Beet Salad Recipe
Nothing beats a beet salad that is fresh, colorful, and absolutely delicious. I love how easy it is to make and comes together in under 15 minutes using cooked beets, leafy greens, pine nuts, goat cheese, and pomegranate seeds, all finished with a balsamic vinegar dressing. This healthy beet salad is definitely a must try!
I have to admit that I really enjoy cooking with beets since they are naturally sweet and add so much color to a dish. As a family, we also enjoy salads with beets because they help make meals nourishing and satisfying, especially for my two kids. That is why this beet salad sits right alongside other salads I make often for celebrations, like my Mexican salad and my pear salad, to serve vegetarian guests and salad lovers.
Table of contents
Between work and daily responsibilities like being a mom and working on the hospitality industry, I rely on recipes that come together quickly while still nourishing my family. For my beet salad I simply layer the greens, add the toppings, drizzle the dressing, and serve it right away, which reflects how I cook most days. Easy peasy, so I hope you give this one a try!
Why you will love this recipe
- Simple and fresh: I make this salad when I want something light yet satisfying using greens cooked beets, and a handful of ingredients that belong together.
- Quick preparation: Since the beets are already cooked this salad comes together in just minutes which is a lifesaver on busy days. I whisk the dressing in one bowl, assemble everything on a plate and dinner or lunch is ready.
- Balanced flavors: I love how the sweetness from the beets and pomegranate seeds pairs with the creamy goat cheese and the crunch from pine nuts. The balsamic dressing ties everything together and makes each bite tasty.
- Versatile: I serve this as a light meal for myself during the day or as a side when I am cooking for my family or guests.
What you will need
- Greens: I use baby spinach and mixed greens as the base of the salad.
- Vegetables and toppings: I add cooked beets, diced into one inch cubes, pine nuts, goat cheese crumbled and pomegranate seeds.
- Dressing ingredients: I use olive oil, balsamic vinegar, freshly squeezed orange juice, lemon juice, honey or maple syrup, salt and ground black pepper.
How to make
Prepare the dressing: I add the olive oil balsamic vinegar orange juice lemon juice honey or maple syrup salt and black pepper to a medium size bowl. I then whisk until fully combined. If I am not using it right away I store it in a mason jar in the refrigerator and shake it before using.
Assemble the salad: Then, I place the baby spinach and mixed greens on a plate. I layer the cooked diced beets on top, followed by pine nuts, goat cheese and pomegranate seeds.
Dress and serve: I drizzle the dressing over the salad, toss gently and serve immediately.
Expert tip
Cool the beets before assembling
I recommend you let the beets cool completely before building the salad. When the beets are added warm, they can soften the vegetables too quickly and take away that fresh crisp texture that I want. Once they are fully cooled, the greens stay vibrant, which we love; the salad looks more balanced on the plate, and every ingredient keeps its own texture, which makes the final dish much more delish.
More tips to consider:
- Chopping the vegetables into similar sizes makes the salad much more enjoyable to eat, especially for my two kids.
- I like to save time by prepping the vegetables and the dressing in advance and keeping them in the fridge until I am ready to serve. This makes putting everything together quick and easy
- Adding the cheese last keeps it fresh and prevents it from becoming soggy once the salad is dressed.
- Letting the salad chill for about an hour allows the flavors to come together and makes the dish even better.
Recipe variations and add-ins:
- Extra creamy: I add an extra 1/4 cup of crumbled goat cheese when I want the salad to be more filling and creamy. It blends nicely with the beets and gives the salad that extra flavor that my kids love!
- Greens forward: When I want an extra crunch on the salad, I increase the baby spinach and mixed greens by about 2 additional cups total while keeping the same amounts of beet toppings and dressing.
- Lightly dressed: For a lighter finish, I use about half of the prepared dressing and serve the remaining dressing on the side so everyone can add more if they like.
- Nut heavy: I increase the pine nuts to 3/4 cup when I want more crunch and texture. This version works well when serving the salad as a main and keeps it satisfying without adding extra ingredients.
- Cheese focused: For the extra creaminess, I add goat cheese to a full 3/4 cup when I want a richer salad for dinner nights. This balances the greens and makes the salad more filling for my family.
Serving suggestions:
I enjoy this beet salad as a light lunch when I want something nourishing and simple on the table, but it also works great as a side for family dinners. I love serving it alongside my sweet potato salad recipe and my chickpea salad recipe because the mix of textures and flavors keeps the meal fresh and balanced.
When I am planning a heartier dinner, this salad pairs well with main dishes like my baked chicken thighs or my Greek salmon salad, which my family always looks forward to, especially my husband. The best part is that leftovers from these meals make easy lunches the next day, which means my kids can carry these in their lunch boxes, which saves me some time as a working mum.
How to store leftovers:
- Refrigerate: I store leftover salad components separately in airtight containers in the refrigerator for up to 2 days so the greens stay crisp and taste just as good the next day.
- Dressing: I keep the dressing in a sealed jar in the fridge for up to 14 days and shake before using.
- Serving again: I assemble the salad fresh instead of storing it fully dressed.
Frequently asked questions
I usually boil whole beets in a pot of water for about 30 to 40 minutes until a knife slides in easily. Once cooked, I drain them, let them cool, then peel and dice them into one inch cubes before adding them to the salad.
I use cooked red beets and I dice them into one inch cubes. Keeping the size consistent helps everyone to eat easily. This is great, especially if you have little kids like me.
I always taste the dressing after whisking everything together and make small adjustments based on what I am serving it with. If the beets are too sweet, I reduce the honey or maple syrup slightly so the dressing stays balanced. When I want a softer sweetness, I add just a little more, keeping the flavor subtle so it supports the salad instead of overpowering it.
More delicious side dishes:
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Beet Salad Recipe
Ingredients
Beet Salad:
- 6 oz baby spinach fresh
- 6 oz mixed greens
- 3 beets cooked and diced into 1-inch cubes
- 1/2 cup pine nuts
- 1/2 cup goat cheese crumbled
- 1/2 cup pomegranate seeds
Balsamic Vinegar Salad Dressing:
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons orange juice freshly squeezed
- 1 tablespoon lemon juice
- 2 tablespoons honey or maple syrup
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
Salad Dressing:
- Add dressing ingredients to a medium-size bowl. Whisk to combine.
- Store in a mason jar in the fridge if not using immediately. Shake before using it.
Beet Salad:
- Add salad ingredients to a plate, starting with the spinach and greens, top with the dressing.
- Toss and serve.
Video
Notes
Cool the beets before assembling
I recommend you let the beets cool completely before building the salad. When the beets are added warm, they can soften the vegetables too quickly and take away that fresh crisp texture that I want. Once they are fully cooled, the greens stay vibrant, which we love; the salad looks more balanced on the plate, and every ingredient keeps its own texture, which makes the final dish much more delish.More tips to consider:
- Chopping the vegetables into similar sizes makes the salad much more enjoyable to eat, especially for my two kids.
- I like to save time by prepping the vegetables and the dressing in advance and keeping them in the fridge until I am ready to serve. This makes putting everything together quick and easy
- Adding the cheese last keeps it fresh and prevents it from becoming soggy once the salad is dressed.
- Letting the salad chill for about an hour allows the flavors to come together and makes the dish even better.
I’m not a big fan of beets, unless they’re in borscht, but my mom loves a good beet salad. I’ll have to share this recipe with her!
Beets always remind me of my childhood. My Nana used to serve them as a side dish. YUM!
This salad sounds so yummy. I will have to cook some beets so I can make this
I love when salads are both full of flavor and gorgeous to look at. I love the colors of this one.
I should prpbably start eating beet. I didn’t know it has a lot of health benefits. Love this recipe!
That beet salad looks quite delicious! I’ve never tried making this for the family before since I don’t know if they’ll like beet but I’ll give this a try.