Beet Salad With Goat Cheese

I don’t think there was ever a salad I didn’t like - and this one has to be one of my favorites.

Earthy beets, sweet apples and carrots, and crunchy nuts add flavor, textural appeal, and color making for an undeniably delicious and nutritious salad. Enjoy it as a light lunch or dinner with your favorite protein, or serve it as a side dish to heartier meals.

Ingredients - Notes & Substitutions

The ingredients for this beet and goat cheese salad recipe are broken down into two parts - salad and dressing. Here’s a look at what we need:

Beet Salad

Beets: If I have time, I prefer to steam the beets myself, but on other days, store-bought steamed beets work great. Opt for ruby red beets, golden beets, or pink Chioggia beets. Greens: Baby greens or spring mix are an easy and convenient base for any salad, and I love all the different lettuce to add crunch and color. Feel free to use baby spinach, baby arugula, baby kale, or romaine instead. Apples: go for a Granny Smith apple for its tart flavor. If you tend to like sweet apples, Honeycrisp or Pink Lady are both great options. A ripe pear is another great alternative. Carrots: orange carrots or rainbow carrots can both be used. Pick up a container of presliced matchstick carrots in the refrigerated section to cut down on prep work. Goat Cheese: look for whole rounds or logs of goat cheese (sometimes labeled Chevre), typically sold near the cheese section. The creamy tang goes wonderfully with the earthy root vegetables. Nuts: pecans or walnuts are both wonderful. I highly recommend toasting them beforehand to bring out their nutty flavor.

Dressing

Extra Virgin Olive Oil: for richness, body, and a light fruity flavor. Red Wine Vinegar: adds acidity and tang. White wine vinegar or white balsamic are both great subs. Honey: to balance the acidity. The honey also brings out the natural sweetness in the vegetables and goat cheese. Maple syrup can also be used. Dijon Mustard: for savory depth and to act as an emulsifier. Salt + Pepper: to enhance all the flavors and add a kick of spice.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Beet Salad

This beetroot salad recipe couldn’t be any easier. Start by steaming the beets, if not done so already, then move on to the dressing and salad. Follow this detailed recipe for Instant Pot Beets, or follow these step-by-step directions below:

Steam Beets in Instant Pot

Clean and trim the beets. Add 1 cup of water to the instant pot. Place a steamer basket and place all the beets in that. Close the lid and pressure cook for 20 minutes. Wait 5 minutes, then release pressure. Open the lid and transfer them to a non-staining cutting surface. Wear gloves and peel them. Cut into wedges.

Prepare Salad

Make the dressing: Combine all ingredients listed under the dressing in a mason jar. Close the lid and shake vigorously until the dressing is well combined (Pic 1). Keep it aside while you assemble the salad. Goat Cheese Handling Tip: For easier crumbling, pop the goat cheese in the freezer for 30 minutes prior to use. Assemble salad: On a large platter or salad bowl, layer the spring mix greens. Top that with beet wedges, sliced apples, matchstick carrots, goat cheese, pecans, or walnuts (Pic 2). Dress salad: Shake the dressing one more time, then drizzle half of it slowly over the salad (Pic 3). Reserve the rest on the side. Salad Dressing Tip: Always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn’t drip to the bottom of the bowl.

Serving Suggestions

Beet and goat cheese salad can be served in so many different fashions. Some of my favorites include: Lunch: Top it with chicken, lamb, or fish, or enjoy it alongside a hot bowl of curried butternut squash soup for the ultimate fall and winter meal. Side Dish: Give heartier meals like pasta and pizza a lighter spin by serving this on the side. Holidays: Nothing says Thanksgiving and Christmas like a crisp, crunchy salad made with beets. Steam a double batch ahead of time and toss just before the big meal.

How to Store

Leftover dressed beet salad will keep for up to 1 day in an airtight container in the fridge. After the 1-day mark, the color of the beets starts to bleed and the texture of the remaining vegetables becomes mushy. Make-Ahead Instructions: The beets and salad dressing can be prepared up to 4 days in advance and stored separately in the fridge. Just before serving, assemble the salad, toss it with the dressing, and enjoy.

Recipe Tips & Notes

Wear gloves: Beets stain everything, so make sure to wear gloves and peel the beets on a surface not prone to stains. Goat cheese: Purchase a whole goat cheese log for the best flavor. Goat cheese crumbles are not as flavorful and coated in excess starch. For easier handling, pop the goat cheese in the freezer for 30 minutes prior to using. Toss gently: Give the salad a gentle toss to prevent the color of the beets from staining the remaining ingredients. This makes for a prettier presentation.