Tupelo Beet Salad

Ruby beets, creamy goats cheese, fresh sage, and buttery Tupelo Honey make this dish a gorgeous addition to your holiday table.  The flavors are perfectly balanced and good for you too - with folate, potassium, and manganese.   Make these beets ahead for an easy recipe day of. As always, you're welcome to use your favorite varietal of honey.  

(Recipe is per person)


1 Beet cooked and sliced

2 ounces of goats cheese

2 Tablespoons Tupelo Honey

Fresh sage leaf

Salt and pepper

Pecans (optional)


  • Place beets in a large pot and cover with 1-2 inches of water and salt generously.
  • Bring water to a boil, reduce heat and simmer until fork slides through easily- about 30 minutes.
  • Remove from heat and add beets to an ice bath to stop from cooking.  Overcooked beets become bitter.  
  • Peel skins and slice beets. 
  • Toss in honey, salt, pepper, and sage. 
  • Top with toasted pecans for an extra crunch.