Shredded Beats with Crumbled Goat Cheese and Creamy Citrus Dressing

Redwood.Hill.Farm's picture

Apr. 23, 2013

It takes only minutes to grate peeled, raw beets in a food processor. If you prefer, you can also use diced cooked beets, though the texture of raw beets gives this salad more volume and a bit of crunch.

This vinaigrette tastes indulgent. Thanks to a dollop of Greek yogurt, this dressing has a creamy, luscious texture.It's scrumptious on this salad or drizzled on grilled fish or chicken. Try substituting other combinations of citrus fruits, such as lemons, grapefruit, or blood oranges, to create unique flavors.


For creamy citrus dressing
Fat free greek yogurt 1/2 Cup (8 tbs)
Grated lime zest 1 Teaspoon
Lime juice 1/4 Cup (4 tbs)
Cilantro leaves 2 Tablespoon
Agave nectar/Honey 1 Tablespoon
Unseasoned rice vinegar 1 Tablespoon
Chopped garlic 1 Teaspoon
Grapeseed oil/Light olive oil 1/4 Cup (4 tbs)
Salt To Taste
Ground black pepper To Taste
Other ingredients
Raw beets 1 1/4 Pound , grated
Creamy citrus dressing 1/4 Cup (4 tbs)
Crumbled goat cheese 2 Tablespoon
Chopped fresh chives 2 Tablespoon



1. In a food processor, combine the yogurt, lime zest, juice, cilantro, agave nectar or honey, vinegar and garlic and puree until smooth.

2. While the machine is running, slowly drizzle in the oil until its incorporated. Season with salt and pepper.

3. Toss the shredded beets with the dressing.

4. Top with goat cheese and chives.


5. Serve at room temperature.


The dressing will keep in the refrigerator for about 2 weeks.

Recipe Summary

Servings: 8

Nutrition Facts

Serving size

Calories 138Calories from Fat 82

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 133 mg5.54%

Total Carbohydrates 11 g3.7%

Dietary Fiber 2 g8%

Sugars 8 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet