Beet Salad

This beet salad recipe is the one I order at restaurants and then recreate at home because it's surprisingly simple. The combination of earthy roasted beets, peppery arugula, creamy goat cheese, and a bright citrus dressing hits every note. It's a holiday salad that also works as a light lunch, and the colors alone make it worth serving.

Why You’ll Love This Beet Salad

• The roasted beets turn tender and sweet, contrasting with tangy goat cheese and crunchy pistachios.
• The citrus dressing comes together in minutes and brightens the whole dish without overpowering it.
• You can roast the beets and make the dressing ahead, so final assembly is quick and stress-free.

Key Ingredients for a Great Beet Salad

• Beets: Red or golden both work. Scrub them well and leave the root and stem ends intact to prevent bleeding during roasting. Wrapping each beet in foil steams them, making peeling effortless.
• Goat cheese: Its tangy creaminess balances the sweet beets. If you're not a fan, crumbled feta or blue cheese are good substitutes.
• Oranges: Use navel or blood oranges. Slice them into thin rounds or cut into segments, and remove any seeds before adding to the salad.

Kitchen Tools You’ll Need for This Beet Salad

• Rimmed baking sheet (to catch any beet juice while roasting)
• Aluminum foil (for wrapping each beet individually)
• Whisk (for emulsifying the citrus dressing)
• Large platter or bowl (for assembling and serving the salad)

Tips for Peeling and Prepping Beets

Wear disposable gloves when peeling the roasted beets so your hands don't turn red. You can hold them under running water to help the skins slide off easily. Don't toss the beet greens either; sauté them in a little olive oil with garlic for a quick side dish.

Expert Tips for Roasting Beets and Making the Dressing

Roasting beets individually in foil creates a steamy environment that cooks them evenly and makes peeling a breeze. To test for doneness, pierce the largest beet with a fork; it should slide in with little resistance. Let the beets cool completely before slicing so they hold their shape. For the dressing, whisk the Dijon mustard into the vinegar and citrus juices first, then slowly drizzle in the olive oil while whisking to create a stable emulsion that won't separate.

Easy Ways to Change Up This Beet Salad

Swap the arugula for baby spinach or mixed greens if you prefer a milder base. Use candied pecans or walnuts instead of pistachios for a different crunch. Add crumbled feta or blue cheese in place of goat cheese. For extra protein, top the salad with grilled chicken, shrimp, or sliced steak. A handful of dried cranberries or pomegranate arils adds a pop of sweetness and color.

What to Serve with Beet Salad

Serve this beet salad alongside grilled chicken, roasted salmon, or a simple steak for a complete meal. It also shines on a holiday table next to roasted turkey or ham. For a light lunch, add a piece of crusty bread and you're set.

How to Store Beet Salad Components

Once the salad is dressed and tossed, serve it the same day for the best texture. You can prep components ahead: roasted beets keep covered in the fridge for up to 3 days, and the citrus dressing stays fresh in a jar for up to 1 week. Store the dressing separately and dress the salad just before serving to keep the greens crisp.

Recipe

Beet Salad

★★★★★ ★★★★★ 4.6/5 (63 ratings)

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Prep

10 min

Cook

50 min

Total

1 h

Servings

6 servings

Cuisine

American

Ingredients

• 6 medium beets, (greens removed and scrubbed well)
• Olive oil, (for drizzling)
• Kosher salt and black pepper, (to taste)
• 6 cups arugula or mixed greens
• 2 oranges, (peeled and thinly sliced or cut into segments)
• 1/4 cup thinly sliced red onion
• 4 ounces goat cheese, (crumbled)
• 1/2 cup pistachios, (can use candied pecans, almonds, or walnuts)
• Fresh mint, (for garnish, optional)
• 1/4 cup olive oil
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon champagne vinegar or white balsamic vinegar
• 2 teaspoons honey
• 1/2 teaspoon Dijon mustard
• Sea salt and black pepper, (to taste)

Instructions

1. Preheat oven to 400˚F.
2. Place the beets on a rimmed baking sheet. Drizzle with a little bit of olive oil. Wrap each beet individually in foil. Bake for 50 to 70 minutes or until the largest beet is easily pierced with a fork. Time will vary depending on the size of the beets.
3. Remove from the oven let sit until you can touch the foil. Carefully remove the foil and set the beets aside to cool. When they are cool enough to touch, peel the skins. They should slide right off. You can hold them under running water and slide the skins off. Pro tip, wear gloves so your hands don’t turn red.
4. Let the beets cool. You can put them in the fridge, if desired. When cool, slice the beets into thin rounds or wedges and season with salt and pepper.
5. To assemble the salad, place the greens on a large platter or in a large bowl. Top with roasted beets, oranges, red onion, goat cheese, and nuts. Garnish with fresh mint, if using.
6. To make the dressing, whisk together the olive oil, orange juice, lemon juice, vinegar, honey, Dijon, salt, and pepper.
7. Drizzle the dressing over the salad and toss well. Serve immediately.

Nutrition (per serving, estimated)

Calories

264 kcal13% DV

Protein

8 g16% DV

Fat

15 g19% DV

Carbs

21 g8% DV

Fiber

5 g18% DV

Sugar

12 g

Sodium

145 mg6% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

Main DishesHoney Mustard Chicken DessertsMini No-Bake Cheesecakes DrinksHoliday Champagne Punch