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Balsamic Glazed Beets with Goat Cheese and Mint

Beetroot glazed with balsamic vinegar and served with goat cheese and mint.
5 from 1 vote
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Course: side
Cuisine: British
Keyword: beet salad, beetroot salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 103kcal


  • 500 g 4 small beets
  • 1 tbsp balsamic glaze
  • 2 tbsp olive oil
  • sea salt to taste
  • 50g/2 tbsp goat cheese crumbled
  • 2-3 leaves of fresh mint chopped


  • Trim the beetroot leaves and wash them but do not peel as beetroot tends to bleed when boiled and keeping the skins on reduces bleeding.
  • Put them in a pot and cover with water, boil them for 30 minutes for small beetroot.
  • Test the doneness by piercing with a knife, the same way you would do with potatoes.
  • Peel them as warm as your hands can take it and quarter.
  • Toss with olive oil, balsamic glaze and sprinkle with sea salt while still warm.
  • Scatter crumbled goat’s cheese and mint before serving.
  • Serve warm or cold.


Calories: 103kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 96mg | Potassium: 271mg | Fiber: 2g | Sugar: 6g | Vitamin A: 114IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg