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How to Make Chevre & Pickled Beets on a Bed of Spinach

Art Poster Print - Spinach & Beet - Artist: Barbara Nicholson - Poster Size: 10.25 X 14.25 inchesI just love this! I crave it! This is an easy, fabulous, quick and tasty appetizer that you do not have to cook, and can make in less than 10 min. ~ Kimberly Edwards

For many an age gone by, spinach and beets have always been a winning combination. Add the chevre and you have a masterpiece. Add the truffle oil, and now you have elegant splendor!

Type: Appetizer
Prep Time: Less than 10 min
Yield: Should feed 4 people as an appetizer



1. Wash the baby spinach & pat dry with a paper towel. Line the container in which you will serve this appetizer with the baby spinach in a good layer, as a bed.

2. Slice the pickled beets, if not already sliced, and alternate a slice of pickled beet and a slice of chevre (goat cheese), overlapping them on top of the bed of baby spinach.

3. Lightly drizzle the top of the entire plate with truffle oil.

4. Crack some black pepper on top to lightly cover to look pretty and to taste.

* There is enough acid in the pickled beets to balance out the oil.

5. Enjoy!

It was a total hit at our house. I just love the texture and the tang of the goat cheese. Absolutely delectable!

I hope you enjoyed today’s installment of Cooking With Kimberly. Until next time…

Eat Deliciously,

Kimberly Edwards 😀

P.S. If you are unable to find chevre at your grocery store or deli, this is a great and inexpensive one to try:

Classic Chevre by Vermont Butter & Cheese Company Classic Chevre by Vermont Butter & Cheese CompanyThe Vermont Butter and Cheese Company story begins with this mild goat’s milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room and board, learned the time-honored traditions of European artisanal cheesemaking. Working as a dairy lab technician in Vermont a few years later, she produced a chevre for a banquet organized by Bob Reese, then marketing director of the state agriculture department. Chevre was still largely unavailable in Vermont at the time but not for much longer. Inspired by the response to her chevre, Allison teamed up with Bob to found Vermont Butter & Cheese Company. Since then, Vermont Chevre has earned an honored place among chefs and consumers alike. Distinguished by a simple, mild, fresh goat’s milk favor, the cheese is highly versatile an excellent ingredient in many dishes as well as on its own. While chevre continues to grow in popularity, Vermont Chevre maintains its reputation for quality through superlative taste, freshness, and lower salt. *Made from pasteurized goat’s milk. *Suitable for vegetarians.

[tags]chevre, goat cheese, cheese, pickled beets, beets, spinach, appetizer, low fat, low calorie, vegetarian, salad[/tags]

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com.

Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos.

Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications.

Be a Champion in Your Kitchen & Eat Deliciously!

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1 Comment

  1. My good stumble friend, melchazidek, says:

    “You’re missing out tonight. I am making 5 more Glass Gallons of my secret recipe of Pickled – Eggs – Carrots – Cauliflower – Smoked Little Sausages and Jalapeno Peppers… I have boiled 40 eggs and I still only have 22 left. Hmmmmm. I gotta fix that leak HUH? :o)))”

    Wow…My dad used to love that stuff, minus the sausages…Ooohhhhh! LOL!

    Kimberly Edwards 🙂

    P.S. Add me as a friend on Stumble Upon:

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