Beet Salad

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 10/08/20
Beet salad with honey balsamic vinaigrette.
The Spruce / Diana Rattray
Prep: 15 mins
Cook: 85 mins
Total: 100 mins
Servings: 6 servings
Yield: 1 salad
Nutritional Guidelines (per serving)
128 Calories
12g Fat
4g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 128
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 8%
Cholesterol 4mg 1%
Sodium 123mg 5%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 4%
Protein 2g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a simple, yet tasty salad you can enjoy with an everyday meal or make part of a holiday dinner. It's an excellent way to enjoy fresh beets of any type—feel free to use beets, golden, or the red and white Chioggia variety, or a combination of all. Goat cheese, arugula, walnuts, and shallots complement the beets perfectly. The salad is versatile as well—make it with baby spinach or mixed greens instead of arugula or add some crumbled cooked bacon or pancetta.

You can roast the beets up to a week in advance to save prep time and the dressing should be good for up to two weeks in the fridge.

Ingredients

  • For the Beets:
  • 2 pounds medium beets (about 4 to 6)
  • 1 tablespoon olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • For the Salad:
  • 1 shallot, thinly sliced
  • 4 ounces baby arugula
  • 4 ounces goat cheese
  • 1/2 cup pecan halves, toasted
  • Kosher salt, to taste
  • Black pepper, to taste
  • For the Dressing:
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard (or similar gourmet mustard)
  • 1 1/2 tablespoons honey, or to taste
  • 1/3 cup olive oil
  • 1/4 teaspoon kosher salt, or to taste
  • 1/8 teaspoon black pepper, or to taste

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Beets

  1. Gather the ingredients for the roasted beets and heat oven to 400 F.

    ingredients for the roasted beets
    The Spruce / Diana Rattray

  2. Scrub the beets and cut off the tops, leaving about 1 inch of stem. Save the greens for another use and place the beets in a greased roasting pan. Cover the pan tightly with a lid or foil and roast the beets in the preheated oven for about 1 hour and 15 minutes to 1 1/2 hours.

    beets in a pan to be roasted
    The Spruce / Diana Rattray

  3. When the roasted beets are cool enough to handle, slip the peels off and cut them into 1/2-inch cubes. For faster cooling, transfer the roasted beets to a bowl of ice water.

    cutting the roasted beets into cubes
    The Spruce / Diana Rattray

Assemble the Salad

  1. Gather the salad ingredients.

    ingredients for the beet salad
    The Spruce / Diana Rattray

  2. Assemble the salad ingredients in a serving bowl. Sprinkle lightly with salt and pepper.

    Assemble the salad in a serving bowl.
    The Spruce / Diana Rattray

Prepare the Vinaigrette

  1. Gather the ingredients for the vinaigrette.

    ingredients for honey balsamic dressing
    The Spruce / Diana Rattray

  2. In a small bowl or jar, combine the balsamic vinegar, mustard, and honey. Gradually whisk in the olive oil. Add salt and pepper, to taste.

    Honey balsamic dressing for beet salad.
    The Spruce / Diana Rattray

  3. Drizzle the honey balsamic vinaigrette over the salad. Enjoy!

    Dressing the beet and arugula salad.
    The Spruce / Diana Rattray

Do I Have to Peel Beets Before Cooking?

You don't have to peel them before cooking and whether or not you peel the cooked beets depends on the preparation and your preference. After the beets are cooked and cooled, the skin peels off easily.

What Is the Difference Between Vinaigrette and Dressing?

A dressing is a sauce and a vinaigrette is specifically a dressing made with oil and vinegar. You can call vinaigrette dressing, but not all dressings are vinaigrettes.

What Is the Difference Between Goat Cheese and Feta?

Feta is traditionally made with sheep's milk, while goat cheese—also known as chevré—is made with goat's milk. Goat cheese is also milder in flavor and usually a bit lower in fat.

How to Store

You can refrigerate leftover beet salad and dressing in separate airtight containers for up to three days. The roasted beets can be stored in an airtight container for up to one week in the fridge or frozen for up to one month.

Recipe Variations

  • Replace the goat cheese with feta cheese.
  • Garnish the salad with cooked crumbled bacon or pancetta.
  • Instead of pecans, use slivered toasted almonds or walnuts.
  • Add a chopped tart apple or pear to the salad for extra texture and flavor.
  • Roast the beets in the slow cooker.

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