Beet Salad

I love cool foods in the summer. Conch ceviche, shrimp, salads, and now this gorgeous beet and goat cheese stack.

There was this one time, I was in Key West, actually it was only three months ago. I was in Key West and believe it or not, I had no idea where to go eat for dinner. I had been to every place (or so I thought) and just didn’t really have a feel for anything. Doesn’t sound like a problem that garners a lot of sympathy, I know.

So here I was hungry and hot, because Key West is hot y’all. Then it occurred to me to call my trusty friend Jerry. He visits  Key West often and he loves good food so I knew he would lead me in the right direction. And he did. Boy did he ever. He referred me and the wife to Cafe´ Sole´. If you’re ever in Key West, you must go. Repeatedly.

I had seen this place a million times before. And to be quite honest, it doesn’t look like much. It doesn’t even really look like a restaurant. We were seated outside on this tiny little patio. Remember I said it was hot? But it wasn’t so bad. The evening was beautiful. Menu came and we ordered this beet salad Napoleon. We had no idea what we were getting really. We just knew it was not going to be fried thus and such.

It was a cold “salad” with goat cheese, drizzled with a vinaigrette and truffle oil. We were thinking, salad. Like with greens. No, what came out was this beautiful jewel stuffed with goat cheese. Ahhhh! It was pure goodness in my mouth and I knew I would be making it this summer.

I’ve been thinking on this and looking at some recipes for this, but I don’t have truffle oil. I’m not buying truffle oil for this one thing. I wanted something a little less….less….fussy?

What I did have was goat cheese, I buy it at Costco and I almost always have it in my fridge or freezer. Check. I also had lemon curd. Check. My wife grows herbs, including lemon thyme and lemon balm. Check. And citrus rice vinegar, because we like to have it with cucumbers. Check. I had a citrusy/lemony feeling coming on, which goes great with goat cheese and beets.

And it worked! It doesn’t take that much effort and it’s freaking beautiful! Put this on a bed of wild greens, or a spring mix, and you have yourself something impressive.

Oh, and if you don’t like beets, give this a try. Those little globes are not just veggies covered in dirt, they are jewels of loveliness.



3-4 beets, cut into 1/4 inch thick rounds
5 ounces goat cheese
1 slightly heaping teaspoon of lemon curd
1 cup sugar
1 cup rice vinegar
chopped fresh herbs, I used what I grow, lemon thyme, lemon balm, oregano, and parsley for good measure
lemon zest, optional for garnish
arugula for garnish
crumbled goat cheese for garnish


Let the goat cheese come to room temperature.

In a pan, bring rice vinegar and sugar to a boil. Turn the heat down to medium low and add the beet slices, cooking about 5 minutes on each side or until tender. You will probably have to do this in batches. Remove them from the pan onto a paper towel lined plate and pat dry. Chill the beets. Save the vinegar and sugar mixture.

Mix together goat cheese, herbs, and lemon curd. Chill that.

To assemble, take one beet slice, spread some goat cheese on it, then another and stack on top, repeat until you get the height you want. Drizzle a little of the rice vinegar and sugar mixture on top. Top with crumbled goat cheese and lemon zest if using.


If you want to save a little time with the beets, you can toss them in your Instant Pot or other electric pressure cooker. Cut off the greens and wash the beets. Place a cup of water in bottom of the pot, place the trivet and place the beets on top. Pressure on high for 16 minutes. If the beets are REALLY large pressure for 18 minutes. Quick release.

About the time the beets are close to done, go ahead and bring the rice wine vinegar and sugar to a boil, just as above. When cool enough to handle, the beet skins should come off very easily. Slice them when cool enough and coat them in the rice wine vinegar mixture. Proceed as above.

**NOTE: You can always slice the beets up and roast them. Toss them with oil and balsamic vinegar.

I have not tested this, but I’m sure I will – if you don’t have lemon curd but have orange marmalade, or pineapple preserves, I bet they would go perfectly in the goat cheese.  Come to think of it, I bet a tad of raspberry or fig preserves would work splendidly too!  And one more thing, if I had some pistachios hanging around (and let’s face it, who does?) I would have topped the stacks with them.

And truly, if you ever get the chance to get to Cafe´ Sole´ doooo it! After that first night we went back again. The hogfish there is the most delectable fish I have ever eaten and the conch carpaccio was heavenly.

Beet Salad Napoleon or Beet and Goat Cheese Stack...either way you say it, it's delicious and beautiful!Click To Tweet Beet Salad Napoleon

78 thoughts on “Beet Salad Napoleon”

  1. I definitely have to try this recipe. It looks so beautiful, people will think I can cook!

    1. Haha Em. Be careful though…if you fool them once into thinking you can cook, they’ll keep on coming back for more!

    1. Thanks so much Leanna! Beets are so delicious….I’m so glad I kept on trying them over the years. Certainly there had to be a way to cook these badgers that I would love. When I finally found out I liked them roasted, it cleared my mind for other ways. Now I love them anyway I can get them!

  2. Oh wow, this dish looks so yummy Jaxx. The colours are perfect for summer dining and I can’t wait to give this a go. I’ve never made a beet salad like this before.
    Thank you for sharing your recipe at Create, Bake, Grow & Gather. I’m delighted to be featuring it at tonight’s party and pinning as well.

  3. Beautiful, beautiful dish! The colours draw you to it immediately! I would have never thought of adding lemon curd to the goat cheese but I bet it works beautifully adding a bit of tanginess. Pinned!

  4. This is pure perfection! I love the combination of beets and cheese, this is my ideal summer dish! Thank you for sharing with #CookBlogShare

  5. That looks SO good, I will have to try it. I live in Australia where they like to put beets on burgers, and it drives me crazy how that stains the bun bright pink, lol! I therefore have a rule that I only eat them where they can do no such thing, and this is a perfect idea. Mmmmm, goat’s cheese, too. Thanks for sharing!

    1. Beets on burgers? Odd sounding but somehow intriguing too!

      Yeah, beets stain EVERYTHING!

    1. Thanks Monika! That means a lot, really. I’m really new to the photog part and it’s been a ton of trial and error.

  6. What a perfect salad for a hot summers day, we will love this! Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  7. Looks and sounds fabulous! I have a lot of fun recreating recipes, too. Thanks for sharing with us at Creatively Crafty #ccbg 🙂

  8. These look simple and adorable. I’d definitely make this when I wanted a pretty little snack for company. (Or just more beets in my life, because beets are fabulous.)

    1. Yes, they are fabulous!
      If you can find some big ones, right after you assemble it, cut in in fourths and they look like little layered cakes. Perfect for company over a bed of greens. Thanks for taking a look C!

      1. These look delicious, I can imagine the flavours of the herbs and goats cheese go really well with the beetroot. Will definitely give them a try.

    1. What converted me was roasted beets. Try roasting them in slices. Roasted they turn to complete goodness and then I was like, hey look at me, I like beets! I took off running!

      1. Then there’s hope for me yet!! I’ve been trying to get on with them as they’re supposed to be so good for you & all… I’ll try roasting; things generally get sweeter when roasted right? Sounds good! Rx

  9. Dang. Read this one day too late. Left KW yesterday. If you go back you gotta try Hogfish Bar and Grill, Santiago’s Bodega, and Pirate’s Seafood (food truck.) I love beets and goat cheese so this sounds delish.

    1. I have been to all except Hogfish Bar and Grill. That’s on Stock Island right? We got turned on to that place just on this last trip but we were leaving the day after. So at about 8:30 pm, we hopped on our mopeds and went to find it so we knew where to go next time.
      If you’re ever back, go to Cafe Sole. It’s amazing!

      1. Yes, on Stock Island. I’ll be back in the fall and will be sure to check it out! Thanks!

        1. This is a fabulous recipe, I am a beet fan and I’ve never prepared beets like this! Very original and appealing:) Have you linked it up to #CookBlogShare so more people can see it? I am hosting it this week:)

  10. This looks amazing! Thanks for sharing at What’d You Do This Weekend? Hope to see you again next week!

    Wishes for tasty dishes,

  11. yummyyy they both look really tasty, I’m a fan of beets so will definitley try that one out over the weekend <3 thanks for sharing

      1. Hi Jaxx, sorry to ‘reply’ here but I’m having trouble getting to the bit where I can leave a fresh comment on your site. I tried in two browsers. I just wanted to say how lovely your Beet Salad Napoleon looks – it really is gorgeous and perfect for a hot day as you said! If we go to Key West on our next visit to the Sunshine State I will definitely give Cafe Sole a try! Thank you so much for sharing, and for being a part of Hearth and Soul.

    1. Thanks Rihab! I’m have been truly surprised how many people have come by and looked at this recipe and said they liked beets. Most of the people I know hate beets, or they hate them in their mind from when they were a kid. Beets rock!

    1. If you love beets you will love this! I know a lot of people don’t like beets and I used to be one of them. I just kept trying and then one day I liked them. And now I love everything about them.

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