Beet Salad

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This roasted beet salad recipe with goat cheese is one of my all-time favorite fall salads! Inspired by maybe one-too-many restaurant orders and a staple slavic veggie I grew up eating, I love it even more than my favorite butternut squash salad and sweet kale salad. The big autumn flavors are the best. Plus, even with roasting the beets, it takes less than 30 minutes!

Why You’ll Love This Beet Salad Recipe

• Tender, earthy roasted beets
• Creamy, tangy goat cheese
• Crunchy walnuts
• Sweet honey balsamic dressing
• Common pantry ingredients
• Fast prep time with hands-off roasting
• On the table in less than 30 minutes
• Easy fall side dish for holidays — or any day!

Ingredients & Substitutions

Here I explain the ingredients for the best beet salad recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

Roasted Beets:

• Beets – Peel and cut into 1-inch cubes. You could also change it up and use mixed root vegetables (including beets) instead. Use any leftover beats in a comforting beet soup.
• Olive Oil – You can substitute avocado oil or even melted coconut oil if you like.
• Sea Salt & Black Pepper

Honey Vinaigrette Dressing:

• Olive Oil – This makes up the base of the dressing in this recipe for beet salad. Avocado oil also works.
• Balsamic Vinegar – Adds a tangy and slightly sweet flavor to the dressing, but you can also use red wine vinegar, lemon juice, or apple cider vinegar.
• Honey – I prefer to use natural zero sugar honey, but regular works as well, or you can omit it altogether for a simple balsamic vinaigrette.
• Dijon Mustard – Adds flavor. You can use regular mustard or whole grain mustard as substitutes if you want to.
• Sea Salt & Black Pepper

VARIATION: Try a different dressing.

You can use a variety of salad dressings for your beet salad. For a savory twist, try green goddess dressing instead.

Salad:

• Arugula – Brings a peppery bite to the beet goat cheese salad, or you can also use baby spinach or mixed greens instead.
• Goat Cheese – Adds a creamy tang. You can also make roasted beet salad with feta cheese or blue cheese, or omit the cheese altogether for a dairy-free option.
• Walnuts – You can also use pecans or almonds, or pepitas for a nut-free alternative.

VARIATION: Add a protein!

Make this salad a complete meal by adding a protein such as a baked chicken breast, ham cubes, sliced top sirloin steak, or garlic butter shrimp.

How To Make Beet Salad

This section shows how to make a beet salad with goat cheese with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.

1. Season the beets. In a large bowl, toss cubed beets with olive oil, salt, and pepper.
2. Roast the beets. Arrange them on a baking sheet in a single layer. (You can line it with aluminum foil for easy cleanup if you like.) Roast in the oven, tossing halfway through, until soft and caramelized.

TIP: Don’t crowd the pan.

Ideally, each piece should be touching the pan. This will ensure that the beets roast quickly and evenly, and get a little caramelized on the edges.

3. Make the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, salt, and pepper.
4. Toss the beet salad. In a large bowl or on a serving platter, combine the arugula, roasted beets, goat cheese, and walnuts. Drizzle dressing over the salad and toss to coat.

Storage Instructions

• Store: Place the beet and goat cheese salad in an airtight container and store in the refrigerator. It will keep for 1 day with the dressing added, or 2-3 days with dressing stored separately.
• Meal prep: You can roast the beets and prepare the dressing ahead of time. Store them separately in the fridge until you’re ready to combine the ingredients for the salad.

What To Serve With Beet Salad

I love beet salad recipes as a light lunch, but they make a great side dish:

• Salmon – Serve this salad alongside baked salmon or broiled salmon for a nutritious and elegant meal.
• Chicken – For the simplest meal that everyone will love, try baked chicken legs or oven baked chicken thighs. If you want to get fancy, spinach stuffed chicken breast looks impressive and is still so easy while cornish hens or an oven roasted chicken are perfect for a small gathering. And when I’m in the mood for something a little different this salad is perfect with Hasselback chicken.
• Pork – Enjoy this beet salad recipe with fast air fryer pork chops or a juicy baked pork tenderloin.
• Casseroles – When I want a simple side for complete meals like shepherd’s pie or a simple cabbage roll casserole, this is my go-to salad.
• Holiday Meals – Serve the salad recipe for Thanksgiving or Christmas with a turkey breast recipe (or a whole spatchcock turkey), sweet roasted acorn squash, and a crustless pumpkin pie to finish off your dinner.

More Easy Fall Salad Recipes

Looking for more easy and flavorful salads to serve with your mains? Here are a few I think you’ll love:

Butternut Squash Salad

Thanksgiving Salad

Sweet Potato Salad

Pear Salad

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Recipe Card

5 from 4 votes

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Beet Salad

An easy roasted beet salad recipe with goat cheese, fresh arugula, crunchy walnuts, and honey vinaigrette. Fall flavors in just 30 minutes!

Prep: 5 minutes

Cook: 25 minutes

Total: 30 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 6 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

Roasted Beets:

• 2 lb Beets (peeled and cut into 1-inch cubes; ~4 1/2 cups or slightly more than 2 lb before peeling, not including greens) ▢
• 2 tbsp Olive oil ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Dressing:

• 1/4 cup Olive oil ▢
• 1 tbsp Balsamic vinegar ▢
• 1 tbsp Honey (optional; either regular or zero sugar honey, or omit altogether) ▢
• 1 tsp Dijon mustard ▢
• 1/4 tsp Sea salt (to taste) ▢
• 1/8 tsp Black pepper (to taste) ▢

Salad:

• 4 oz Arugula (~6 cups) ▢
• 3/4 cup Goat cheese (crumbled) ▢
• 3/4 cup Walnuts ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).

2. In a large bowl, toss the cubed beets with olive oil, salt, and pepper.

3. Arrange the beets on a baking sheet in a single layer (this one is the perfect size), with space between most of the pieces.

4. Roast the beets in the oven for 25-30 minutes, tossing halfway through, until soft and caramelized on the edges.

5. Meanwhile, in a small bowl, whisk together the dressing ingredients.

6. In a large bowl or a serving platter, combine the arugula, roasted beets, goat cheese, and walnuts.

7. Add the dressing to the salad and toss to coat.

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Maya’s Recipe Notes

Serving size: 1 1/2 cups

Nutrition info does not include optional honey.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 363

Fat 29.4g

Protein 10.5g

Total Carbs 17.8g

Net Carbs 12.2g

Fiber 5.6g

Sugar 11.7g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

Course: Salad

Cuisine: American

Keywords: beet and goat cheese salad, beet salad, beet salad recipe, beet salad with goat cheese, roasted beet salad

Calories: 363 kcal

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Try More Of My Recipes

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  Bacon Wrapped Dates
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  Winter Salad
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  Lemon Vinaigrette
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