Beets can be one of those foods people either love or hate. In this seasonal salad they are perfectly paired with apples and goat cheese and will have you asking for more! 

The Dish: Beets with goat cheese

The Restaurant: The Cheesecake Factory

The Chef: Donald Moore

Ingredients — serves two people

— 2 cups beets, cooked, peeled and cut into 1″ pieces

— 1 Tbl. Citrus Honey Vinaigrette*

— 1/4 cup Apples, cut into half inch pieces

— 3 Tbls. Goat Cheese with fresh herbs*, crumbled

— 3 Tbls. Glazed Pecans*

— 2 cups Arugula

— 2 tsps. Citrus Honey Vinaigrette*


1. Place the beets into a mixing bowl. Drizzle a little vinaigrette over them and gently toss together. Place equal amounts of the beets onto chilled serving plates.

2. Sprinkle the goat cheese, apples and pecans over and around the beets, with much less in the center area.

3. Place the arugula into a mixing bowl. Ladle the additional vinaigrette into the bowl and over the arugula. Gently toss the ingredients together.

4. Place the arugula (centered) on top of the beets.

5. Bon Appetit!

*Available in most supermarkets and specialty stores. Excellent recipes are also available in a variety of cookbooks and on the internet.

Note: When we prepare this dish in our restaurants using our exact recipes and ingredients prepared fresh daily, the total calories are under 590. At home, the calories will vary based on the ingredients used.

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