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Beet Salad

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This fresh and vibrant Beet Salad features the earthy sweetness of roasted beets paired with tangy goat cheese, crunchy nuts, and a light citrus vinaigrette. The combination of flavors and textures makes it a refreshing and nutrient-packed dish. Perfect as a side salad or a light meal, this colorful salad is a great way to enjoy beets in a way that’s both delicious and healthy.

Ingredients

Scale
  • 4 medium beets (red, golden, or a mix)
  • 4 cups mixed greens (such as arugula, spinach, or baby kale)
  • 1/2 cup goat cheese, crumbled (or feta cheese)
  • 1/4 cup walnuts or pecans, toasted
  • 1/4 red onion, thinly sliced
  • 1/2 cup orange segments (or pomegranate seeds for a twist)

For the Citrus Vinaigrette:

  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  • Roast the Beets:
    • Preheat the oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet. Roast for 45-60 minutes, or until they are fork-tender. Once cooked, allow the beets to cool slightly, then peel them (the skin should come off easily) and slice into wedges.
  • Toast the Nuts:
    • In a dry skillet over medium heat, toast the walnuts or pecans for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Set aside to cool.
  • Make the Citrus Vinaigrette:
    • In a small bowl, whisk together the olive oil, white wine vinegar, orange juice, Dijon mustard, honey (if using), salt, and pepper. Adjust the seasoning to your liking.
  • Assemble the Salad:
    • On a large platter or individual plates, layer the mixed greens. Top with the roasted beet slices, crumbled goat cheese, toasted nuts, red onion, and orange segments (or pomegranate seeds).
  • Dress and Serve:
    • Drizzle the citrus vinaigrette over the salad just before serving. Toss gently to combine and enjoy!

Notes

  • Roasted Beets: You can roast the beets in advance and store them in the fridge for up to 3 days.
  • Nuts: Feel free to substitute the walnuts or pecans with almonds or sunflower seeds if preferred.
  • Vegan Option: Omit the cheese or replace with a plant-based cheese alternative.
  • Make it Heartier: Add quinoa, grilled chicken, or chickpeas for extra protein.

Keywords: Beet Salad, roasted beet salad, beet salad recipe, healthy beet salad, citrus beet salad, feta beet salad, beet salad with goat cheese, fresh beet salad, pomegranate beet salad, roasted beet and walnut salad.

Find it online: https://masonrecipes.com/beet-salad/