Delicious and Healthy Beet Salad Recipes for Every Occasion

If you’re looking for a vibrant, flavorful, and surprisingly satisfying dish, a beet salad might be just what you need. Packed with earthy sweetness, bold colors, and endless pairing possibilities, this humble salad is anything but boring. Read on to discover why beet salad deserves a permanent spot on your table.

Ingredients

• 4 medium beets
• 5 ounces mixed greens or arugula
• 4 ounces goat cheese crumbled
• 1 cup walnuts toasted
• 1 orange segmented
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 6 tablespoons extra virgin olive oil
• Salt to taste
• Fresh cracked black pepper to taste

Equipment

• Sheet pan
• Parchment paper
• Mixing bowls
• Whisk
• Chef’s knife
• Cutting board
• Measuring spoons
• Measuring cups

Instructions

1. Preheat your oven: Set it to 400 degrees Fahrenheit. I always recommend preheating first so everything is ready by the time your beets are prepped.
2. Prep the beets: Trim the root and top off each beet, but leave the skin on. Scrub them under cool water to remove any dirt. Wrap each beet loosely in foil and place on a sheet pan lined with parchment for easy cleanup. Roast for 40 to 45 minutes or until you can pierce them easily with a fork. Depending on the beet size, this may vary.
3. Cool and peel: Once the beets are cool enough to handle, rub the skins off gently using a paper towel. If you do not want stained fingers, you can wear gloves or use a piece of plastic wrap as a barrier. Slice the beets into wedges or rounds based on your visual preference.
4. Assemble the greens: In a large bowl, combine your preferred greens. Arugula adds a peppery note I love with the sweet beets. Add the orange segments and toasted walnuts. Toasting the nuts really deepens their flavor, so do not skip that step. Just a quick toss in a dry skillet over medium heat for a few minutes is all it takes.
5. Make the vinaigrette: In a separate small bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, honey, and olive oil until it’s well emulsified. Add a pinch of salt and pepper. The dressing should taste tangy and lightly sweet, just enough to brighten everything without overpowering the beets.
6. Toss the base: Drizzle about two-thirds of the dressing over the greens mixture and toss gently. You want everything lightly coated, not drenched.
7. Add the beets and cheese: Arrange the sliced roasted beets and crumbled goat cheese over the dressed greens. I like to use my hands to scatter the cheese for a rustic look.
8. Final touch: Finish with an extra drizzle of the remaining vinaigrette and a few twists of fresh black pepper right before serving. Take a moment to admire the colors—the deep magenta beets, bright orange segments, creamy goat cheese, and fresh greens really make a stunning plate.

Nutrition per Serving

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

Description

This beet salad is a vibrant celebration of earthy sweetness balanced with bright citrus, tangy cheese, and a crunch that brings it all together. Each forkful feels like a walk through a farmers market in late summer, the sweetness of roasted beets mingling with creamy goat cheese and the subtle snap of toasted walnuts. Drizzled with a zesty homemade vinaigrette, it is a dish that sings with color, flavor, and texture.

Imagine the beets as edible gemstones—deeply hued and naturally sweet—playing delightfully against the sharp acidity of fresh lemon and the smooth silkiness of extra virgin olive oil. Every ingredient is carefully curated to highlight the beets’ mellow complexity, making this salad a gorgeous and satisfying centerpiece or show-stealing side.

Why You’ll Love This Recipe

This beet salad is as easy to love as it is to prepare. It is a nutrient-packed powerhouse that is naturally gluten-free and can be made vegetarian or vegan depending on the cheese choice. It comes together with simple ingredients that look and taste like something from a gourmet kitchen, yet requires very little effort.

Whether you are planning a holiday spread or a weeknight dinner, this dish fits beautifully into any menu. It is flexible enough to work year-round—serve it warm in winter or chilled in summer. The flavor is fresh, but bold enough to stand as a meal on its own or as a complement to grilled mains.

Serving and Storage Tips

This salad is best served fresh or within a few hours of assembling. If prepping ahead, you can roast the beets up to three days in advance and store them in an airtight container in the refrigerator. Wait to assemble the salad and add the vinaigrette until just before serving for the best texture and flavor.

Leftovers can be refrigerated in a sealed container for up to two days. The beets may darken other ingredients slightly once dressed, but the flavors remain delicious. Freezing is not recommended, as it can compromise the texture of the beets and greens.

Course, Cuisine, Keywords

Salad, American, beet salad, healthy salad, summer salad, gluten-free, vegetarian salad

Servings, Prep Time, Cook Time, Total Time, Serving Size

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serving Size: 1 plate

FAQ

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Beet Salad with Goat Cheese

This beet salad is a vibrant celebration of earthy sweetness, bright citrus, tangy cheese, and a satisfying crunch. Roasted beets, creamy goat cheese, toasted walnuts, and a zesty homemade vinaigrette come together for a flavorful and stunning salad.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Salad

Cuisine American

Servings 4 servings

Calories 320 kcal

Ingredients

  

1x2x3x

• 4 medium beets
• 5 ounces mixed greens or arugula
• 4 ounces goat cheese crumbled
• 1 cup walnuts toasted
• 1 orange segmented
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 6 tablespoons extra virgin olive oil
• Salt to taste
• Fresh cracked black pepper to taste

Instructions

 

• Preheat your oven to 400 degrees Fahrenheit.
• Trim and scrub the beets, then wrap each beet loosely in foil and place on a sheet pan. Roast for 40 to 45 minutes until tender when pierced with a fork.
• Allow the beets to cool slightly, then peel by gently rubbing the skins with a paper towel or your hands. Slice into wedges or rounds.
• In a large bowl, combine the greens with segmented orange pieces and toasted walnuts.
• In a small bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, honey, and olive oil until emulsified. Season with salt and pepper.
• Drizzle the dressing over the greens mixture and toss gently to coat.
• Top the salad with roasted beet slices and crumbled goat cheese.
• Finish with a final drizzle of dressing and a crack of black pepper before serving.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 8gFat: 24gSodium: 290mgFiber: 5gSugar: 13g

Keyword beet salad, healthy salad, summer salad, gluten-free, vegetarian salad

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