Beet Salad

Introduction

This beet salad is a vibrant masterpiece of earthy roasted beets, peppery greens, creamy goat cheese, and crunchy walnuts, all brought together by a sweet-tangy vinaigrette. You’ll love how the combination of flavors and textures creates a dish that’s as satisfying as it is beautiful. It’s perfect for a special lunch or an elegant, easy-to-assemble side.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Ingredients

5 cups salad greens (such as half baby arugula and half mixed baby greens)
1 recipe Roasted Beets (red and gold, sliced ¼ -inch thick)
½ cup red onion (thinly sliced)
3 ounces goat cheese (crumbled)
⅓ cup walnuts (chopped)
¼ cup microgreens (optional)
freshly ground black pepper (to taste)
¾ cup Honey Balsamic Vinaigrette (or as needed, divided)

Instructions

Prepare your Roasted Beets according to your favorite recipe. Once cooled, slice them into ¼-inch thick pieces.
In a small bowl, soak the thinly sliced red onion in 2-3 tablespoons of the Honey Balsamic Vinaigrette for about 10 minutes. This step softens the onion’s sharp bite.
In a large serving bowl or platter, arrange the bed of salad greens.
Artfully arrange the sliced roasted beets over the greens.
Scatter the soaked red onions (removing them from the vinaigrette) over the beets and greens.
Sprinkle the crumbled goat cheese and chopped walnuts evenly over the salad.
If using, garnish the salad with the microgreens.
Just before serving, drizzle the remaining Honey Balsamic Vinaigrette over the salad to your taste preference (you may not need the full amount). Finish with a generous amount of freshly ground black pepper.

Variations

Deconstructed Platter: Serve all the components arranged beautifully on a large board or platter, allowing guests to build their own perfect bite.
Single-Serve Layers: Create individual portions in clear jars or bowls by layering dressing, beets, onions, greens, cheese, and walnuts for a portable lunch.
Warm Salad Variation: Toss the warm, freshly roasted beets directly with the greens and vinaigrette for a slightly wilted, comforting salad.
Herb Focus: Instead of microgreens, finish the salad with a handful of fresh soft herbs like dill, mint, or chives for a bright flavor lift.

Tips for Success

Roast your beets ahead of time and store them chilled to make assembly incredibly fast.
To prevent pink salad, toss the greens with a little vinaigrette first before adding the red beets, creating a protective layer.
Toast the walnuts in a dry skillet for a few minutes until fragrant to dramatically enhance their flavor and crunch.
Dress the salad just before serving to keep the greens crisp and vibrant.

Storage & Reheating

Store leftover salad components separately. Keep dressed greens, onions, and beets in airtight containers in the refrigerator for 1-2 days. The walnuts and cheese are best stored separately at room temperature and in the fridge, respectively. This salad is best served fresh and is not suitable for reheating.

FAQ

Can I use canned beets?

Yes, for a shortcut, you can use pre-cooked canned or vacuum-sealed beets. Just be sure to drain and pat them dry thoroughly.

How do I roast the beets?

A standard method is to wrap scrubbed, dried beets individually in foil and roast at 400°F (200°C) for 45-60 minutes until tender. Let cool, then peel and slice.

What can I substitute for goat cheese?

Feta cheese or creamy blue cheese would be excellent substitutes for a different but equally delicious tangy element.

Can I make this salad nut-free?

Absolutely. Simply omit the walnuts or replace them with roasted sunflower or pumpkin seeds for a similar crunch.

My salad turned pink. What happened?

This is normal when red beets come into contact with light-colored ingredients. Using golden beets only or employing the tip of dressing the greens first can minimize this.

How do I slice the red onion very thinly?

Use a sharp chef’s knife or a mandoline slicer for perfectly thin, even slices. Soaking them in the vinaigrette also helps soften them.