Recipe: Spring Salad with Herbed Goat Cheese and Pickled Beets APR 29, 2022

Posted By: Erika Grimes Awareness,


This recipe was provided by Edible Charleston, an Eat Drink Local Month supporter. Photo by Shell Royster. Recipe developed by Josh Miller.


Serves 4


Let the farmers’ market be your guide when it comes to assembling this fresh spring salad. Pickled beets and red onions provide a tangy, earthy bite, balanced by the creamy goat cheese and peppery arugula. If you make this salad, be sure to post a photo and tag #EatDrinkLocalCHS so we can share!


For the Dressing:

– ½ cup local extra-virgin olive oil
– ¼ cup lemon juice
– ¼ cup aged sherry vinegar
– 1 tablespoon local honey
– 2 teaspoons Dijon mustard
– 1 teaspoon local sea salt
– ½ teaspoon freshly ground black pepper


For the Salad:

– 4 to 6 cups locally-grown arugula
– 2 cups Quick-Pickled Beets and Red Onions (see recipe below)
– 3 tangerines or mandarin oranges, peeled and sliced
– 1 (4-oz.) log of local goat cheese
– ½ cup chopped mixed herbs, such as parsley, thyme, and dill (local!)
– 1 cup blanched spring peas, cooled
– 1 cup microgreens (optional, and local!)
– Toasted pine nuts and fresh mint, for garnish


In a small jar, combine all ingredients for the dressing; seal jar, shake vigorously to combine. Set aside.


Divide arugula, beets and onions, and tangerine slices evenly among 4 salad plates. Roll goat cheese in herbs; tear into pieces, and divide among plates.


Sprinkle peas, microgreens, pine nuts, and mint over salads. Drizzle with desired of dressing just before serving.


Quick-Pickled Beets and Red Onions


Cut 12 ounces of roasted beets into small wedges; cut 4 ounces of red onion into thin slices. In a 4-cup glass measuring cup, add beets and onion slices. Add 7 ounces of white or apple cider vinegar to halfway full; add 7 ounces of water to cover. Add 1 tablespoon honey or sugar and 2 teaspoons kosher salt. Microwave on high until steaming, about 4 minutes. Let cool. Refrigerate in a sealed container up to 1 week.

Subscribe to Edible Charleston today!