Experience our expertly crafted beet salad. Roasted golden and red beets are delicately mixed with fresh greens and topped with creamy goat cheese.
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This beet salad was inspired by our recent trip to this lovely cafe called Maxim's down in Oconomowoc, Wisconsin. The food was wholesome and accompanied by trains that flew by at full speed. You can feel the building shake. Maybe the trains were 3 inches from the building. Scary, but fun!
This beet salad is:
- Crunchy
- Fresh
- Sweet and balanced
- Creamy from the goat cheese
- Made with a handful of ingredients
Beet Salad Ingredients
Beets
Combining red and golden beets will provide a pleasing color contrast that will enhance the beauty and attractiveness of the beet salad. Additionally, be sure to choose beets with vivid green leaves and ones that are firm to the touch. Steer clear of soft or blemished beets since they might not be as nutrient- or flavor-rich.
Herbs
You won't be shocked to hear that the herb of choice for this salad is oregano. I use oregano in almost everything. Oregano has an earthy aroma, with a touch of citrus and mint. It's just the world's greatest plant. Oregano will be added to the balsamic vinaigrette.
Balsamic Vinaigrette
I'm keeping the balsamic vinaigrette dressing for the beet salad pretty simple. All you need is olive oil, balsamic vinegar, dried oregano, salt, pepper, hemp seeds for crunch, and a tablespoon of pure maple syrup to add a touch of sweetness.
Goat Cheese
Goat cheese is a tangy and creamy cheese often used in salads and appetizers. It has a distinct flavor that pairs well with fruits, nuts, and honey for a delicious combination of sweet and savory flavors—making it the perfect cheese to pair with beets.
Mixed Greens
I like using prewashed ready-to-eay mixed greens because they contain baby chard, spinach, kale, and arugula. There's all of the variety in one bag. However, feel free to use only fresh spinach or arugula.
How to Make Beet Salad
Peel and chop the beets into medium dice. Season the beets with salt, pepper, and olive oil. Roast the beets in a preheated oven set at 375°F for 35 minutes.
While the beets are roasting, make the balsamic vinaigrette by combining the balsamic vinegar, pure maple syrup, hemp seeds, oregano, salt, and pepper. Slowly pour in the olive oil while continuously whisking until a glossy dressing forms with no pools of olive oil.
Use half of the vinaigrette (or desired amount) over the bed of greens. Toss to distribute the dressing over the greens evenly.
Divide the greens into 4 side bowls or 2 main course salad bowls and top with pieces of goat cheese and the roasted beets. Drizzle more dressing over the beets (optional).
Note: When beets are roasted, you may notice they are not entirely soft when pierced with a fork. But fear not—during the roasting process, they will get tender without losing their structural integrity, meaning the exterior will be tender while there will be some crunch in the middle.
How to Serve Beet Salad
Serve beet salad as a main course for lunch with a serving of nuts like walnuts or chopped almonds. Additionally, this salad would be great alongside a main dish like my Slow Cooker Beef Shank Recipe, Lemon Chicken Recipe, or Turkish Pepper Steak Recipe.
I can't think of a better combination of the perfect pairing with a salad than a hot bowl of soup like my Salmon Soup with Lemon and Dill, Zuppa Toscana Recipe (Pork-Free), or Mediterranean Bean Stew with Aleppo pepper and lamb.
I always like to serve the extra vinaigrette on the side at the dinner table for those who like extra dressing.
How to Store
To store beet salad, place it in an airtight container and refrigerate for up to 1-2 days. Before serving, give it a quick toss to redistribute the dressing and flavors.
More Crave-Worthy Salad Recipes
- Red Cabbage Salad with Greek Dressing
- Marinated Cauliflower Salad
- Steak Salad with Pickled Fennel and Parmesan
- Quinoa Salad with Pomegranate and Avocado
Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe
Ingredients
- 1 medium golden beet, peeled, medium dice
- 1 medium red beet, peeled, medium dice
- salt and pepper
- olive oil
Balsamic Vinaigrette
- 4 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon hemp seeds
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 6 tablespoons cold-pressed extra virgin olive oil
Vegetables
- 4 cups mixed salad greens
Dairy
- 1 (4 oz) plain goat cheese log
Instructions
- Preheat the oven to 375°F
- To prepare the beets, first, cover a baking sheet with parchment paper. Then, put the diced beets on the baking sheet and season them with a generous pinch of salt, pepper, and a little olive oil. Mix the beets to ensure that the seasoning is evenly distributed. I recommend keeping the golden beets on one side of the pan and the red beets on the other side to prevent the golden beets from turning red.
- Roast the beets for 35 minutes.
Balsamic Vinaigrette
- As the beets roast, prepare the balsamic vinaigrette in a mixing bowl by mixing the balsamic vinegar, pure maple syrup, hemp seeds, oregano, salt, and pepper using a whisk.
- Slowly pour in the olive oil while continuously whisking until a glossy dressing forms with no pools of olive oil.
Bring it All Together
- Use half of the vinaigrette (or desired amount) over the bed of greens. Toss to distribute the dressing over the greens evenly.
- Divide the greens into 4 side bowls or 2 main course salad bowls and top with pieces of goat cheese (to the desired amount) and the roasted beets.
- I always like to serve the extra vinaigrette on the side for those who like extra dressing.
Veronica says
Such a great recipe, Ashley!