Beet and Goat Cheese Salad

Impress your dinner guests with this delicious and simple Beet and Goat Cheese Salad. The balsamic dressing adds the perfect touch of tanginess to the sweet beets and creamy goat cheese.

Try this tasty Beet and Goat Cheese Salad, friends! This vibrant dish features tender cooked beets, crunchy nuts, creamy goat cheese, and crisp greens, all tossed in a tangy balsamic vinaigrette. Whether enjoyed as a light lunch or a refreshing side, this Beet and Goat Cheese Salad is a feast for the senses, offering a burst of color and flavors that are nourishing and delicious. 

Video tutorial

Ingredients

• Beets. You can cook them yourself (roast or boil) or buy them cooked already. Both boiled and roasted beets work well for this recipe.
• Mixed greens. While I used a mix of spinach and arugula, other greens can be used as well. 
• Toasted nuts. I used a combination of hazelnuts and almonds. Other great nuts include walnuts, pinenuts, pecans, and pistachios. 
• Goat cheese. Use creamy goat cheese or goat feta cheese. 
• For the dressing. Balsamic vinegar, olive oil, maple syrup (or honey), garlic, mustard, salt, and pepper. 

How to make this Beet and Goat Cheese Salad

1. Make the dressing. Place the dressing ingredients into a small bowl or jar, and shake or mix well. Set aside. 

2. Make salad. Toss the greens, beets, nuts, and the dressing together. Transfer onto a serving platter and place the goat cheese on top. Serve and enjoy!

How to cook beets

You can roast or boil the beets. Below are the instructions for each cooking method.

Before cooking wash the beets thoroughly under cold water to remove any dirt. Trim off the tops and roots of the beets. 

Roast: Individually wrap each beet in aluminum foil or parchment paper (this helps to retain moisture during roasting and makes peeling easier afterward). Alternatively, you can roast the beets without foil if preferred. Place the beets on a baking sheet and bake in a preheated oven (400F) for 45-60 minutes, depending on the size of the beets. They are done when a knife easily pierces through the center. 

Boil: Fill a large pot with water and bring it to a boil. Add the whole beets to the boiling water. Reduce the heat to a simmer and cook for 30-45 minutes, or until the beets are tender when pierced with a knife. 

Once the beets are cooked, peel them and cut into small cubes.

Helpful tips and tricks 

• Buy cooked beets. To save time, you can buy the beets that are already cooked. You can find them in most grocery stores, vacuum sealed in the refrigerated section.
• Assemble just before serving. Combine the salad ingredients just before serving to keep the them fresh and vibrant.
• Select fresh beets. Choose fresh, firm beets without blemishes. Look for beets with vibrant colors and smooth skin. Both red and golden beets work well in this salad.

Recipe variations

• Garnish ideas. Garnish this beet salad with additional toppings like fresh herbs (such as parsley or dill), and thinly sliced red onions, or sprinkle some pomegranate seeds for added color and great taste.
• Use your favorite greens. Choose the greens you enjoy most. Arugula, baby spinach, spring mix, or butter lettuce work great here.
• Adjust the dressing. Use your favorite mustard (yellow, honey, or Dijon mustard), switch extra virgin olive oil to avocado oil, or add a few red pepper flakes for a hint of heat. You can make some extra dressing and drizzle it on top of your favorite dishes. It's very tasty!
• Turn it into a full meal. You can add some grilled chicken, salmon, or your favorite protein on top to make it more filling. 

I hope you enjoy this Beet and Goat cheese salad friends! This salad is a perfect balance of flavors and textures, making it a delicious and nutritious option for any meal. 

Let me know how you enjoyed it by leaving a star rating or a comment. The printable recipe and nutrition information are located below.

More tasty salad recipes:

• Mediterranean Quinoa Salad
• Summer Pasta Salad
• Tomato Cucumber Salad
• Iceberg Lettuce Salad