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Beet Salad Recipe

Beet Salad is a show-stopping dish that’s as flavorful as its bold colors suggest.
Course Salad, Side Dish
Cuisine American
Keyword Beet Salad Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings as a side dish
Calories 259kcal
Author Catalina Castravet


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


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.



Calories: 259kcal | Carbohydrates: 18g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 183mg | Potassium: 460mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3201IU | Vitamin C: 22mg | Calcium: 69mg | Iron: 2mg