Beet Salad Recipe
This beet salad recipe with goat cheese and walnuts is a fresh, vibrant, and healthy side dish bursting with flavor — perfect for weeknights or dinner parties.
Ingredients
- For the Salad:
- 4 medium red beets – Trimmed and scrubbed clean. Roasting brings out their natural sweetness.
- 2 cups mixed greens arugula, spinach, or spring mix – Adds a peppery freshness.
- ½ cup crumbled goat cheese – Creamy tangy, and the perfect contrast to the beets.
- ¼ cup walnuts toasted – Brings crunch and a nutty depth.
- ½ small red onion thinly sliced – Adds bite and color.
- For the Dressing:
- 3 tablespoons olive oil – Use a good-quality extra virgin olive oil.
- 1 tablespoon balsamic vinegar – For tang and a touch of sweetness.
- 1 teaspoon honey – Balances the acidity beautifully.
- ½ teaspoon Dijon mustard – Helps the dressing emulsify.
- Salt and pepper to taste.
- Optional Garnish:
- Fresh herbs like parsley or mint.
- A sprinkle of sea salt or freshly cracked black pepper.
Instructions
- Cook the Beets
- You’ve got two great options here:
- To Roast:
- Preheat your oven to 400°F (200°C).
- Wrap each beet in foil and place them on a baking sheet.
- Roast for 40–45 minutes, or until you can pierce them easily with a fork.
- Once cool, peel off the skins (they’ll slide right off) and slice into wedges.
- To Boil:
- Place whole, unpeeled beets in a pot of salted water.
- Bring to a boil and cook for 30–35 minutes until tender.
- Drain, let cool, then peel and slice.
- Make the Dressing
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and emulsified. Taste and adjust seasoning.
- I sometimes double the batch — it keeps well in the fridge and tastes amazing on grilled veggies or chicken.
- Assemble the Salad
- On a large serving platter or bowl, layer your mixed greens. Add the sliced beets, onions, crumbled goat cheese, and toasted walnuts.
- Drizzle the dressing over the top and toss gently to coat everything evenly.
- Serve & Enjoy
- Serve the salad immediately, or chill it for 15–20 minutes to let the flavors meld together. I like to finish with an extra drizzle of olive oil and a pinch of flaky sea salt.
Notes
- Don’t skip roasting (if you can). Roasted beets caramelize and develop deep flavor — totally worth it.
- Toast your nuts! It enhances their flavor and keeps them crunchy even after dressing.
- Dress lightly. Beets are delicate — too much dressing can overpower them.
- Use room temperature ingredients. Cold beets can dull flavors; let them warm slightly before serving.
- Make ahead, but separate. Store the dressing and toppings separately until ready to serve to avoid soggy greens.
- To Store: Keep components separate — beets, dressing, greens, and toppings each in their own container. Store in the refrigerator for up to 3 days.
- To Serve Later: Reheat beets slightly (if roasted) before tossing with the dressing and fresh greens.
- Leftovers: Once assembled, enjoy within 24 hours for best texture and flavor.