Ingredients & Substitutions
Here I explain the ingredients for the best beet salad recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Roasted Beets:
Beets – Peel and cut into 1-inch cubes. You could also change it up and use mixed root vegetables (including beets) instead. Use any leftover beats in a comforting beet soup. Olive Oil – You can substitute avocado oil or even melted coconut oil if you like. Sea Salt & Black Pepper
Honey Vinaigrette Dressing:
Olive Oil – This makes up the base of the dressing in this recipe for beet salad. Avocado oil also works. Balsamic Vinegar – Adds a tangy and slightly sweet flavor to the dressing, but you can also use red wine vinegar, lemon juice, or apple cider vinegar. Honey – I prefer to use natural zero sugar honey, but regular works as well, or you can omit it altogether for a simple balsamic vinaigrette. Dijon Mustard – Adds flavor. You can use regular mustard or whole grain mustard as substitutes if you want to. Sea Salt & Black Pepper
Salad:
Arugula – Brings a peppery bite to the beet goat cheese salad, or you can also use baby spinach or mixed greens instead. Goat Cheese – Adds a creamy tang. You can also make roasted beet salad with feta cheese or blue cheese, or omit the cheese altogether for a dairy-free option. Walnuts – You can also use pecans or almonds, or pepitas for a nut-free alternative.
How To Make Beet Salad
This section shows how to make a beet salad with goat cheese with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. You can use a variety of salad dressings for your beet salad. For a savory twist, try green goddess dressing instead. Make this salad a complete meal by adding a protein such as a baked chicken breast, ham cubes, sliced top sirloin steak, or garlic butter shrimp.
Storage Instructions
Store: Place the beet and goat cheese salad in an airtight container and store in the refrigerator. It will keep for 1 day with the dressing added, or 2-3 days with dressing stored separately. Meal prep: You can roast the beets and prepare the dressing ahead of time. Store them separately in the fridge until you’re ready to combine the ingredients for the salad.
What To Serve With Beet Salad
I love beet salad recipes as a light lunch, but they make a great side dish: Ideally, each piece should be touching the pan. This will ensure that the beets roast quickly and evenly, and get a little caramelized on the edges.
Salmon – Serve this salad alongside baked salmon or broiled salmon for a nutritious and elegant meal. Chicken – For the simplest meal that everyone will love, try baked chicken legs or oven baked chicken thighs. If you want to get fancy, spinach stuffed chicken breast looks impressive and is still so easy while cornish hens or an oven roasted chicken are perfect for a small gathering. And when I’m in the mood for something a little different this salad is perfect with Hasselback chicken. Pork – Enjoy this beet salad recipe with fast air fryer pork chops or a juicy baked pork tenderloin. Casseroles – When I want a simple side for complete meals like shepherd’s pie or a simple cabbage roll casserole, this is my go-to salad. Holiday Meals – Serve the salad recipe for Thanksgiving or Christmas with a turkey breast recipe (or a whole spatchcock turkey), sweet roasted acorn squash, and a crustless pumpkin pie to finish off your dinner.
More Easy Fall Salad Recipes
Looking for more easy and flavorful salads to serve with your mains? Here are a few I think you’ll love: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info does not include optional honey.
