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A serving of homemade beet salad in a small bowl next to a larger serving bowl.
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5 from 5 votes

Easy Beet Salad

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 Time10 minutes
Total Time10 minutes
Course: Main, Side
Cuisine: American
Diet: Gluten Free, Vegetarian
Freezer friendly: No
Shelf life: 3-4 Days
Servings: 6
Author: Samira

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
US Customary - Metric

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!

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