Beet Salad Recipe
This easy beet salad recipe with goat cheese, walnuts, and olive oil dressing is a vibrant, healthy side dish you’ll crave all year long — fresh, earthy, and delicious!
Ingredients
- For the Salad:
- 4 medium red beets — trimmed and scrubbed clean about 1 ½ lbs
- Tip: Use golden beets or Chioggia candy-striped beets for color contrast.
- 3 oz goat cheese — soft creamy, and slightly tangy
- Tip: Crumble it just before serving so it stays fresh.
- ½ cup walnuts — toasted for extra crunch
- Tip: Pecans or pistachios also work beautifully.
- 2 cups mixed greens or arugula
- Note: Peppery arugula adds a nice bite to balance the sweetness of the beets.
- ½ small red onion thinly sliced
- Optional: Soak slices in cold water for 10 minutes to mellow their sharpness.
- For the Olive Oil Dressing:
- 3 tbsp extra-virgin olive oil
- Use good-quality oil — it makes a difference.
- 1 tbsp balsamic vinegar
- Or try red wine vinegar for a brighter tang.
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
Instructions
- Roast the Beets
- Preheat your oven to 400°F (200°C).
- Wrap each beet individually in foil and place them on a baking sheet.
- Roast for 40–45 minutes, or until tender when pierced with a fork.
- Tip: The smell will tell you when they’re ready — slightly sweet and earthy.
- Let them cool slightly, then rub off the skins using paper towels. (They should slip right off.)
- Shortcut:
- If you’re short on time, boil the beets instead. Place them in a pot of salted water, bring to a boil, then simmer for 30–35 minutes until tender.
- Prepare the Dressing
- In a small bowl, whisk together:
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Honey
- Salt and pepper
- Whisk until emulsified — the dressing should look glossy and slightly thickened.
- Assemble the Salad
- Slice or cube the cooked beets into bite-sized pieces.
- Toss them lightly in half of the dressing while still slightly warm — this helps them absorb flavor.
- In a large bowl, combine your greens, red onion, and walnuts.
- Add the dressed beets, drizzle with remaining dressing, and toss gently.
- Top with crumbled goat cheese just before serving.
- Optional garnish: Add fresh herbs like parsley or mint for a burst of freshness.
Notes
- Don’t peel before roasting: The skins help keep the beets from drying out.
- Dress warm beets first: They soak up flavor much better this way.
- Use gloves when handling red beets: Unless you’re into magenta fingers. (I consider it a badge of honor!)
- Toast your nuts: Always toast your walnuts or pecans before adding — it deepens the flavor.
- Go easy on the dressing: Beets can get soggy fast; drizzle, don’t drown.