Petite Beet Salad

Serve this finely chopped beet salad with goat cheese and fresh chives during the first course of Afternoon Tea. It’s a great compliment to any tea sandwich.


  • 4 large beets
  • 2 oz goat cheese
  • 3 tablespoon chives
  • 6  small/petite bowls (spice/prep bowls work great)


Wash beets well and trim ends off before cooking. Boil for approximately 20-30 minutes or until tender. Drain beets and peel skin using a knife.  Chop beets into small pieces and divide amongst the six small bowls.  Evenly crumble goat cheese on top of beets then sprinkle with freshly chopped chives.  Optional: Add a blooming touch by topping the salad with a flower from your chive plant.


About thebloomingcup

I'm a GIS Analyst (Cartographer/Geographer) with a degree in History, who loves learning about the world. Tea is my drink of choice.
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