This easy beet salad recipe is vibrant and flavorful made with silky roasted beets, creamy goat cheese, toasted walnuts, and a tangy vinaigrette.
This beet salad recipe has roasted beets and peppery arugula with an easy homemade dressing. Serve it as a side or a light meal
Dressing: Homemade dressing is very simple, and it’s light and tangy. Since it can be made days ahead of time, I recommend making it homemade.
If using a purchased dressing, I suggest something sweet and tangy like poppy seed dressing or honey mustard dressing.
For the best sweet flavor and velvety soft texture, I recommend oven roasting beets in foil for about an hour. Just cut the ends off. The peels will slip right off after roasting.
Did you make this Beet Salad recipe? Be sure to leave a comment and rating below!
Sweet and silky roasted beets, creamy goat cheese, and peppery arugula are tied together with a tangy Dijon, honey, and balsamic dressing.
Salad
- 8 cups arugula
- 4 large beets cooked and cooled
- ¼ cup chopped toasted walnuts or pecans
- ½ cup goat cheese or feta cheese, crumbled
- ½ red onion thinly sliced
Dressing
- 2 tablespoons white balsamic vinegar or apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon garlic powder or ½ clove fresh garlic, minced
- ⅓ to ½ cup vegetable oil
- salt and black pepper to taste
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Place arugula in a large bowl. Top with beets, walnuts, goat cheese, and onions.
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For the dressing: Whisk together the vinegar, lemon juice, honey, Dijon mustard, and garlic powder. Slowly drizzle in oil while whisking until the dressing is slightly thickened. Season with salt and pepper to taste.
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Drizzle dressing over salad and serve immediately.
Refrigerate leftovers in an airtight container for up to 4 days. Re-toss before serving.
Calories: 436 | Carbohydrates: 34g | Protein: 12g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 351mg | Potassium: 1111mg | Fiber: 9g | Sugar: 24g | Vitamin A: 1335IU | Vitamin C: 22mg | Calcium: 161mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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