Easy Beet Salad

5 from 5 votes
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This easy beet salad is made with flavorful ingredients like roasted beets, peppery arugula, creamy cheese, and balsamic vinaigrette. Perfect for the fall and winter!

A serving of homemade beet salad in a small bowl next to a larger serving bowl.

I love it when beets are in season; not only do they look great with their rich purple/red color (perfect for making beet pasta), but they also have a complex, earthy, sweet taste.

They provide lots of vitamins and minerals, and you can enjoy them in so many different ways—as crunchy beet chips, healthy beet juice, vibrant borscht soup, and this refreshing beet salad.

This beet salad recipe is so easy to make and easy to customize. Plus, it brings a pop of color to your table, making it perfect for Thanksgiving, Christmas, and other holiday celebrations.

You can even prepare the beets a few days in advance and then assemble the salad in mere minutes. I often enjoy it as a quick lunch when I have leftover cooked beets.

A serving bowl filled with easy beet salad.
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Watch how to make it

Ingredients

A photo of the ingredients for beet salad.

For the Beet Salad

  • Beets: I usually use fresh red beets and roast them myself. You can also use store-bought beets or leftover-cooked beets for convenience. Pre-boiled/steamed beets would also work, but you miss out on the extra depth of flavor and caramelization provided by the roasting, so I recommend roasted beets for the best flavor.
  • Mixed salad greens: You can use arugula alone or your favorite mixed greens like spring mix, baby spinach, kale, etc. You can also use beet greens, especially if they come fresh with the beets.
  • Cheese: I love to use goat cheese. You can also use feta cheese. If preferred, omit the cheese entirely or use a dairy-free alternative.
  • Walnuts and dried cranberries: You can use other nuts or seeds, if preferred, like pecans, almonds, or sunflower seeds.
A photo of the ingredients for salad balsamic vinaigrette.

For the Balsamic Vinaigrette

  • Olive oil: I love to use extra-virgin olive oil.
  • Balsamic vinegar.
  • Dijon mustard.
  • Garlic and shallot (or a small red onion).
  • Black pepper.

See the printable recipe card below for full information on ingredients and quantities.

How to make beet salad

Wash and Dry Mixed Greens: Wash the mixed greens thoroughly. I like to rinse them with water even if the package says they are cleaned. Then, dry them using a salad spinner or carefully using a clean kitchen towel.

A collage of steps for washing and drying salad leaves.

Prepare the Beets:

  • Using pre-cooked beets: Slice them to your desired thickness, and they will be ready for the salad.
  • Roasting fresh beets: Scrub and wash the beets and wrap them in aluminum foil. Then, roast them in a preheated oven at 400ºF/200ºC for 45-60 minutes. For more tips, check out How to Roast Beets. Once ready, let them cool down before chopping them to your desired thickness.
A photo of chopped beets on a wooden board.

Make the Dressing: Finely chop the shallot and mince or grate the garlic. Then, add all the dressing ingredients to a small bowl or other container and whisk well.

A collage of steps for mixing salad dressing.

Toss Greens with Dressing: Transfer the washed and dried green leaves to a large mixing bowl. Pour the dressing over them and mix well. Keep in mind that it’s best to add the dressing right before serving so the salad leaves don’t wilt.

Alternatively, for a prettier presentation, serve the beet salad in individual bowls and allow everyone to add a bit of vinaigrette to their serving.

A collage of steps for tossing salad with dressing.

Add Beets, Cheese, Walnuts, and Cranberries: Finally, assemble the salad. Cube or crumble the cheese, and then top the greens with sliced beets, cheese, walnuts, and dried cranberries. Mix gently and taste. I usually don’t add salt because the cheese is salty enough, but add a pinch of salt to taste if wanted.

A photo of the assembled beet salad in a serving bowl.

What to serve with beet salad

This delicious beet salad with goat or feta cheese can be a meal on its own or served as a side dish. You can pair it with protein-rich mains like:

Let me know in the comments below what your favorite way to serve the salad is.

If you try this roasted beet salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Easy Beet Salad

5 from 5 votes
By: Samira
Packed with roasted beets, peppery arugula, creamy cheese, and a zesty balsamic vinaigrette, this vibrant, easy beet salad is a must-try for fall and winter!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6

Equipment

Ingredients 
 

  • 19 oz beets 8 medium, cooked, or use fresh and roast them
  • 8 oz mixed salad greens 6 cups
  • 4 oz goat cheese or feta cheese
  • 1.7 oz dried cranberries 1/2 cup
  • 1.6 oz walnuts 1/2 cup chopped

For the dressing

  • 1/2 cup olive oil extra-virgin
  • 1/4 cup balsamic vinegar
  • 2 oz shallot 1 small, or onion
  • 1 clove garlic minced
  • 1 Tbsp Dijon mustard
  • 1/4 tsp black pepper

Instructions 

  • If you need to cook the beets, prepare them first, as it will take extra time.
    Scrub and wash the beets. Wrap them in aluminum foil and roast them in a preheated oven (or in the air fryer) at 400ºF/200ºC for 45-60 minutes. Set them aside to cool down for a bit.
  • Wash the mixed greens thoroughly and dry them well with a salad spinner, or carefully pat them dry with a kitchen towel.
  • Slice or chop the cooked beets to your desired thickness. Finely chop or mince the shallot and garlic. Crumble or cube the cheese.
  • In a small bowl, whisk olive oil, balsamic vinegar, Dijon mustard, minced garlic, minced shallot, and pepper to make a flavorful vinaigrette.
  • In a mixing bowl, toss together the green leaves and vinaigrette. Add the sliced beets, crumbled cheese, walnuts, and dried cranberries and gently mix.
    Pair the beet salad with your favorite main dish or enjoy it on its own.

Video

Notes

To store: The assembled and dressed salad is best enjoyed right away. Otherwise, the green leaves will wilt and become soggy. If you are expecting to have leftovers, don’t toss the whole salad with the vinaigrette. Instead, dress only the individual portions. The leftover undressed salad can be kept in an airtight container in the refrigerator for 3-4 days.
Check the blog post for serving suggestions!
Course: Main, Side
Cuisine: American
Freezer friendly: No
Shelf life: 3-4 Days

Nutrition

Calories: 349kcal, Carbohydrates: 21g, Protein: 7g, Fat: 28g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Cholesterol: 9mg, Sodium: 182mg, Potassium: 450mg, Fiber: 4g, Sugar: 15g, Vitamin A: 658IU, Vitamin C: 14mg, Calcium: 63mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 5 votes (5 ratings without comment)

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