This roasted beet salad recipe is the perfect fall dish that’s so good, that you’ll crave it year-round. Crumbled goat cheese, toasted pistachios, and a sweet lil’ pomegranate surprise–it’s easy to make, AND make ahead! Here’s everything you need to know.
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Ingredients (+Swaps) for Beet Salad
Here is our favorite collection of salad goodies for this delicious beet salad with goat cheese:
- The star of the show: beets! You can purchase cooked and peeled beets to save some time or follow my simple instructions below to roast your own.
- The lettuce: we love arugula here, as its slightly bitter/peppery flavor adds a bit of pizzazz to this salad. You can substitute for baby spinach or mixed greens if you prefer.
- The cheese: crumbled goat cheese is a delicious addition. Another great option is feta.
- The nuts: roughly chopped pistachios are amazing here, although pecans and slivered almonds would also work.
- The sweet topping: I love mixing in pomegranate seeds–if you’re watching your carbs, feel free to skip them.
Beet Salad Dressing Ingredients
A combination of balsamic vinegar, dijon, olive oil, and garlic–simple yet perfect for this beet goat cheese salad. Feel free to tweak to your liking, or taste and adjust as needed.
How to Cook + Peel Beets
Cooking and peeling beets may seem intimidating, but it’s crazy easy! If you want to save time, storebought is your friend–otherwise, here’s how to make roasted beet salad from scratch:
- Remove the top and bottom of the beets.
- Slice in half.
- Toss in oil, salt, and pepper.
- Tent in foil on a rimmed baking sheet.
- Bake until fork tender.
- Now here’s the incredible part: use a paper towel to rub the skin, and it will literally slide right off! Easy as that.
PRO TIP: If you have beet greens, save them for a smoothie! They’re considered one of the most nutrient-dense greens. I like dicing and tossing them in the freezer for super cold greens whenever we need them.
How to Make Beet Salad
The only step that takes some time is making the roasted vegetables–aside from that, it’s as simple as tossing everything together and enjoying!
- Roast your beets.
- Mix your dressing.
- Toss all the salad ingredients together.
Make Ahead Tips + Tricks
As with most salads, this delicious beet salad recipe can be prepped ahead of time so you can serve it up in a flash when you’re ready. Here’s how:
- Make your beet salad dressing and stash it in a container.
- Roast your beets and store them in a separate container.
- Plate all beet goat cheese salad ingredients together in a large bowl.
- Toss everything together when you’re ready to serve and enjoy!
More Salad Recipes
Beet SaladPrint Recipe Pin Recipe
- 6 medium beets see below for cooking instructions, or skip step 1 and purchase cooked/peeled beets.
- 1 tablespoon olive oil
- 1/2 teaspoon both salt and pepper
- 5 oz baby arugula
- 4 oz goat cheese crumbled
- 1/2 cup pistachios roughly chopped
- 1/2 cup pomegranate seeds
- 3 tablespoons balsamic vinegar
- 1 tablespoons dijon mustard
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup olive oil
- If using raw beets: Preheat oven to 400 F, and line a baking sheet with foil. Grab a second sheet of foil, large enough to cover the baking sheet in foil.Remove the top and bottom of the beet (save the greens for a smoothie!), and slice in half. Toss beets in 1 tablespoon of oil, salt, and pepper. Cover and seal the beets with the second sheet of foil.Bake in preheated oven for 1 hour, until the beets are completely fork tender. Allow them to cool enough to handle, and use a paper towel to rub the beets, the skin will slide right off.
- Whisk together the balsamic, dijon, salt, pepper, and garlic. Slowly drizzle in the olive oil while whisking with your other hand.
- In a large bowl combine the baby arugula, goat cheese, pistachios, pomegranate seeds, and completely cooled beets.
- Cover with dressing, toss, and enjoy! Best served immediately.