This vibrant Beet Salad combines earthy flavors and fresh ingredients in a perfectly balanced dish that’s both nutritious and satisfying. Ready in just 80 minutes, this colorful salad delivers an impressive 11g of protein and 8g of fiber while keeping you energized throughout the day.
Whether you’re hosting a dinner party or preparing a healthy lunch, this nutrient-packed recipe transforms simple beets into an elegant dish that’s sure to impress your guests.
Ingredients for Vibrant Beet Salad
- Beets: 4-5 large beets (mix of red and golden for stunning presentation)
- Greens: 7-8 cups mixed lettuce or arugula for a fresh base
- Nuts: 1 1/2 cups candied walnuts or pecans for delightful crunch
- Chives: ¼ cup fresh, adds bright flavor and color
- Whipped Goat Cheese Mix: 5 oz chevre, 2 Tbsp Greek yogurt, 1 garlic clove
- Dressing Components: Extra virgin olive oil, balsamic vinegar, dijon mustard, honey/maple syrup
Step-by-Step Instructions
- Prepare the Beets: Wrap each beet in foil with olive oil drizzle, bake at 375°F for 50-60 minutes until fork-tender
- Create Whipped Goat Cheese: Blend cheese, yogurt, garlic, and seasonings until luxuriously smooth
- Mix the Vinaigrette: Combine olive oil, balsamic, mustard, and honey until perfectly emulsified
- Assemble Your Masterpiece: Layer greens, arrange beets, sprinkle nuts, dollop cheese mixture, finish with chives
- Final Touch: Drizzle with prepared balsamic vinaigrette just before serving
Cooking Techniques
Roasting beets in foil packets is a wonderful way to bring out their natural sweetness! The foil creates a cozy little steam pocket that helps the beets cook evenly.
Here’s a tip: you can tell they’re done when a fork slides in easily – just like testing a baked potato. If you’re new to peeling beets, try rubbing them with a paper towel when they’re still slightly warm – the skins will slip right off!
Make-Ahead & Storage Tips
This salad works great for meal prep! You can roast the beets and make the whipped goat cheese up to 3 days ahead. Store the roasted beets in an airtight container in the fridge. Keep the whipped goat cheese separate in its own container.
The balsamic dressing will stay fresh for up to a week in a jar. When you’re ready to eat, just assemble your salad with fresh greens. If you have leftover dressed salad, the greens might get soggy, so it’s best to store components separately.
Easy Substitutions
Don’t worry if you can’t find some ingredients – this salad is super flexible! No goat cheese? Try feta or blue cheese mixed with Greek yogurt. Regular walnuts work just as well as candied ones, or swap in toasted pecans or almonds.
For the greens, any mix you love will work – try spinach, arugula, or mixed baby greens. Short on time? Many stores sell pre-cooked beets in the produce section – they’ll work perfectly in this recipe!
Serving Suggestions
This beautiful salad shines as a light lunch or dinner starter. Try serving it alongside grilled chicken or fish for a complete meal. For a lovely presentation, arrange the components in sections on a large platter instead of tossing everything together.
This lets everyone pick their perfect mix of ingredients. Add some warm, crusty bread on the side to soak up any extra dressing!
Beet Salad
Equipment
- aluminum foil
- food processor
Ingredients
Salad
- 4-5 large beets raw or pre-cooked (red and golden)
- 7-8 cups mixed greens lettuce or arugula
- 1 1/2 cups candied walnuts or pecans
- 1/4 cup chives fresh, chopped
Whipped Goat Cheese
- 5 oz fresh goat cheese chevre
- 2 Tablespoons plain Greek yogurt
- 1 clove garlic
Balsamic Vinaigrette
- 1/3 cup extra virgin olive oil
- 2-3 Tablespoons Balsamic vinegar or more, to taste
- 2 Tablespoons dijon mustard
- 1 Tablespoon honey or maple syrup to taste
- 1/4 teaspoon kosher salt or more, to taste
Instructions
- Place raw beets on individual squares of aluminum foil. Drizzle them with olive oil and wrap in foil. Bake for about 50-60 minutes, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.
- Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor. Whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.
- Whisk vinaigrette ingredients until well combined.
- Add a bed of greens to serving bowl. Top with beets and nuts. Add small dollops of whipped goat cheese over the top and garnish with chives. Drizzle desired amount of dressing over salad.
