Garlic Beet Salad with Goat Cheese

Kricklewood Farm Garlic Beet Salad Recipe

This is a delicious and easy salad which takes little time and is a great side salad at a summer BBQ or main course. It features fresh beets, dried cranberries, goat cheese, baby greens and Kricklewood Farm Garlic Sunflower Oil.  


  • 6 medium (2 lbs) beets
  • 1/4 cup Kricklewood Farm Garlic Sunflower Oil
  • 3 cups of microgreens or arugula rinsed and spun dry
  • 4 oz or 1/2 cup goat feta cheese diced or crumbled
  • 1/2 cup dried cranberries
  • 1 tbsp granular mustard
  • 1/4 cup white wine
  • 1/8 cup Balsamic or Red Wine Vinegar
  • Slash of lemon juice


  1. Cook beets in a rolling boil for approximately 35 minutes. 
  2. Peel and cube.
  3. Refrigerate for minimum 1 hour.
  4. Mix in other ingredients and toss with dressing


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