Low FODMAP Beet & Goat Cheese Salad features spring mix lettuce, canned or pickled beets, crumbled goat cheese, pepitas, and a red wine vinaigrette.
I love beets. When I was little my mom grew them in her garden in the back yard. She always pickled the beets, so that’s how I grew to love them. The problem is that I always forget about them. For some reason they just aren’t on my radar. Beets were not on my mind until I recently went to an upscale restaurant and saw a beet, goat cheese, and spring mix salad on the menu. I thought it sounded fantastic and decided to make my own version.
I know that Monash recently tested beetroot and found that canned and pickled beets are lower in FODMAPs than the fresh version. Which is fine with me because my favorite is the pickled version. It’s also so easy to just pop open a can or jar instead of going to the trouble of having to wash, chop, and cook them, am I right? The only caveat is trying to find pickled beets without high fructose corn syrup. I found Del Monte to be just the thing. (Affiliate link – As an Amazon Associate, I earn from qualifying purchases.)
This recipe is good with either pickled or plain canned beets. Personally, I love pickled the best. They go so well with the sweet-tart vinaigrette, creamy goat cheese and nutty pepitas. I hope you enjoy this Low FODMAP Beet & Goat Cheese Salad recipe as much as I do. It is salad perfection in my book!
You may like these other low FODMAP salads from my collection:
Low FODMAP Beet & Goat Cheese Salad
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/8 teaspoon ground black pepper
- 1 pinch of salt
- 5 oz. package spring mix lettuce
- 1 cup canned or pickled beets, drained well and cut into bite-size pieces
- 1/2 cup crumbled goat cheese
- 1/4 cup pepitas toasted
Instructions
- In a large bowl, whisk together the olive oil, vinegar, syrup, mustard, pepper and salt. Add the spring mix and toss well.
- Divide salad equally among 4 salad bowls or plates. Top each serving with the pickled beets, goat cheese and pepitas, dividing evenly. Serve and enjoy.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.
