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!

Same Recipe, Your Texture

Pureed (IDDSI Level 4)

IDDSI Level 4 Pureed Beet Salad with Garlic Crostini Recipe

A silky, earthy puree of roasted beets blended with creamy goat cheese and a hint of garlic. This Level 4 version holds its shape on a spoon without dripping, offering the signature sweet and tangy flavor of the salad in a safe, fully pureed texture.

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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
• ¼ cup goat cheese softened
• 1 tbsp cumin and coriander oil see below
• ½ tsp salt
• 1 tbsp balsamic vingar optional

Cumin & Coriander Oil

• ¼ cup olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander

Garlic Crostini

• 2-4 slices soft white or sourdough bread crusts removed
• 1 clove garlic halved
• 2 tbsp 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
• Small dish (for pregelling crostini)
• Mixing bowl

Method

 

1. If using raw beets, preheat oven to 400°F (200°C). Peel, cube, and roast for 30–40 minutes until soft. Let cool and then blend.
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. Toast bread slices. Rub with cut garlic and brush with the infused oil. Process into breadcrumbs.
3. Place breadcrumbs in a shallow dish. Pour thickened water or broth over bread and let soak for 2-3 minutes. Stir and repeat until breadcrumbs are all evenly saturated. Cover and refrigerate for 1-2 hours.
4. Blend the goat cheese with small splashes of remaining oil or milk until smooth. Plate the garlic bread puree in a small oval round, adding a dollop of beets topped with a few dots of the goat cheese puree.

SLP Notes

Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardization Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok).

Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate.

Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level.

Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.

Minced and Moist (IDDSI Level 5)

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.

Print Recipe Pin Recipe

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
• 1/4 cup goat cheese softened
• 1 tablespoon cumin & coriander oil see below
• 1/2 teaspoon salt
• 1 tablespoon balsamic vinegar optional

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
• Small dish (for pregel crostini)
• Mixing bowl

Method

 

1. If using raw beets, preheat oven to 400°F (200°C). 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.

SLP Notes

Testing Method: Food should pass the fork pressure test (mashes easily with light pressure) and the spoon tilt test (holds together but slides off easily when tilted).

Particle Size: Pieces must be ≤ 4 mm for adults (2 mm for children). All food should appear cohesive, not crumbly or sticky.

Moisture Level: Add small amounts of sauce, broth, or dressing until the mix clings together without pooling liquid.

Serving Tip: Keep the dish visually appealing by shaping or layering components while maintaining moisture. Retest texture if reheated or refrigerated.

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.

Want more Same Menu?
Sushi is still on the menu with the minced and moist sushi bowl with edamame hummus; learn more about the kitchen tools that can help most with achieving safe and consistent textures.

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.

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