Beet Salad Recipe

This vibrant beet salad with goat cheese, citrus, and balsamic dressing is fresh, elegant, and incredibly easy to make. A must-try!

Prep Time15

Cook Time45

Total Time1

Course: Salad, Side Dish

Cuisine: Italian/ French/ American

Keyword: beet salad, goat cheese salad

Servings: servings

4 –5 medium beets roasted and cut into wedges (or vacuum-packed, pre-cooked beets)
2 cups salad greens baby arugula or spring mix
1 orange peeled and segmented
1/3 cup pistachios candied pecans, or walnuts, roughly chopped
4 oz goat cheese crumbled by hand
Fresh mint optional garnish

Roast the Beets (Skip if Using Pre-Cooked): Preheat oven to 400°F (200°C). Wrap whole beets loosely in foil and place on a baking sheet. Roast for 40–60 minutes, until fork tender. Let cool slightly, then peel the skins off with your hands or a paper towel. You can run them under cold water while you peel. Cut into wedges.
Make the Dressing: In a jar or bowl, combine olive oil, balsamic vinegar, Dijon mustard, smashed garlic, salt, and pepper. Shake or whisk until emulsified. Let sit for at least 10 minutes so the garlic infuses the dressing. Remove garlic before serving if desired.
Prepare the Salad Base: Arrange the greens on a large serving platter or shallow bowl. Lightly drizzle with a little of the dressing and a pinch of salt.
Assemble: Scatter the roasted beets over the greens. Add orange segments, nuts, and crumbled goat cheese.
Dress and Finish: Drizzle with balsamic dressing just before serving. Garnish with fresh mint if using. Serve immediately.