This Beet Salad Recipe has tang, crunch, sweetness, and bite all in one. With roasted beets, peppery arugula, crunchy apple, creamy cheese, and a punchy balsamic dressing, this red beet salad truly has it all!
Why You’ll Love This Salad Recipe
- It’s Got it Goin’ On. Sweet and salty flavors, creamy and crunchy textures, freshness and pizzazz; this beet salad has a big-time satisfaction factor and is a pleasure to eat.
- Roasted Beets Are Deceivingly Simple. 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; Roasted Beets have been on the menu a LOT. Once you try my method, you may find yourself roasting beets more often too.
- It’s Packed With Beneficial Nutrients. Like my Apple Walnut Salad and Kale and Brussels Sprouts Salad, this beet salad recipe is made of nutrient-dense veggies, fruit, and nuts, making it both healthy and filling. Beets are rich in vitamins, fiber, and minerals.
- You Can Serve It for Anything. From casual weeknight dinners to elegant holiday meals, this beet salad (and Winter Salad) is always dressed to impress. This beet and goat cheese salad with balsamic dressing combines elegance, flavor, and texture into one delightful package.
5 Star Review
“This recipe is fantastic! Probably one of my most favorite salads. Everything about this recipe was perfect!”
— Kirsty —
How to Make This Beet Salad Recipe
The Ingredients
For the Salad
- 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.
- 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.
- Cranberries. A tart complement to the sweetness of the apple and beets. They also make this salad feel holiday-worthy.
For the Dressing
- Olive Oil. The base for our tangy, sweet dressing.
- Balsamic Vinegar. Adds a sweet, acidic complexity to the dressing. Plus, it pairs well with the beets.
- Dijon. For tanginess.
- Honey. The sweet counterpart to the more savory and tangy elements in the salad.
- Finishing Touches. A pinch of garlic, salt, and pepper completes the dressing.
The Directions
- Roast the Beets. Bake at 400 degrees F for 50 minutes to 1 hour and 10 minutes.
- Mix the Dressing. A liquid measuring cup works well for this.
- Skin and Dice the Beets. Stir them with half of the dressing.
- Toss. Add part of the other mix-ins.
- Add Remaining Mix-Ins. ENJOY!
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.
Leftover Ideas
Turn leftover healthy beet salad into a hearty lunch or dinner by adding some Baked Chicken Breast or Baked Salmon. Mix it with fresh greens to spruce it up.
What to Serve with a Beet Salad Recipe
Beets pair well with a variety of meats, fish, vegetables, and other side dishes.
- Pork. This beet salad would be the perfect side dish for Grilled Pork Tenderloin.
- Ham. When it comes to what protein to serve with beet salad, ham is a front-runner. Try this salad with Slow Cooker Ham and Bean Soup.
- Chicken. Chicken is another protein that pairs well with beet salad. Baked Chicken Cordon Bleu would be tasty with beet salad.
- Turkey. Serve beet salad with Roast Turkey or Spatchcock Turkey for a holiday feast.
- Salmon. Salmon goes well with beets. Try this salad with Pan Seared Salmon.
- Veggies. Other root vegetables like Roasted Sweet Potatoes are a scrumptious pairing with beets.
- Rice. Refreshing Lemon Rice is delicious with this salad (lemon juice tastes wonderful with beets).
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.
Recipe Tips and Tricks
- Roasting Is Worth It. While you can eat beets raw in a salad, I much prefer a roasted beet salad over a raw beet salad. Roasted beets are sweeter, making them more delicious (and palatable). Their fork-tender texture bulks up the salad and makes it particularly satisfying. It’s worth the extra step!
- No More Beet Stains. Beets are notorious for leaving a trail of stains wherever they go. To keep beets from staining your cutting board, lay a piece of parchment on top of it prior to slicing.
- Serve It 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 (great if you are prepping the beets ahead).
Beet Salad Recipe
This delicious roasted beet salad with arugula, apple, cranberries, and feta looks stunning and is tossed in an easy balsamic dressing.
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings: 8 servings
Ingredients
FOR THE BEET SALAD:
- 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
FOR THE DRESSING:
- 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
Instructions
- Place a rack in the center of the oven and preheat the oven to 400°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.
Video
Notes
- 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.
Nutrition
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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Sign Me UpFrequently 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.
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.
What’s the Easiest Way to Peel Beets?
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.
1. 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.)
2. 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.
Can I Use a Different Type of Nut?
Sure! A balsamic beet goat cheese walnut salad would be wonderful! Pecans are a tasty choice too.
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!
Hi Kirsty! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe for beet salad I’ve made. However, I traded fresh pineapple for the apple,
Hi Buzz! So glad you enjoyed the recipe! Thank you for this kind review!
Every time I make this I find myself yelling “Give me a Beet!” Ala Janet Jackson. Love this recipe.
Love that jco! So glad you enjoyed it!
Has anyone tried roasting frozen beets for this recipe?
I’m sure it would be okay to use them. Enjoy Angela!
Wow, great recipe! I made substitutions but
the vinegrette stayed the same. Versatile. I know it would only have been better if I had roasted the beets but I already had peeled, sliced & boiled them. I used sauteed beet greens in place of arugula. And malt with white vinegar in place of balsamic, on hand. Even my Childcare toddlers enjoyed this. Feta & nuts on top, heavenly.
Hi Lynda! So glad you enjoyed the recipe! Thank you for this kind review!
Very delicious! I doubled the dressing, added 2 medium roasted beets, cut bitesize, and 2 radishes, shaved. I marinated the beets separately using the extra dressing so they would not turn the salad pink, but of course, they did anyway as soon as I added them to the salad. It was worth it. They added so much flavor. Will definitely make this again.
Hi Dee! So glad you enjoyed the recipe! Thank you for this kind review!