Name: Recipe "Beet Salad"
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 6 beets (medium); olive oil (for drizzling); kosher salt and black pepper (to taste); 6 cup arugula or mixed greens; 2 oranges (peeled and thinly sliced or cut into segments); 0.25 cup red onion (thinly sliced); 4 oz goat cheese (crumbled); 0.5 cup pistachios (can use candied pecans, almonds, or walnuts); fresh mint (for garnish, optional); 0.25 cup olive oil; 2 tbsp fresh orange juice; 2 tbsp fresh lemon juice; 1 tbsp champagne vinegar or white balsamic vinegar; 2 tsp honey; 0.5 tsp dijon mustard; sea salt and black pepper (to taste)

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A Beet Salad Worth Making at Home

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.

Three Reasons to 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.

Beet Salad Frequently Asked Questions

Can I use canned beets instead of roasting fresh ones?

Yes, you can use canned beets. Drain them well and slice them. The texture will be softer and less sweet than roasted beets, but it still works in a pinch.

How do I keep my hands from staining when peeling beets?

Wear disposable gloves while peeling. If you don’t have gloves, rub your hands with lemon juice or vinegar after handling the beets to help remove the color.

Can I make this salad vegan?

Yes. Omit the goat cheese or use a vegan alternative, and replace the honey with maple syrup in the dressing. The rest of the ingredients are plant-based.

What can I use instead of champagne vinegar?

White balsamic vinegar or white wine vinegar both work well. They have a similar mild acidity that won’t overpower the citrus dressing.

Recipe

Beet Salad

Beet Salad- this beautiful beet salad is made with fresh arugula, roasted beets, orange slices, goat cheese, pistachios, red onion, and a simple citrus dressing. Serve along side any meal or enjoy for a light lunch.

easyVegetarian

10 min

Prep Time

50 min

Cook Time

1 hr

Total Time

Servings

American

Cuisine

325 kcal

Calories

Ingredients

Servings

6 beets, medium
olive oil, for drizzling
kosher salt and black pepper, to taste
6 cup arugula or mixed greens
2 oranges, peeled and thinly sliced or cut into segments

0.25 cup red onion, thinly sliced
4 oz goat cheese, crumbled
0.5 cup pistachios, can use candied pecans, almonds, or walnuts
fresh mint, for garnish, optional

dressing

0.25 cup olive oil
2 tbsp fresh orange juice
2 tbsp fresh lemon juice
1 tbsp champagne vinegar or white balsamic vinegar

2 tsp honey
0.5 tsp 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)

325kcal

Calorie breakdown

Protein16%57 kcal

Fat65%225 kcal

Carbohydrates19%66 kcal

How this was calculated — 16 of 16 ingredients matched

beetsBeets, raw3 kcal

olive oilOil, corn, peanut, and olive9 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

arugula or mixed greensArugula, raw360 kcal

orangesOranges, raw, navels1 kcal

red onionOnions, red, raw26 kcal

goat cheeseCheese, goat, soft type299 kcal

pistachiosNuts, pistachio nuts, raw672 kcal

fresh mintCandies, NESTLE, AFTER EIGHT Mints4 kcal

olive oilOil, corn, peanut, and olive530 kcal

fresh orange juiceOrange juice, raw (Includes foods for USDA's Food Distribution Program)14 kcal

fresh lemon juiceLemon juice, raw7 kcal

champagne vinegar or white balsamic vinegarVinegar, cider3 kcal

honeyHoney roll sausage, beef18 kcal

dijon mustardMustard, prepared, yellow2 kcal

sea salt and black pepperPepper, banana, raw0 kcal

Serving size ≈ 316 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, glutenFree, Oven Baked, vegetarian

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