This beet salad recipe with goat cheese is perfection! Serve the roasted root veggie over greens with a tangy balsamic dressing.
Are you a beet lover? This nutritious, shocking pink root vegetable wasn’t always our favorite, but it’s now at the top of our veggie list. Why? This Beet Salad recipe! Make it with roasted beets or even pre-cooked from the store: and man is it good. It has all the right elements: baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, it’s salad perfection!
Ways to customize this beet salad
How to accessorize those beautiful roasted beets (or perfectly pressure cooked ones) and that tasty beet salad dressing? Green salads are endlessly customizable. All the elements we chose here can be mixed up depending on your tastes and what you can find:
- Vary the cheese: Beets and goat cheese are a classic flavor pair: the tangy, creamy goat cheese with earthy beet is pretty unreal. Other options? Use feta or blue cheese: both pair excellently with beets. Or omit the cheese for vegan.
- Vary the onion: Shallot is a milder version of red onion and adds a savory flair. Other options? Use thinly sliced red onion, green onion, or chives.
- Vary the nuts: The bright green pistachio looks beautiful against the maroon beets and adds a crunch. Or, use any chopped nuts: almonds, pecans, or walnuts would be a natural pair.
This beet salad recipe is…
Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the cheese.
Ingredients
- 4 medium beets
- 1 recipe Best Balsamic Vinaigrette
- 1 shallot
- 5 ounces (8 cups) baby greens
- 2 ounces soft goat cheese
- ¼ cup roasted salted pistachios, roughly chopped
Instructions
- Cook the beets: Use our Oven Roasted Beets or Instant Pot Beets method.
- Slice the beets: Slice the beets into wedges. Take proper precautions as beet juice stains easily).
- Make the dressing: In a medium bowl, make the Best Balsamic Vinaigrette.
- Toss the beets with the dressing (optional): Place the beets in the bowl with the dressing and stir. The beets will change the color of the dressing to a bright pink color and infuse a little sweetness. If you’d rather keep the balsamic vinaigrette color, you can skip this step.
- Assemble the salad: Thinly slice the shallot. Place the greens on a plate. Remove the beets from the dressing bowl and place them on top. Add crumbles of goat cheese, shallot, and chopped pistachios. Drizzle with dressing and serve.