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Cubed Beet Salad with Cumin & Coriander Oil, Goat Cheese, and Garlic Crostini

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
Cook Time 40 minutes
Total Time 55 minutes
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. For puree: Blend 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. Strain if desired.
  3. Lightly toast bread slices. Rub with cut garlic and brush with olive oil.
  4. 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.
  5. 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.

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.
  • Minced & Moist 5 (MM5): 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 & 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 pregell a crisped bread. 
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.