This is the best beet salad recipe. It combines fresh, sweet, and savory flavors that make an impressive and appetizing addition to any meal.
Beets are an underrated root vegetable that can seem a little bit intimidating to prepare and incorporate into your cooking. I am here to tell you that they are not only delicious and simple to prepare, but are packed full of nutrients like folic acid, vitamin A, C, K, and B6. They also are rich in magnesium and iron and can be a great source of antioxidants. We love beets this time of year.
Some of my favorite ways to enjoy beets is by making fermented beets, beet kvass, and more recently – this delicious beet salad. These hearty root crops are not only a great health booster, but also absolutely delicious in recipes like this one.
This roasted beet salad begins with a bed of fresh spinach and perfectly roasted, tender beets. Tangy pickled red onions, fresh mint, creamy cheese, and crunchy pistachios add layers of flavor and texture. A simple vinaigrette ties everything together with just the right touch of sweetness. Full of earthy, vibrant flavor, this is the perfect fresh salad for the colder months.
Serve it alongside roasted chicken and skillet potatoes for a cozy weeknight dinner, or bring it to your next holiday gathering as a bright, seasonal side.
Why You’ll Love This Recipe
Simple Ingredients – Everything in this salad is made with simple whole foods, from the salad components to the dressing ingredients. This is a delicious dish you can feel good about.
Perfect for the holidays – This salad makes the perfect side dish for any holiday dinner party. It is simple to prepare, but is packed with delicious flavors that will be an impressive addition to your holiday meal.
Seasonal cooking – I love to cook seasonally, it is a great way to enjoy this time of year and also saves money when shopping at the grocery store. This recipe is one of my favorite ways to prepare an often overlooked cool weather root vegetable that is packed with nutrients.
Ingredients
Spinach – Spinach works beautifully, but arugula or mixed spring greens can add a peppery twist.
Beets – If you’re short on time, buy pre-cooked beets from the grocery store—they work in a pinch and save an hour of roasting.
Pickled red onion – I love to make homemade quick pickled red onions for this salad. If you don’t have homemade, store-bought pickled red onions work.
Mint – Mint can also be swapped for dill or basil.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Beet Salad
Step 1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Wash the beets, trim off stems and roots, then drizzle lightly with olive oil. Wrap each beet individually in aluminum foil and place them in a baking dish or baking sheet.
Step 2: Roast for 50 – 60 minutes, or until a knife slides in easily. Remove from the oven and let cool until safe to handle.
Step 3: While the beets roast, make the dressing. In a small mason jar, combine the olive oil, white wine vinegar, maple syrup, and a pinch of salt. Seal and shake well. Set aside.
Step 4: Once the beets are cool enough to handle, peel off the skins (they should slip off easily) and dice. I like to add a sheet of parchment paper on my cutting board to protect it from staining.
Step 5: To assemble the salad, spread the baby spinach on a serving platter or large bowl. Top with roasted beets, pickled red onion, mint, goat cheese, and chopped pistachios.
Step 6: Drizzle with half of the dressing just before serving and toss gently. Taste the salad and add more dressing if desired.
Tips
- Beets can be roasted up to 3 days in advance. Store them in the fridge and slice just before assembling the salad.
- If the beets are still warm when added to the spinach, they’ll wilt the greens. Let them cool to room temperature first. Roast the beets and prepare the dressing ahead of time, then assemble right before serving.
- Chill the goat cheese before crumbling. It holds shape better and distributes evenly over the salad.
- Instead of goat cheese, homemade farmer’s cheese is delicious with this salad, too.
- The maple syrup in the dressing balances the tangy vinegar. Taste and adjust if you prefer it a little sweeter or sharper. You could also try my lemon vinaigrette or even honey mustard is good with the flavors of this salad!
Recipe FAQs
This beetroot salad starts with spinach and is topped with roasted fresh beets, pickled red onion, fresh mint, goat cheese, and pistachios. It is then dressed with a sweet and tangy maple syrup vinaigrette to finish it off.
A common mistake when preparing beets is not protecting your hands or cutting boards. Wear gloves if you want to avoid staining your hands. I also like to add a sheet of parchment paper on top my cutting board or countertops to protect from stains as well.
Chicken, steak, salmon, or even pork chops would all be a great addition to turn this simple beet salad into a complete meal.
More Recipes from the Farmhouse
- Easy Cabbage Roll Soup
- Slow Cooker French Onion Soup
- Country Style Ribs Recipe
- The Best Bell Pepper Soup Recipe
- How to Make Chicken Fried Steak With Gravy
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Roasted Beet Salad With Goat Cheese
Ingredients
- 5 ounces baby spinach, 150 grams
- 3 large beets, or 4 small
- ⅓ cup pickled red onion
- 2 tablespoons fresh mint, finely chopped
- 2 ounces goat cheese, crumbled
- ⅓ cup pistachios, chopped
Dressing
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon maple syrup
- Pinch of salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Wash the beets, trim off stems and roots, then drizzle lightly with olive oil.
- Wrap each beet individually in aluminum foil and place them in a baking dish or baking sheet. Roast for 50 – 60 minutes, or until a knife slides in easily. Remove from the oven and let cool until safe to handle.
- While the beets roast, make the dressing. In a small mason jar, combine the olive oil, white wine vinegar, maple syrup, and a pinch of salt. Seal and shake well. Set aside.
- Once the beets are cool enough to handle, peel off the skins (they should slip off easily) and dice. I like to add a sheet of parchment on my cutting board to protect it from staining.
- To assemble the salad, spread the baby spinach on a serving platter or large bowl. Top with roasted beets, pickled red onion, mint, goat cheese, and chopped pistachios.
- Drizzle with half of the dressing just before serving and toss gently. Taste the salad and add more dressing if desired.
Notes
- Please double check amounts when using the multiplying feature in the recipe card.
- Beets can be roasted up to 3 days in advance. Store them in the fridge and slice just before assembling the salad.
- If the beets are still warm when added to the spinach, they’ll wilt the greens. Let them cool to room temperature first.
- Roast the beets and prepare the dressing ahead of time, then assemble right before serving.
- Chill the goat cheese before crumbling. It holds shape better and distributes evenly over the salad.
- The maple syrup in the dressing balances the tangy vinegar. Taste and adjust if you prefer it a little sweeter or sharper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
