New recipes

Beet Salad

Beet Salad

Sometimes, using a little help from the store can mean the difference between ordering takeout and making a home-cooked meal. This quick and easy, delicious salad is a healthy starter for busy weeknights.


  • 3 Tablespoons olive oil
  • 1 Tablespoon honey
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon lemon juice
  • 2 Tablespoons red-wine vinegar
  • Salt and pepper, to taste
  • 1 small red onion, halved and sliced thinly
  • 2 eight-ounce packages steamed and peeled beets, such as Love Beets, chopped
  • Chopped basil, for garnish


Calories Per Serving169

Folate equivalent (total)128µg32%

The Best Beet Salad

The Best Beet Salad has goat cheese and an orange-balsamic vinaigrette. It’s simple to make, and delicious!

Sign in and save recipe to your profile.

The Best Beet Salad has goat cheese and an orange-balsamic vinaigrette. It’s simple to make, and delicious!

Beet Salad with goat cheese is a classic! The best beet salads are very simple and only require a few ingredients. The flavor of beets pairs really well with the sharp, distinct flavors of goat cheese. A simple balsamic vinaigrette adds some tang, without overpowering the flavor of the beets. You can use mixed salad greens or baby spinach.

There are several different options for cooking your beets for this recipe. The recipe itself calls for steaming your beats, but there are other options as well that don’t require peeling your beats, which can be difficult and cumbersome. Feel free to choose whichever method works best for you.

Have an aversion to beets? This is the salad that will make you crave them. Cooked beetroots lightly dressed with a tart citrus-balsamic vinaigrette and topped with crumbled feta cheese and chopped cilantro. It’s an everyday salad disguised as a date-night salad.

How to Make

First, gather your ingredients.

For the Salad

For the Vinaigrette

  • Juice of 1 orange
  • Juice of 1 lime
  • 2 tbsp. olive oil
  • 1 tsp. balsamic vinegar
  • 1 tbsp. honey
  • ½ tbsp. dijon mustard
  • ½ tsp. salt
  • 1 clove garlic

Preparing the Beets

  • Place the beets in a large pot and cover with 2″ of water. Bring to a boil then reduce to low and cook for 45 minutes.

Making the Vinaigrette

Make the vinaigrette while the beets are cooking. This gives the flavors of the dressing time to blend.

How to Cook Beets for Salad

OK, so roasting is definitely the trendy way to cook beets (and everything else) these days, and we get that. We’re into roasting, too! BUT, when it comes to cooking beets for this orange-y, herby cold beet salad, we like to boil this knobby root vegetable. A few things to note:

  • Be a bit patient—cooking beets whole takes time. We let them boil for at least 30 minutes, and sometimes it takes longer. Check for doneness by piercing them with a fork.
  • No need to peel the beets before boiling them. This is one reason why boiling is one of our favorite ways to cook beets—it’s so, so easy. Just chop off the beet greens, and toss your beets whole into boiling water.
  • You do eventually have to peel the beets, of course. Our trick is to peel them—after they’ve cooked and cooled—under cold running water. They’ll be soft and yielding after boiling, and the skin should come off easily.

  • 1 pound red beets, trimmed
  • 1 cup balsamic vinegar, divided
  • 2 cups loosely packed arugula
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • ¼ cup chopped toasted walnuts

Preheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet place beets in the center of the foil. Gather the sides of the foil up to make a packet pour in 1/2 cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet let cool for 30 minutes.

Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).

When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.

Toss arugula with oil, salt and pepper in a medium bowl arrange on top of the beets. Sprinkle with goat cheese and walnuts drizzle with the balsamic reduction.

Beet Salad

Amount Per Serving Calories 26 Calories from Fat 4 % Daily Value * Total Fat 0.1g 1 % Saturated Fat 0.0g 0 % Cholesterol 0.0mg 0 % Sodium 332mg 14 % Total Carbohydrate 6g 2 % Dietary Fiber 0.6g 3 % Protein 0.8g 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Orange and Beet Salad


  • 1 bunch of beets, leaves removed (save them for beet greens!) - about 4 or 5 medium sized, scrubbed clean
  • 2 large navel oranges, peels cut off with a small small knife and sliced
  • 1 bunch of arugula leaves, cleaned, and any thick stems removed
  • Several thin slices of red onion
  • optional 1/4 cup chopped walnuts
  • Vinaigrette Dressing:
  • 3 Tbsp white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon dried mustard
  • Salt and pepper to taste


You can either boil or roast the beets. To boil the beets, cover the unpeeled beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork.

If you prefer to roast the beets instead of boiling them, wrap the unpeeled beets in aluminum foil and bake them in the oven at 400°F for an hour or until done. (See our Roasted Beets recipe.)

After cooking, allow the beets to come to room temperature and remove their peels. Slice or quarter them.

If you have time, place them in a small bowl and marinate them in half of the oil and vinegar dressing.

While the beets are cooking, make the dressing by putting all of the dressing ingredients into a jar. Seal and shake until the dressing is well blended.

Compose individual salad plates with arugula, a few slices of orange, a few beets, a few slices of red onion and a few chopped walnuts.

If you want some added color, gently add a few slices of the orange to the beet juice from your bowl of beets. Let the oranges absorb the beet color and use in your salad.

Sprinkle dressing over the individual salads.

How to Section an Orange - useful tip with photos from Helen at Beyond Salmon.


I omitted the olive oil altogether and it still tastes great. Very fresh.

Great salad, was a big hit at Saturday's picnic. One thing, there seemed to be way more dressing than the salad needed. Other than that, it was all good.

This was excellent! Great flavor, great texture and it looks gorgeous.

Fresh seasonal flavor I so crave in February. Not fussy, easily adjusted to make more or less. Used TJ’s orange muscat champagne vinegar to intensify citrus flavor. I’m sure it would last for days in fridge but we gobbled it up the second day. CD

Stuffed this into toasted pitas to take a break from heavier winter meals, very yummy and loved all the crunch. I added some crumbled feta so halved the salt in the dressing, toasted the walnuts and threw in some dried cranberries because I needed to use them up. The touch of sweet was a nice addition as the oj wasn’t very prominent in the dressing.


Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan

Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan

Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving

Polish Beet Salad


  • 3 medium beets
  • 1/4 of an onion
  • 1 tsp of oil
  • Juice of 1/2 of a large lemon
  • Pinch of salt
  • 1/2 tsp of sugar
  • 1/2 tsp white vinegar


Preheat oven to 350°F. Cut stems off beets and scrub to clean.

Bake covered for about 1 hour. Take out and set aside to cool.

Once cooled off, peel and grate on the largest vegetable shredder. Add chopped onion, oil, lemon juice, salt and sugar. Mix and refrigerate to cool.*


That is that! Serve with dinner as a side dish, or eat on its own. Enjoy and smacznego!

Let me know if you share my love for beets and what’s your favorite beet dish below in comments.