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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.
Print Recipe
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

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.