This Beet & Pineapple Salad with Goat Cheese is an absolute showstopper! Inspired by the Boston Pizza favorite, I recreated this dish, and it’s become a massive hit—not just in my kitchen but also on my website, where it draws thousands of visitors. One bite, and you’ll see why: it’s sweet, tangy, creamy, and downright delicious.
Every so often, I get questions about whether the beets need to be cooked for this recipe. The answer? Absolutely not! This salad celebrates the fresh, earthy crunch of raw beets. Just shred or mandoline them thinly, and they’re ready to shine.
The combination of vibrant beets, juicy pineapple, and creamy goat cheese creates a salad that’s as beautiful as it is tasty. It’s perfect as a side dish or a light main, and it’s guaranteed to impress anyone who tries it.
Give it a try and bring some color and flavor to your table—you won’t be disappointed!
Pineapple, Beet and Goat Cheese Salad
Ingredients
- For Balsamic Vinaigrette:
1/4 cup olive oil
2 TBSP balsamic vinegar
1/2 shallot, minced
1 small garlic clove, minced
1 tsp Dijon mustard
3/4 tsp honey
3/4 tsp dried basil
1/4 tsp salt
freshly ground black pepper
- For the salad:
Small box of mixed greens (142g)
1/2 red onion, sliced
2 bell peppers, roasted and sliced
2 raw beets, peeled and cut into matchsticks
1/3 cup pineapple chunks
1/3 cup goat cheese, crumbled
2 TBSP slivered almonds
Directions
- Combine all the salad dressing ingredients in a small jar and shake vigorously.
- Roast bell peppers under the broiler for about 10 minutes, turning frequently. Remove to a bowl and cover tightly with the plastic wrap (ensure it doesn't touch the hot peppers.) This will loosen the skin, so once they cool, you will be able to peel them. Soak the onions in cold water while the beets are broiling, then drain them (this will take some of their pungency away.)
- Combine all the salad ingredients and pour the dressing over the salad. Enjoy!
Do I broil the beets or just the peppers while the onions are soaking? Or is this a typo?
No the beets come raw! Slice them thin. The crunch is unbelievable!
how do you peel skin off beets if u don’t cook them ???
With a potato peeler or a paring knife. I suggest wearing disposable gloves to prevent your fingers from staining. 🙂