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If you’re not a fan of beets, my roasted Beet Salad will change your mind. If you are a fan, I guarantee this recipe will be your new favorite. Earthy, sweet, and packed with color, this beet salad is everything you want in a side dish or salad —fresh, creamy, tangy, nutty, and texturally, it’s pure perfection! Plus, it’s pretty enough to steal the spotlight on any dinner table.
Beets are a bit like Brussels sprouts, if they are not cooked or dressed the right way, they can quite literally leave a bad taste in your mouth. To fall in love with beets, you must roast them. Roasting beets caramelizes the sugars within the beets so that their taste changes from earthy and raw to sweet and rich. In this beet salad recipe, their taste and texture are balanced by tossing them with balsamic vinaigrette, toasted walnuts, fresh parsley, and thinly sliced shallots. But the real highlight? A whipped goat cheese spread that adds a creamy and tangy layer that takes it to the next level.
It’s a simple dish, but it feels elevated. It makes a great holiday side and dinner party appetizer. And it’s just as delicious as it is gorgeous.
Why You’ll Love This Beet Salad
- Bright and bold flavors — Sweet roasted beets + tangy balsamic + creamy goat cheese = magic.
- Make Ahead —You can roast the beets 2 or 3 days before serving, and marinate them 24 hours in advance.
- Gorgeous on the plate — This salad is as pretty as it is tasty. It is an impressive dish to serve at a dinner party.
- Nutrient-packed — Beets are rich in antioxidants, fiber, and essential minerals.
- Endlessly customizable — Use what you have and make it your own!
Ingredients
Beets — Earthy, naturally sweet, and the base of this entire dish. Roasting brings out their best flavor.
🌿 Parsley — Adds freshness and a pop of green to balance the sweetness of the beets.
Walnuts — Nutty crunch that plays perfectly against the creamy cheese and soft beets. Bonus: they’re full of omega-3s.
Shallots — Thinly sliced for a mild onion bite that doesn’t overpower.
Balsamic vinegar — Sweet, tangy, and bold. A must-have for this salad.
🫒 Olive oil — Smooths out the vinegar and adds richness.
🍯 Honey — Just a touch for sweetness and balance
Mustard — Brings a slight sharpness that rounds out the vinaigrette.
Goat cheese — Tangy, creamy, and whipped into a cloud.
🧄 Garlic — A little bite that plays nicely with the cheese.
🍋 Lemon juice — Adds brightness and cuts through the richness.
🥛Milk — Helps loosen and whip the cheese to a creamy spreadable texture.
How to Make This Beet Salad
Start by preheating your oven to 375°F. Trim the stems and leaves off your beets (no need to peel yet), then scrub them clean. Wrap each beet in aluminum foil and roast for about 75 minutes or until fork-tender. Larger beets could take up to 2 hours.
Let the beets cool, then peel the skin off using your hands or a paper towel. Dice them into bite-sized chunks and place in a medium bowl.
Recipe Tip
Wear gloves: Peeling red beets is a messy ordeal. To avoid red-stained fingers, make sure to put on a pair of gloves or just stick with yellow beets.
Peeling Technique: Let the beets cool to room temperature before peeling them.
Add all vinaigrette ingredients to a blender and blend until smooth. Pour over the diced beets and let them marinate for 30 minutes.
While the beets are soaking up all that flavor, add the goat cheese, garlic, lemon juice, and milk to a food processor or blender. Blend until creamy and smooth.
To finish the beet salad, add the chopped parsley, walnuts, salt, and sliced shallots to the beets and gently toss to combine.
Spread the whipped cheese onto a plate or toast and spoon the beet mixture on top. Serve and enjoy!
Substitutions & Allergies
- Not a fan of goat cheese? Try feta for a more briny, tangy flavor or ricotta for a milder more milky flavor.
- No walnuts? No problemo, pecans, almonds, or pistachios work!
- Allergic to Nuts? Swap nuts with crunchy croutons or toasted bread.
Best served with
- Baked Chicken Cutlets
- Pistachio Crusted Salmon
- Shrimp and Pasta
How to Store Leftovers
Store the marinated beet mixture and whipped cheese separately in airtight containers in the fridge for up to 3 days. Assemble the beet salad right before serving for the best texture.
Common Questions
Can I roast beets ahead of time?
Yes! You can roast them 2 to 3 days in advance and store them in the fridge until ready to use.
Do I need to peel the beets before roasting?
Nope! Roasting with the skins on makes them easier to peel.
Roasted Beet Salad
Equipment
- blender or food processor
Ingredients
Beet Salad
- 8 large beets
- 1/3 cup parlsey, chopped
- 1/3 cup walnuts, chopped
- 1/2 tsp salt
- 2 shallots, sliced thin
Balsamic Vinaigrette
- 3 tbsp balsamic
- 1/3 cup olive oil
- 1 small shallot
- 1 tbsp honey
- 1/2 tsp salt
- pinch pepper
- 1/2 tsp mustard
Whipped Goat Cheese
- 8 ounces goat cheese
- 2 cloves garlic, finely minced or grated
- 1/2 lemon, juiced
- 1/4 cup milk
Instructions
- Start by preheating your oven to 375°F. Trim the stems and leaves off your beets (no need to peel yet), then scrub them clean. Wrap each beet in aluminum foil and roast for about 75 minutes or until fork-tender.
- Let the beets cool, then peel the skin off using your hands or a paper towel. Dice them into bite-sized chunks and place in a medium bowl.
- Add all vinaigrette ingredients to a blender and blend until smooth. Pour over the diced beets and let them marinate for 30 minutes.
- While the beets are soaking up all that flavor, add the goat cheese (or ricotta), garlic, lemon juice, and milk to a food processor or blender. Blend until creamy and smooth.
- Add the chopped parsley, walnuts, salt, and sliced shallots to the beets and gently toss to combine.
- Spread the whipped cheese onto a plate or toast and spoon the beet mixture on top. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
