Beet Salad with Goat Cheese and Balsamic

This beet salad recipe is a stunning fall or winter side dish! Goat cheese, apples, and arugula fill it with a delightful mix of textures and flavors.

Roasted Beet Salad

I love all the colors in this roasted beet salad recipe. The vibrant greens, the red and golden beets, the pale pink shallot, and the dots of white cheese. This kind of colorful salad is exactly what I like to serve at a dinner party or holiday meal. It adds some needed freshness to a spread of, say, stuffing and mashed potatoes, and it looks so striking, but it’s delightfully simple to make. You can even prep the components a day or two in advance!

Fresh beets with greens attached

Beet Salad Recipe Ingredients

To make this beet salad recipe, you can use any variety of beets. Red beets, golden beets, or pink Chioggia beets would all work well. Use a mix of colors if you can, but if red beets are all that’s available, don’t worry. The salad will still look beautiful and taste great.

And tip: if the beets’ tops are still attached, don’t toss them! Instead, save them to make this yummy sautéed beet greens recipe. Waste not, want not!

Beet salad recipe ingredients

Here’s what else you’ll need to make this beet salad recipe:

  • Granny Smith apple – It adds crunch and sweet-tart flavor. A ripe pear would work nicely here too.
  • Fresh greens – I like to use arugula or spring mix to create the salad’s fresh base. A sprinkle of microgreens is a nice touch too.
  • Soft goat cheese – A perfect partner for roasted beets! Its funky flavor and creamy texture pair wonderfully with the sweet, earthy root veggies.
  • Toasted walnuts – For extra earthiness, richness, and crunch.
  • Thinly sliced shallot – For sharp depth of flavor.
  • Balsamic vinaigrette – I make my own with olive oil, balsamic vinegar, a little maple syrup, garlic, and mustard. Its sweet, tangy flavor really brings the salad together.
  • And flaky sea salt and fresh black pepper – To make all the flavors pop! I love the delicate crunch that the flaky salt adds to this beet salad, but if you can’t find it, regular sea salt would be fine too.

Find the complete recipe with measurements below.

Roasted beet salad with goat cheese and walnuts

Roasted Beet Salad Serving Suggestions

This beet and goat cheese salad is a perfect side dish for any fall or winter meal. You could enjoy it for lunch with a bowl of potato leek or butternut squash soup or serve it for dinner with pasta, risotto, pizza, or polenta. It would also be a great addition to a holiday spread. Serve it for Thanksgiving with classic dishes like green bean casserole, sweet potato casserole, and mashed potatoes, or pair it with lasagna or baked ziti for another holiday meal.

To get ahead, you can cook the beets and make the dressing up to two days in advance and store them in the fridge. Just before serving, assemble the salad with the roasted beets, goat cheese, apple, walnuts, shallot, and greens. Drizzle on the dressing, and serve!

Beet salad recipe

More Favorite Salad Recipes

If you love this roasted beet salad recipe, try one of these fresh salads next:

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Beet Salad with Goat Cheese and Balsamic

rate this recipe:
5 from 90 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Serves 4
This beet salad recipe is just as pretty as it is delicious! I love to serve it when I'm entertaining. If you want to get ahead, you can roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.



  • Preheat the oven to 400°F.
  • Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
  • Let the beets cool and chill them in the fridge until ready to use.
  • Slice the beets into ¼-inch-thick rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.


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Rate this recipe (after making it)

  1. Lisa

    Very excited to make this. I love beets. Question: does it refrigerate well? There will be extra 🙂

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lisa, yes, the salad should keep well for a few days in the fridge. I’d store the dressing separately so that it doesn’t wilt the greens.

  2. Laura

    5 stars
    Perfect addition to our Easter lunch!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Laura, I’m so glad you loved it!

  3. KT Smith

    5 stars
    This was phenomenal!!! We enjoyed this with our Easter dinner, and all agreed it was the hit of the meal! We had beef tenderloin along with other sides, and this salad complemented the meat perfectly. Thank you for sharing! I look forward to pursuing you site for other recipes!!

    • Phoebe Moore (L&L Recipe Developer)

      Hi KT, I’m so glad you loved the salad!

  4. Stefani Kistler

    5 stars
    I have now made this salad over 5 times and it’s my new go to hit every time! I do candied walnuts with a little agave and salt. I also add fresh orange wedges and add a little of the juice to the dressing. So delish! Also gluten free so added bonus for our family. It’s so pretty and gets eaten up every time.

  5. Aimee

    5 stars
    This salad was wonderful! I used the Balsamic dressing recipe and it was perfect. The only thing I changed was that I smoked my beets on my pellet grill instead of roasting them. So good!

  6. Melisende

    5 stars
    Another winner from one of the best recipe blogs. I made this for a dinner party last night and it was very popular. The only change was that I made candied walnuts and doubled the greens because otherwise it would have been fairly skimpy portions for 4 – not to mention, it didn’t seem quite balanced with so few greens and so many beets. I used the Balsamic Vinaigrette recipe from here and it was delicious as well.

    • Jeanine Donofrio

      I’m so glad it was a hit!

  7. Cindy

    I apologize if this is a vegetarian recipe place, but this would be to-die-for with thick, applewood smoked bacon.mmmmm

  8. Jaime

    I’d like to use this recipe as part of a 4-course meal and I want to pair it with wine. Do you have a suggestion for which wine might go best with this dish? Thanks!

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Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.