Looking for a colorful, healthy, and delicious beet salad recipe? This easy-to-make dish is bursting with earthy sweetness from roasted beets, creamy goat cheese, crunchy walnuts, and a zesty balsamic dressing. Whether you’re hosting a dinner party or craving something light yet satisfying, this salad delivers a perfect balance of flavor and nutrition. Plus, it’s gluten-free, vegetarian, and can be prepped ahead—ideal for busy days or meal prep.
Ingredients
Here’s everything you’ll need to make this flavorful beet salad recipe:
- 4 medium beets, trimmed and washed
- 2 cups arugula (or mixed greens)
- ½ cup crumbled goat cheese (or feta)
- ¼ cup chopped walnuts (toasted)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey (optional)
- Salt and black pepper to taste
Optional add-ins: sliced oranges, avocado chunks, or red onions for extra freshness.
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil.
- Roast the beets: Place the washed beets on the sheet, drizzle lightly with olive oil, and wrap them in foil. Roast for 40–45 minutes until tender when pierced with a fork.
- Cool and peel: Allow beets to cool slightly, then peel off the skins (they should slip off easily).
- Slice or cube: Cut the beets into bite-sized pieces.
- Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- Assemble the salad: Arrange the arugula on a serving plate, top with roasted beets, goat cheese, and toasted walnuts.
- Drizzle and serve: Pour the dressing over the salad and toss gently before serving.
Nutrition Facts
| Nutrient | Amount per serving |
| Calories | 220 kcal |
| Protein | 6 g |
| Carbs | 18 g |
| Fat | 14 g |
| Fiber | 4 g |
Tips & Variations
- Vegan Option: Swap goat cheese for vegan feta or omit cheese entirely.
- Add Protein: Include grilled chicken, shrimp, or chickpeas for a heartier salad.
- Dressing Twist: Try citrus vinaigrette or a maple-Dijon dressing for extra zing.
- Different Nuts: Replace walnuts with pecans or almonds for a different crunch.
- Use Pre-Cooked Beets: Save time by using pre-packaged cooked beets found in most grocery stores.
Serving Suggestions
This beet salad recipe pairs wonderfully with grilled fish, roasted chicken, or a simple pasta dish. Serve it as a side for dinner parties or enjoy it as a light lunch with crusty bread. It also makes a stunning holiday salad—its vibrant colors pop beautifully on the table.
FAQs
1. Can I make this beet salad ahead of time?
Yes! Roast the beets and prepare the dressing up to two days in advance. Assemble just before serving for freshness.
2. How do I store leftovers?
Keep the salad in an airtight container in the fridge for up to 2 days. Store dressing separately to prevent sogginess.
3. Can I use canned beets instead of fresh?
Absolutely! Drain and rinse canned beets before using—they’re a great shortcut when you’re short on time.
4. What cheese goes best with beets?
Goat cheese is a classic choice because its tang complements the sweet earthiness of beets. Feta or blue cheese also works well.
Conclusion
This beet salad recipe is a wholesome blend of flavor, texture, and nutrition. With just a few fresh ingredients, you can create a restaurant-quality dish that’s both beautiful and satisfying. Whether for a quick lunch or a festive dinner, this beet salad is sure to impress and nourish.
