Salads · 25 min
Carrot, Beet & Goat Cheese Salad with Lemon Poppy Seed Vinaigrette
- 25 min
- 2–6 servings
- 494 kcal / serving
A crisp salad of carrot and beet with creamy goat cheese, brightened by a lemon poppy seed vinaigrette. It's a straightforward weeknight dish that builds flavor quickly and stays fresh on the plate.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumbeet
- 2 mediumcarrots
- 4eggs
- 1 (4 oz) loggoat cheese
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1 (5 oz) pkgspring mix (mixed greens)
- beets
- lemons
From the pantry: Dijon mustard, extra virgin olive oil, poppy seeds, pure maple syrup, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · julienne peeler (optional) · measuring spoons · mixing bowls · salad spinner (optional) · small saucepan · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumbeet
- 2 mediumcarrots
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1 (5 oz) pkgspring mix (mixed greens)
- beets
- lemons
Dairy, eggs & chilled
- 4eggs
- 1 (4 oz) loggoat cheese
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| beet | 1 medium | 2 medium | 3 medium |
| carrots | 2 medium | 4 medium | 6 medium |
| eggs | 4 | 8 | 12 |
| goat cheese | 1 (4 oz) log | 2 (4 oz) logs | 3 (4 oz) logs |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Place eggs in a small saucepan and cover with water. Bring to a boil, reduce to a simmer for 8 minutes, then drain and cool with ice or under cold running water.
- Rinse and dry the greens and other produce; skip washing the greens if they are pre-washed.
- Juice the lemon into a small bowl and set aside.
- In the same bowl, whisk together olive oil, Dijon mustard, maple syrup, salt, and poppy seeds with the lemon juice until smooth.
- Peel the carrots and beet, trim the ends, and cut them into matchsticks or coarse shreds; set aside.
- Remove parsley leaves from the stems, discard the stems, and coarsely chop the leaves.
- Peel the eggs and cut them lengthwise into quarters.
- Divide the mixed greens among plates, then arrange the carrots, beets, and egg quarters on top. Crumble the goat cheese over each plate and scatter parsley.
- Drizzle the prepared vinaigrette over the salads and serve.
Two tips
- Prep ahead: boil and cool the eggs and wash the produce earlier in the day, keeping components separate until assembly.
- Serving idea: adjust the dressing with a bit more lemon juice or oil if you like a lighter finish, using only pantry staples.
Nutrition per serving
- Calories
- 494 kcal
- Protein
- 25 g
- Carbs
- 22 g
- Fat
- 35 g
- Fiber
- 5 g
- Sodium
- 438 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.