This easy and simple beetroot salad is an ultimately delicious and easy-to-serve gourmet dish.
Made with roasted beets, lush arugula, crunchy walnuts, crumbled goat cheese, and balsamic vinaigrette, this classic salad offers a nutritious, colorful, and delicious meal for any day.
Molecular techniques can create playful textures and presentations in your desserts.
Table of contents
If you have roasted beets ready, then this easy and simple beetroot salad recipe takes only 5 minutes to prepare.
About Beetroot Salad
The beet salad recipe features vibrant colors and earthiness, making it a perfect beetroot salad. It’s the kind of dish that adds a fresh, colorful touch to hearty meals, and the best part? It is incredibly easy to make.
Loaded with wholesome nutrients and delicious ingredients, it is a lovely choice to serve for lunch or dinner.
This beet salad with arugula and balsamic vinaigrette is a showstopper that’s perfect for holidays or a nutritious family meal. It resembles the fancy gourmet salads you enjoy at upscale restaurants.
This vegetarian and gluten free beetroot salad with goat cheese is a go-to for a nourishing, flavorful salad that is perfect for any time of the year.
Imagine a beautiful-looking hearty beet salad that is laden with fresh arugula, sweet roasted beets, crunchy walnuts, and goat cheese. This easy salad dish is a gorgeous blend of colors, textures, and tastes.
Not only is it a delicious, healthy, and easy-to-make salad, but it is also versatile.
Like any other salad, it is a very flexible recipe. For example, I have used arugula here, but you can replace it with any salad greens of your choice. I have added goat cheese here, but feel free to add other cheeses such as cream cheese, cottage cheese, or feta cheese.
The beauty of this salad is that it can spruce up any meal.
If you are a fan of salads or love beets, then you should definitely try this roasted beet salad recipe.
Just make it once, and I am sure this simple-to-prepare yet elegant in flavor salad will become your favorite.
Beet dishes always have a special place in my heart as my family, friends, and I all adore beetroot in our food. Isn’t there something really charming about this highly nutritious, jewel-like veggie?
Other than enjoying beetroots in a tasty salad like this one, I also love to savor them in other forms as well. Be it beetroot falafel, beetroot flatbread, beet cake, beet croquettes, beet potato holiday salad, beet lemonade, or even detox beet juice.
Why You’ll Love This Beetroot Salad
This salad is
Incredibly easy to make
Vibrantly colored
Can be made in advance
Easily customizable
Packed with essential nutrients
Healthy and delicious
Fresh with bursts of flavor in every bite
If you love this recipe, don’t miss out on other salad favorites:
Ingredients for Beet Salad
This salad requires healthy, fresh, and easy-to-find ingredients. Here are the ingredients you’ll need to make this roasted beet salad:
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Beets: You will need about 5 medium sliced beets for making this salad. I am using red beets, but golden beets would work fine too. You can even use a mix of beets.
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Greens: I’ve used baby arugula in this salad recipe. You can also use other greens such as baby spinach, kale, watercress, romaine lettuce, or iceberg lettuce.
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Cheese: I’ve made this recipe using crumbled goat cheese for a creamy texture. You can also use feta cheese or cream cheese in this salad.
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Walnuts: Toasted walnuts add earthiness and a satisfying nutty crunch. You can also use toasted pecans here.
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Dried Cranberries: They add a fruity, sweet, and tangy flavor to the recipe.
Ingredients for Balsamic Vinaigrette
Making the dressing for beets salad is very easy. Plus, this homemade balsamic vinaigrette is so good, you’ll want to drizzle it on all your autumn salads!
The ingredients you’ll need for balsamic dressing are:
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Extra Virgin Olive Oil: Used to give the dressing a rich and flavorful base.
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Balsamic Vinegar: The rich, woody notes of balsamic vinegar beautifully complement the sweet and tangy flavors of this salad.
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Dijon Mustard: The mustard flavors balance the overall taste of the balsamic dressing.
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Maple syrup: It is added for a mild sweet flavor that goes well with other ingredients.
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Garlic: Pressed, minced, or grated garlic cloves add a pungent taste.
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Salt and Pepper: To season, add flaky sea salt and pepper according to your taste preferences. These seasonings add just the right amount of zest.
How to Make Beet Salad
Making beet salad is very easy and simple.
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Cook or Roast the Beets: You can cook the beets in an Instant Pot or roast them by wrapping the beets in aluminum foil in the oven.
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Prepare the Dressing: While the beets cool, whisk together all the balsamic vinaigrette ingredients. Set it aside.
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Slice Beets: Once the beets have cooled, wash them under running water to peel off the skin. Slice them.
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Assemble the Salad: On a large plate, place arugula, sliced beets, goat cheese, toasted pecans, and dried cranberries. Drizzle with the vinaigrette just before serving.
Health Benefits
Beetroot is not only a delicious root vegetable but also packed with essential nutrients and health benefits.
Here are some benefits of consuming beets:
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It is low in calories.
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It is rich in vitamins, minerals, and antioxidants.
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It can help reduce blood pressure.
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It improves athletic performance.
Serving Suggestions
This easy beetroot salad with goat cheese can be served alone or as part of any meal. You can pair it with a bowl of creamy butternut squash soup for a comforting lunch, or serve it alongside pasta arrabiata, veggie pizza pie, or roasted potatoes for dinner.
You can also serve it as a main dish or as a refreshing side along with other salads like avocado salad or apple salad. Accompany it with garlic bread, chili cheese toast, or a light pasta such as pasta aglio e olio for a satisfying meal.
You can also serve it with other salads such as pasta salad, grape salad, strawberry salad, chickpea salad, and kidney bean salad for a salad buffet.
Pro Tips for Making the Perfect Beetroot Salad
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Added Protein: For added protein, you can add canned or cooked beans like chickpeas or kidney beans. You can also add some animal protein by including grilled chicken or shrimp.
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Cooking Beets: For this beetroot goat cheese salad, you can roast the beets, or cook them in an Instant Pot, or on a stovetop pan.
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Beets: You can use any variety of beets for making this salad.
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Greens: I have added arugula to this beet goat cheese salad recipe. You can also add other greens such as spinach, kale, watercress, or even lettuce. You can even use a mix of greens.
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Serving: To keep this salad fresh and crisp, make sure that you drizzle it with the dressing just before serving. This step helps prevent the arugula from wilting.
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Prep Ahead: For meal prep, you can cook the beets and make the vinaigrette up to 3 days in advance. Simply cook the beets and store them in an airtight container in the refrigerator. Also, store the dressing in an airtight jar in the fridge until you’re ready to assemble the salad. Simply shake the dressing before drizzling over the salad.
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Handling Beets: Beet juice stains the hands, so consider wearing gloves when handling beets to avoid staining your hands.
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Balsamic Vinegar: If you don’t have balsamic vinegar or don’t like its taste, you can substitute it with freshly squeezed lemon juice.- Herbs: To add a herby and refreshing touch, you can add a handful of fresh herbs, such as mint or basil.
Beetroot Salad (Step-by-step photo instructions)
How to Roast/Cook Beets:
- Preheat the oven to 400°F (200°C). Wrap each beetroot in a piece of aluminum foil. Place them on a baking sheet and roast for 40 to 90 minutes, or until soft and easy to pierce through with a fork. The exact time may vary based on the size and freshness of the beets.
- Remove the beets from the oven and unwrap them to cool. When they are cool enough to handle, peel the skins off under running water using your hands.
- Chill the beets in the refrigerator, then slice them into ¼-inch slices.
How to Make Balsamic Vinaigrette:
- In a small jar, combine extra virgin olive oil, balsamic vinegar, maple syrup or honey, Dijon mustard, pressed garlic cloves, flaky sea salt, and ground black pepper to taste.
- Whisk or shake well to combine all the dressing ingredients. Set aside.
How to Make Beetroot Salad:
- To assemble, place the arugula on a large plate or bowl.
- Top with sliced beets, crumbled goat cheese, toasted walnuts, and dried cranberries.
- Drizzle the balsamic vinaigrette over the salad to taste. If not serving the salad immediately, shake the dressing again just before drizzling over the salad. Enjoy your delicious beet salad with arugula and goat cheese.
Recipe Card
Beetroot Salad [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 10 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Salads | American | 4 as a side, 3 as a main course |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 189 calories | 1 |
INGREDIENTS
For Beetroot Salad:
- 5 medium beetroots (about 2 lbs)
- 4 cups baby arugula, rinsed and spun dry
- 1/2 cup crumbled goat or feta cheese
- 1/2 cup toasted walnuts
- 1/2 cup dried cranberries
For Balsamic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, pressed or finely minced
- Sea salt, to taste
- Ground black pepper, to taste
INSTRUCTIONS:
How to Roast/Cook Beets:
- Preheat the oven to 400°F (200°C). Wrap each beetroot in a piece of aluminum foil. Place them on a baking sheet and roast for 40 to 90 minutes, or until soft and easy to pierce through with a fork. The exact time may vary based on the size and freshness of the beets.
- Remove the beets from the oven and unwrap them to cool. When they are cool enough to handle, peel the skins off under running water using your hands.
- Chill the beets in the refrigerator, then slice them into ¼-inch slices.
How to Make Balsamic Vinaigrette:
- In a small jar, combine extra virgin olive oil, balsamic vinegar, maple syrup or honey, Dijon mustard, pressed garlic cloves, flaky sea salt, and ground black pepper to taste.
- Whisk or shake well to combine all the dressing ingredients. Set aside.
How to Make Beetroot Salad:
- To assemble, place the arugula on a large plate or bowl.
- Top with sliced beets, crumbled goat cheese, toasted walnuts, and dried cranberries.
- Drizzle the balsamic vinaigrette over the salad to taste. If not serving the salad immediately, shake the dressing again just before drizzling over the salad. Enjoy your delicious beet salad with arugula and goat cheese.
NOTES:
- For added protein, you can add canned or cooked beans like chickpeas or kidney beans. You can also add some animal protein by including grilled chicken or shrimp.
- For this beetroot goat cheese salad, you can roast the beets, or cook them in an Instant Pot, or on a stovetop pan.
- You can use any variety of beets for making this salad.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/beetroot-salad/
