Minced & Moist Beet Salad with Garlic Crostini

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!

IDDSI Level 5 Minced & Moist Cubed Beet Salad Recipe

This dish is a flexible, IDDSI-compliant way to bring together rich flavors and textures while ensuring safety and enjoyment. Whether it’s for a light meal or a side dish, this beet salad with cumin and coriander oil brings a fresh twist to the table that everyone can enjoy.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Cool Time (Crostini only) 1 hour hr 30 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 2

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: American, Mediterranean

Calories: 275

Ingredients Equipment Method Notes

Ingredients

  

Beet Salad:

• 1 cup roasted beets cubed (softened as needed for IDDSI)
• 1/4 cup goat cheese softened
• 1 tablespoon cumin & coriander oil see below
• 1/2 teaspoon salt
• 1 tablespoon balsamic vinegar optional
• Fresh parsley or cilantro for garnish

Cumin & Coriander Oil:

• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

Garlic Crostini (Pregelled – for Levels 5 and 6):

• 4 slices soft white or sourdough bread
• 1 clove garlic halved
• 2 tablespoons olive oil
• Water or broth for pregel process

Equipment

• Oven & baking sheet
• Small saucepan (for infused oil)
• Knife and cutting board
• Food processor or blender (if puréeing)
• Small dish (for pregel crostini)
• Mixing bowl

Method

 

1. Preheat oven to 400°F (200°C). If using raw beets, peel, cube, and roast for 30–40 minutes until soft. Let cool. Blend half of the roasted beets with a small amount of water or oil until smooth.
2. 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. Remove and discard the herbs. Lightly toast bread slices. Rub with cut garlic and brush with the infused oil.
3. Cut into small cubes and place in a shallow dish. Pour water or broth over bread and let soak 2-3 minutes then flip and repeat until entirely saturated yet holding shape. Cover and refrigerate for 1-2 hours.
4. Mince and toss the beets with cumin & coriander oil, salt, and optional balsamic vinegar. Crumble goat cheese finely. Plate atop the pregelled crostini (or pregelled breadcrumbs) and garnish with fresh herbs.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): 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. (I’ve also had good luck with Garlic Sauce)
• Soft & Bite-sized 6 (SB6): 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.
• Easy to Chew 7 (EC7): Due to the hardness of crostini, you can choose a traditional piece of bread with a garlic butter spread or pregel a crisped bread. 

Unsure of your current IDDSI level? Click Here

Macro Adjustments:

• 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.
• Fats: 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.

Dietary Swaps:

• 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.

Low-Spoons Shortcuts:

• 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.

Pregelling for Safety
Pregelled bread keeps crostini safe and compliant with IDDSI guidelines. You can soak it in flavored broth for an extra boost of taste.

Infused Oils
For those looking to customize flavors, check out our guide on making herb-infused oils to create different flavors. Cumin and coriander oil bring a warm, earthy note that complements both beets and goat cheese.

Balance Flavors
The earthiness of the beets, creaminess of goat cheese, and tang of balsamic or lemon juice create a well-rounded flavor profile. Adjust seasonings based on your preference to keep each bite balanced and satisfying.

This minced and moist beet salad is a flexible, IDDSI-compliant way to bring together rich flavors and textures while ensuring safety and enjoyment. Whether it’s for a light meal or a side dish, this beet salad with infused oil brings a fresh twist to the table that everyone can enjoy.

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Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.