, I recommend going to Page 88 and checking out the various pesto recipes. There’s even one for those of you who are allergic to nuts. Pick any one you like to go with the beet salad.  

Bye bye. 

  • ServesServes 4
  • Prep time5 min
  • Cook time-
  • Timeout-
  • FreezingFreezes well


  • 4-6 beets, peeled and cooked (see intro)
  • 1/2 cup arugula
    Replacement options

    or baby spinach

  • 2 green onions, chopped
  • Salt and pepper, to taste
  • 1/2 cup goat cheese, to taste
  • Lime, for serving (optinal)
For the pesto
  • 3.5 oz walnuts, roasted
    Replacement options

    or others nuts of your choosing

  • 1 cup fresh basil leaves
  • 2 cloves garlic, minced
  • 1 tablespoon lemon zest or juice
  • 1 tablespoon Parmesan, grated (or more, to taste)
  • 1/2 cup olive oil
  • Salt and pepper, to taste


  1. Cut the beets into quarters and put them in a large salad bowl. Add the arugula and green onions. Season. Set aside.
  2. In a food processor, process all the pesto ingredients.
  3. Serve on the salad with goat cheese and some lime juice. The remaining pesto will keep in the fridge for a couple days, or in the freezer for 3 months. 
Recipe published on August 19, 2018