Is Beet Salad on the menu? I order it every time! This ruby stunner is my favorite combination: roasted beets, peppery arugula, crunchy apple, creamy cheese, and a punchy balsamic dressing. Every bite sings!

A white plate with roasted beet salad

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At restaurants, the beet salad gets my attention for two reasons.

Or so I thought.

Fortunately, rounds of perfecting the Roasted Beet Salad with Honey Orange Ricotta in my cookbook led me to an easy method of roasting and peeling beets.

We’re using it in this recipe too!

Easy beet salad with apples and goat cheese

5 Star Review

“This recipe is fantastic! Probably one of my most favorite salads. Everything about this recipe was perfect!”

— Kirsty —

As with all of my holiday-worthy salad recipes, this balsamic beet salad combines elegance, flavor, and texture into one delightful package.

A few of its qualities:

The beets do take time to roast, but it happens hands-free while you accomplish other tasks.

You also can prep this simple beet salad well in advance. See “Meal Prep Tips” below for more.

Healthy beet salad with feta and cranberries on a white plate

How to Make the Best Beet Salad

Tang, crunch, sweetness, and bite. This red beet salad truly has it all!


To keep beets from staining your cutting board, lay a piece of parchment on top of it prior to slicing.

The Ingredients

  • Beets. Beets are an incredibly nutritious ingredient, meaning beet salads are good for you. They taste earthy with a hint of sweetness and are rich in vitamin C, fiber, and folate.

Ingredient Note

While you can eat beets raw in a salad, I much prefer a roasted beet salad over a raw beet salad, as roasted beets are sweeter, making them more delicious (and palatable). Their fork-tender texture bulks up the salad and makes it particularly satisfying.

  • Arugula. Peppery and fresh-tasting, arugula is a scrumptious base for this salad because it can stand up to the hearty beets. Plus, it’s packed with calcium, potassium, and folate.
  • Apple. Crisp, juicy, and sweet. Apples are a fantastic pairing with beets!
  • Pistachios. Pistachios add a wonderful salty and crunchy element to the salad. They also add protein to the salad.
  • Goat Cheese. For creamy, cheesy deliciousness that instantly elevates this salad. You can also make this a beet salad with feta or gorgonzola.

Substitution Tip

If you aren’t a fan of goat cheese, you can make this beet salad with feta cheese, gorgonzola, or shaved Parmesan.

  • Cranberries. A tart complement to the sweetness of the apple and beets. They also make this salad feel holiday-worthy.
  • Beet Salad Dressing. Balsamic vinegar, olive oil, Dijon mustard, and honey create a balsamic vinaigrette-like dressing that’s both tangy and sweet, making it the ideal pairing for the ingredients in this salad. A pinch of garlic, salt, and pepper adds the finishing touches.


The fastest, easiest way to roast and peel beets is to roast the beets with the SKINS ON, then rub away the skins after they have baked.

  • Place the beets in a roasting dish with a thin layer of water; cover and bake at 400 degrees F until the beets are tender. (Plan ahead! large beets can take an hour or longer to roast.)
  • Once the beets have cooled and you can handle them safely, use a paper towel to rub away the skins. Every now and then you need to switch to a paring knife if the beets are stubborn, but it’s much, much faster overall.

The Directions

Raw beets in a baking dish
  1. Bake the beets at 400 degrees F for 50 minutes to 1 hour and 10 minutes. Let cool.
Balsamic dressing in a measuring cup
  1. Mix the balsamic dressing ingredients together.
Cut beets in a clear mixing bowl
  1. Remove the beet skins, then dice them into 3/4-inch pieces. Add the beets to a serving bowl, and pour half of the dressing over the top. Stir to coat.
Arugula being tossed with beets in a bowl
  1. Toss the beets with the arugula. Mix in part of the apple, pistachios, cranberries, and goat cheese. Add more dressing to taste.
Healthy beet salad with cheese and pistachios in a clear bowl
  1. Finish with the remaining apple, pistachios, cranberries, and cheese. DIG IN!

Warm or Cold?

Personally, I love to serve this salad when the beets are still slightly warm, but it also tastes fantastic both at room temperature and as a cold beet salad if you are prepping the beets ahead.

Beet salad with feta and apples on a plate

Storage Tips

  • To Store. Refrigerate leftover salad in an airtight storage container for up to 3 days.

Meal Prep Tip

Bake, peel, and dice the beets up to 1 day in advance. Refrigerate them in an airtight storage container. Up to 2 days in advance, whisk the dressing ingredients together. Refrigerate the dressing in an airtight storage container. Assemble the salad as directed and drizzle on the dressing when you’re ready to serve.

What to Serve with Beet Salad

Beets pair well with a variety of meats, fish, vegetables, and other side dishes. In addition to pairing well with other dishes, they also elevate any dish they’re added to (like with this Beet Risotto).

A white plate with healthy beet salad and apples

Recommended Tools to Make this Recipe

  • Baking Dish. No need for a steamer basket, a baking sheet is ideal for cooking beets in the oven.
  • Liquid Measuring Cup. Perfect for mixing the salad dressing.
  • Small Whisk. Easier to handle and less likely to send dressing all over your counter.

The Best Baking Dish

A beautiful, high-quality baking dish is a must-have kitchen tool. It’s wonderful for baking veggies (like these beets), casseroles, desserts, and more!

A white plate with beet salad

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

This superb salad is un-BEET-able! (Sorry, I couldn’t help myself.)

What I meant to say is it is un-BEET-lievable! (Oops.)

Just make it. You’ll beet happy you did. (Mwah!)

Frequently Asked Questions

What Can I Use Instead of an Apple?

No apples on hand? No problem! You can swap the apple for a pear instead. Pears are also delicious with beets.

What Can I Do with Leftover Beet Salad?

Turn leftover healthy beet salad into a hearty lunch or dinner by adding some Baked Chicken Breast or Baked Salmon in Foil. Mix it with fresh greens to spruce it up.

Can I Make this a Vegan Beet Salad?

Yes, you can make this a vegan beet salad. Simply omit the goat cheese. You can also swap the goat cheese for a plant-based, vegan goat cheese, feta, or gorgonzola.

Beet Salad Video

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YouTube video

Beet Salad

5 from 1 vote
This delicious roasted beet salad with arugula, apple, cranberries, and feta looks stunning and is tossed in an easy balsamic dressing.

Prep: 20 mins
Cook: 50 mins
Total: 1 hr 10 mins

Servings: 8 servings



  • 2 pounds medium beets tops and roots trimmed (about 6 beets)
  • 5 ounces arugula
  • 1 small apple diced (a sweet/crisp apple such as Honeycrisp, or tart such as Granny Smith)
  • 1/2 cup roasted, salted shelled pistachios (I purchase them already roasted, salted, and shelled), divided
  • 1/3 cup dried cranberries divided
  • 4 ounces goat cheese, feta, or gorgonzola crumbled and divided


  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic minced or grated (about 1 teaspoon)
  • 3/4 teaspoon kosher salt plus additional to taste
  • 1/8 teaspoon ground black pepper plus additional to taste


  • Place a rack in the center of the oven and preheat the oven to 400 degrees F. Place the beets in a 9×13-inch baking dish or similar dish large enough to hold them comfortably in a single layer. Pour a thin layer of water into the bottom of the dish, cover with foil, and bake until the beets feel tender in the center when pierced with a small, sharp knife, 50 minutes to 1 hour 10 minutes or longer depending upon the size of your beets. Transfer the beets to a cutting board and let stand until cool enough to handle. If you are concerned about staining your cutting board, lay a sheet of parchment paper over it first.
  • While the beets cook, prepare the balsamic dressing: in a medium mixing bowl or large measuring cup, whisk together the dressing ingredients—olive oil, balsamic, mustard, honey, garlic, salt, and pepper.
  • Once the beets are cool enough to handle but are still warm, with a paper towel, rub away the beet skins. If they are stubborn and stick, peel them with a small, sharp knife. Dice each beet into 3/4-inch pieces (or cut into wedges if you prefer), then place in a large serving bowl. Pour half of the dressing over the warm beets, then stir to coat (the beets absorb dressing better when they are warm).
  • Add the arugula to the bowl with the beets. Toss to combine. Top with about two-thirds each of the apple, pistachios, cranberries, and goat cheese. Toss once more, adding more of the remaining dressing as desired. The arugula should be lightly moist but not drowning.
  • Sprinkle the remaining pistachios, cranberries, and goat cheese over the top. Enjoy warm or at room temperature.


  • TO MAKE AHEAD: Bake, peel, and dice the beets up to 1 day in advance. Refrigerate them in an airtight storage container. Up to 2 days in advance, whisk the dressing ingredients together. Refrigerate the dressing in an airtight storage container. Assemble the salad as directed when you’re ready to serve.
  • TO STORE: Refrigerate leftover salad in an airtight storage container for up to 3 days.


Serving: 1(of 8)Calories: 216kcalCarbohydrates: 23gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 7mgPotassium: 551mgFiber: 5gSugar: 16gVitamin A: 647IUVitamin C: 10mgCalcium: 80mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This recipe is fantastic! Probably one of my most favorite salads. If you’re inexperienced/lazy/on a time crunch like I was when I made this, you can use sliced pickled beets as well, those were yummy! Everything about this recipe was perfect!5 stars