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This Roasted Beet Salad is my favorite way to turn earthy, sweet beets into a festive side dish bursting with color and texture. To make it, tender roasted beets are layered with peppery arugula, creamy goat cheese, and crunchy pistachios, then finished with a tangy honey-balsamic vinaigrette. It’s simple to make and easy to prep ahead, just roast the beets, chill, and assemble when ready to serve.
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Beet Salad with Goat Cheese
There are countless ways to make a beet salad, but this one is my favorite. It’s the sort of salad you’d spend $15 on from your favorite restaurant, but better!
The secret is in its perfect balance of flavor and texture. Tender roasted beets, creamy goat cheese, peppery arugula, and a homemade balsamic vinaigrette come together to create a salad that’s vibrant, fresh, and delightfully simple to make. You can even make it a complete meal by topping it with baked salmon, juicy pan-seared steak, or lemon pepper chicken.
When I’m short on time, I’ll roast the beets a day or two in advance or grab vacuum-packed roasted beets from the grocery store (Love Beets are my favorite!)
Beet Salad Ingredients
Here’s what you’ll need to make this beet salad recipe:
- Beets: Rich in antioxidants and nitrates, beets are a naturally sweet and earthy root vegetable that comes in a variety of colors. They add delicious sweetness that pairs perfectly with the tangy vinaigrette. You can make this beet salad with any variety. Red beets are the most common type with deep red color, smooth skin, and a sweet, earthy flavor. Golden beets are less earthy and slightly sweeter; perfect if you prefer a more subtle beet flavor. I like roasting less mature baby beets, especially for salads. They’re smaller, more tender, and slightly sweeter than large beets. Plus, they cook faster.
- Arugula: Adds a peppery bite that balances the sweetness of the beets. Baby spinach, mixed greens, or kale can be used instead. Tip: If the beet greens are still attached, give them a good wash in cold water and save them for salads and smoothies.
- Goat Cheese: Soft and creamy, it adds richness and tang. Feta is a great alternative if you prefer a saltier flavor.
- Pistachios: Provide crunch and a subtle nuttiness. Walnuts, pecans, or almonds also work well.
- Red Onion: Thinly sliced for a little sharpness and contrast.
Honey Balsamic Vinaigrette
This simple vinaigrette is made with extra-virgin olive oil, balsamic vinegar, Dijon mustard, and honey for the perfect balance of tangy and sweet. The mustard helps emulsify the dressing, while the honey softens the acidity and highlights the natural sweetness of the roasted beets.
Looking for the full, printable recipe with measurements? Scroll down to the recipe card below.
How to Make It
Step 1: Roast the Beets. Preheat your oven to 400°F. Trim the beet greens, leaving about an inch of the stems. Scrub the beets clean, then place each one on a piece of foil. Drizzle with olive oil and sprinkle lightly with salt. Wrap each beet tightly and place them on a rimmed baking sheet. Roast for 40 to 60 minutes, or until tender when pierced with a fork. Let them cool before peeling. The skins should slip off easily.
If you’ve never roasted beets before, check out my guide on how to cook beets (video included!) for step-by-step tips. You can also make Instant Pot beets if you prefer a faster, no-foil method.
Step 2. Make the Honey Balsamic Vinaigrette. While the beets roast, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until smooth and emulsified. Season with additional salt, pepper, or honey, as needed. It should taste slightly sweet, tangy, and look glossy. Set aside.
Step 3. Slice the Beets. Once the beets are cool enough to handle, cut them into wedges or slices. If you’re using both red and golden beets, keep them separate to prevent color bleeding.
Step 4. Assemble the Salad Base. Arrange the arugula on a large platter or shallow bowl. Add the sliced red onion, then layer the roasted beet wedges over the greens.
Step 5. Add Cheese and Nuts. Crumble the goat cheese evenly over the salad and sprinkle with chopped pistachios for texture and crunch.
Step 6. Drizzle and Serve. Just before serving, drizzle the honey balsamic vinaigrette over the salad and toss gently or serve the dressing on the side. Every bite is a delicious mix of sweet, tangy, creamy, and crisp – the ideal balance of flavor and texture!
Chef’s Tips and Variations
Use fresh, firm beets. Smaller beets are naturally sweeter and roast more evenly. Choose ones that feel heavy for their size with smooth skin and fresh-looking greens if attached.
Wear gloves when working with beets. Red beet juice stains everything, including your hands, cutting board, and clothing. Be sure to wear gloves and an apron to prevent staining.
Mix and match beet colors. If I’m making this salad for guests, I like to use a combination of red and golden beets. It’s a beautiful addition to any table. To keep the colors bright, store and slice them separately before assembling.
Dress the salad just before serving. To prevent the arugula from turning soggy or wilted, wait to add the dressing until just before serving. You can toss everything together, or serve without tossing. Since beet juice is bright red, the salad looks prettiest before mixing together.
Save time with pre-cooked beets. If you’re short on time, grab vacuum-packed roasted beets from the grocery store (like Love Beets). They’re a great shortcut.
Serving Ideas
This beet salad is perfect as a starter, light lunch, or festive side dish. I love pairing it with protein mains like baked pork chops, hot honey salmon, or hearty slow cooker beef short ribs. The tangy honey balsamic vinaigrette balances the rich and savory flavors of the meat perfectly. If I’m serving it for lunch, it pairs nicely with fresh bread or a light soup, like homemade pastina soup or potato leek soup.
- On-the-go meal-prep tip: For quick weekday lunches, layer the beets, onions, and dressing on the bottom of a jar, then add arugula and goat cheese on top. Shake just before serving for a perfectly dressed salad that stays fresh.
Frequently Asked Questions
If you’re not a fan of arugula, try baby spinach, spring mix, or kale. Spinach has the most mild flavor, while kale adds extra crunch. Tip – If you do make this beet salad with kale, toss the chopped greens in the dressing before adding the other ingredients and let it rest for about 5 minutes. It will help tenderize the greens and mellow out any bitterness.
Yes. Although I prefer using roasted beets, pickled or canned beets are a great shortcut when you’re in a hurry. Be sure to drain them well. If you’re using pickled beets, reduce the amount of balsamic vinegar in the dressing since the beets will already taste tangy.
Make-Ahead and Storage
This salad is easy to prepare in advance for holidays, meal prep, or entertaining.
Make ahead. Roast and slice the beets up to two days in advance, and prepare the honey balsamic vinaigrette up to a week ahead. Store the beets and dressing separately in airtight containers in the refrigerator. The dressing may separate as it chills, so give it a good shake or whisk before using and let it sit at room temperature for about 10 minutes before drizzling.
How to store. If possible, store the arugula, goat cheese, and pistachios separately from the beets and dressing and add the dressing just before serving. If your salad is already dressed, it will still taste great the next day, though the arugula may soften slightly.
What to Do With Extra Roasted Beets
If you’re roasting beets anyway, go ahead and make a few extra! They keep well in the fridge for several days and are great to have on hand for quick meals. Try using leftovers in my Beet Hummus for a vibrant, protein-packed snack or blend them into a Beet Smoothie for a naturally sweet and healthy breakfast.
More Salad Recipes
I hope you love this beet salad as much as I do! It’s bright, colorful, and one of my favorite ways to enjoy beets! Plus, it couldn’t be easier to make. If you try it, I’d love to hear how it turned out. Please leave a comment and share your version with me. Thank you so much! 💛
Roasted Beet Salad Recipe with Goat Cheese and Arugula
Ingredients
For the Beet Salad
- 4 small to medium beets, trimmed and scrubbed
- 1 tablespoon olive oil
- ½ teaspoon salt
- 4 cups arugula
- 4 ounces goat cheese, crumbled
- ¼ cup pistachios, chopped
- ½ small red onion, thinly sliced
For the Honey Balsamic Vinaigrette
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Trim the greens, scrub the beets, and place each on a square of foil. Drizzle lightly with olive oil and sprinkle with salt. Wrap and place on a baking sheet.
- Roast for 40 to 60 minutes, or until fork-tender.
- Let the beets cool enough to handle, then peel off the skins (they should slip off easily). Slice into wedges or rounds. If using both red and golden beets, keep them separate to preserve color.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth and glossy.
- Add arugula to a large serving platter or bowl. Top with sliced beets, red onion, goat cheese, and pistachios.
- Drizzle the honey balsamic vinaigrette over the salad just before serving. Toss gently to combine and serve immediately.
Notes
- Beets: Use small to medium beets for the sweetest flavor and best texture. Check out my guide on how to cook beets for step-by-step tips. You can also make Instant Pot beets if you prefer a faster, no-foil method.
- Save time: Use pre-cooked or vacuum-packed beets.
- Dressing: You can make the dressing up to one week ahead. Store it separately and drizzle it on the salad just before serving to keep the greens crisp.
- Storage: Store cooked and peeled beets in an airtight container in the refrigerator for 3 to 5 days. I like to drizzle them with a little olive oil to help maintain moisture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This beet salad is so very good! Thank you!
I appreciate your feedback and rating, Missy 🙂