This vibrant beet salad is infused with warm, earthy flavors from cumin and coriander oil, paired with creamy goat cheese, and served with garlic bread crostini. This recipe is designed to be IDDSI-compliant for various texture levels, including options for pregelled garlic crostini to ensure safe enjoyment. With the deep flavors of roasted beets, tangy goat cheese, and aromatic cumin and coriander oil, this dish is both delicious and texture-friendly.
Check out the modifications below the recipe for customizing IDDSI-level, style of eating, or energy levels!
Cubed Beet Salad with Cumin & Coriander Oil, Goat Cheese, and Garlic Crostini
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). If using raw beets, peel, cube, and roast for 30–40 minutes until soft. Let cool. For puree: Blend roasted beets with a small amount of water or oil until smooth.
- In a saucepan, gently heat olive oil with cumin and coriander for 5 minutes on low. Remove from heat and let infuse for several minutes. Strain if desired.
- Lightly toast bread slices. Rub with cut garlic and brush with olive oil.
- Cut into small cubes and place in a shallow dish. Pour water or broth over bread and let soak 5–10 minutes until soft and moist, yet holding shape. Test texture as needed.
- Toss cubed beets with cumin & coriander oil, salt, and optional balsamic vinegar. Crumble goat cheese finely (Level 5) or use soft chunks (Level 6). Plate with pregelled crostini and garnish with fresh herbs.
How do I…
Modify the texture?
Puree: Puree the roasted beets with a bit of water or cumin-coriander oil until smooth and pudding-like. You can add a small amount of balsamic vinegar for tang. Blend goat cheese with water or broth. Blend garlic oil/salt/cloves with pregel liquid and apply to breadcrumbs until achieving saturation.
Minced and Moist: Finely mince or mash the beets to small, moist pieces no larger than 4mm. Crumble the goat cheese very finely and mix it with the beets for added moisture. Use pregelled breadcrumbs
Soft and Bite sized: Dice beets into 15mm cubes and crumble the goat cheese into soft, bite-sized pieces. Cut pregelled garlic bread into 15mm cubes. Make sure the bread is moist and soft for safe chewing.
Adjust the macros?
Protein: To increase, add more goat cheese or swap for a higher protein cheese like whipped feta. Lentils or chickpeas can add plant-based protein or you can add a meat.
Fat: To reduce, use low fat goat cheese or cottage cheese. To increase, add tahini or ground nuts.
Carbs: To increase, mix in chopped raisins and dates that have be rehydrated in hot water for ~15 minutes, or serve with couscous. To reduce, swap crostini with cauliflower or parsnip mash and/or skip balsalmic.
Make it fit my eating style?
Gluten-Free: Skip or swap the bread for a gluten free bread or serve over a garlic rice.
Dairy-Free/Vegan: Skip the cheese, may replace with tofu crumbles tossed in nutritional yeast.
Make it fit my spoons?
Roast beets ahead and store in fridge for up to 4 days.
Make infused oils in a batch, it keeps well and can flex for other meals too.
Buy pre-cooked beets (vacuum packed or canned) and skip roasting.
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