Beet Salad Recipe

If you’re looking for a fresh, colorful, and nourishing dish, this beet salad recipe is your next kitchen win! I made it for a family lunch last weekend, and it instantly became everyone’s favorite.

The earthy roasted beets combined with juicy orange slices, peppery arugula, and creamy goat cheese create a perfect flavor balance. Not to mention that tangy-sweet citrus dressing? Chef’s kiss. It’s the kind of salad that turns heads on the table.

Funny enough, while I was searching for a light side dish to go along with a steak salad recipe Salad recipe, I stumbled into this combo—and it turned out to be the star. Now, let me walk you through everything I learned while making it.

Additional Tips for Making This Beet Salad Even Better

Once I put this salad together, I realized a few small tricks can seriously elevate it. Here are my favorite tips to make it pop:

• Roast beets in advance: I roasted the beets the night before and kept them chilled. It saved time and made salad prep a breeze.
• Use gloves for peeling: I learned the hard way—beets stain! Wearing kitchen gloves saved me a ton of scrubbing later.
• Segment oranges over a bowl: This way, you catch all the juice to use in the dressing. No waste, more flavor!
• Toast the nuts: Lightly toasting pistachios brought out a richer, deeper crunch that made every bite better.
• Serve chilled: A quick 10–15 minutes in the fridge after assembling makes the salad extra refreshing, especially in summer.

Flavor-Packed Variations to Try

This salad is already packed with flavor, but I’ve played around with a few variations that worked wonders. You can customize it to your taste or dietary needs. And if you’re a fan of salad recipes, this one opens the door to endless creativity:

• Dairy-free? Skip the goat cheese or swap it with vegan feta or a creamy cashew cheese.
• Nut-free? Try sunflower seeds or pumpkin seeds for that essential crunch.
• Sweeter version? Add some thinly sliced apples or pears—trust me, it pairs beautifully with beets.
• Protein boost: Grilled chicken or lentils can turn it into a more filling meal.
• Greens switch-up: While arugula is my favorite here, baby spinach or spring mix also works well.

Equipment You’ll Need

A few simple kitchen tools will make this recipe smooth and enjoyable to prepare:

• Rimmed baking sheet – For roasting beets without making a mess.
• Aluminum foil – Wraps beets so they roast gently and evenly.
• Sharp knife – For clean slices of beets, oranges, and onions.
• Cutting board – Keep one just for fruits and veggies.
• Large salad bowl or platter – For tossing and serving.
• Small mixing bowl and whisk – To make the citrus dressing.
• Gloves (optional) – Handy for peeling roasted beets without staining your hands.

How to Serve This Beet Salad Beautifully

Once your salad is tossed and ready, don’t just dump it on a plate—serve it like it deserves a standing ovation! Start with a shallow wide bowl or platter to showcase the beet slices and orange segments. Add mint leaves for a burst of green and drizzle the dressing just before serving for that fresh, glossy finish.

It pairs beautifully as a side to grilled meats or even next to a Waldorf Salad recipe for a full-on garden-fresh meal. I’ve also served it as a starter for dinner parties—trust me, it gets people talking.

How to Store the Salad

• Refrigerating: Store leftovers in an airtight container for up to 2 days. Keep dressing separate if you want the greens to stay crisp.
• Freezing: I don’t recommend freezing this salad. The greens and citrus don’t hold up well to thawing and will lose texture.
• Reheating (not needed): This salad is meant to be enjoyed cold or at room temperature. No heating necessary!

Why You’ll Love This Salad

This beet salad isn’t just another colorful plate—it’s got layers of reasons to make it a staple in your rotation. Here’s why I keep coming back to it:

• Easy to prep ahead: Roast the beets and mix the dressing the day before to save time when you need it.
• Beautiful presentation: The color contrast of beets, oranges, and goat cheese makes this dish a total showstopper.
• Versatile for many diets: Whether you’re gluten-free, vegetarian, or low-carb, this salad fits your needs.
• Flavor-packed: Every bite offers sweet, salty, creamy, and tangy elements in perfect harmony.
• Customizable: It’s a blank canvas for your favorite salad toppings—from avocado to chickpeas or herbs.

Beet Salad Recipe Details You Should Know

Before you dive in, let me share a few helpful facts to make your cooking smoother and smarter:

• Roasting time varies: The larger the beets, the longer they take—start checking around 50 minutes.
• Beet prep hack: Peel them under cold running water—the skins come right off, and it helps cool them faster.
• Goat cheese tip: Buy a log and crumble it yourself. Pre-crumbled versions are often drier.
• Orange options: Blood oranges look stunning, but navel oranges or Cara Cara oranges work just as well.
• Dressing storage: The citrus vinaigrette stays fresh in the fridge for up to a week—shake before using!

Nancy

Beet Salad Recipe

Making this beet salad was such a rewarding experience—it's simple yet elegant, hearty but still light, and just bursting with natural colors and textures. Whether you're prepping it as a refreshing lunch, a stunning side, or a light dinner, it fits every occasion with ease

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Salad

Calories: 264

Ingredients Method

Ingredients

  

• For the Salad:
• 6 medium beets – scrubbed well and greens removed; fresh beets roast better than pre-cooked ones.
• Olive oil – just a drizzle for roasting the beets; adds flavor and helps caramelization.
• Kosher salt and black pepper – to season the beets and enhance the salad’s flavor.
• 6 cups arugula or mixed greens – arugula offers a peppery bite; mixed greens give more variety.
• 2 oranges – peeled and thinly sliced or segmented; use juicy navel oranges or blood oranges for color.
• 1/4 cup red onion – thinly sliced; adds a sharp contrast to the sweetness of beets and oranges.
• 4 ounces goat cheese – crumbled; fresh goat cheese adds creaminess and tang.
• 1/2 cup pistachios – toasted; adds crunch and nuttiness candied pecans, almonds, or walnuts also work.
• Fresh mint optional – for garnish; adds brightness and aroma.
• For the Citrus Dressing:
• 1/4 cup olive oil – a neutral base for emulsifying the dressing.
• 2 tablespoons fresh orange juice – brings sweetness and ties the flavors together.
• 2 tablespoons fresh lemon juice – adds acidity and a zesty balance.
• 1 tablespoon champagne vinegar or white balsamic vinegar – provides complexity and brightness.
• 2 teaspoons honey – helps balance the acidity.
• 1/2 teaspoon Dijon mustard – for creaminess and to emulsify the dressing.
• Sea salt and black pepper – to season and round out the dressing.

Method

 

1. Preheat your oven to 400°F. Wash and scrub the beets thoroughly, then drizzle each with olive oil and wrap them individually in foil. Place the foil-wrapped beets on a rimmed baking sheet and roast them for 50 to 70 minutes, depending on size, until they’re fork-tender. Let the beets cool slightly before unwrapping.
2. Once they’re cool enough to handle, use your hands or a paper towel to gently rub off the skins—they should come off easily. For less mess, use gloves while handling the beets. After peeling, let them cool completely and slice into thin rounds or wedges. Season with salt and pepper for extra flavor.
3. Start with a bed of arugula or your chosen greens in a large serving bowl or platter. Arrange the sliced beets over the greens, followed by the orange segments, thinly sliced red onion, crumbled goat cheese, and pistachios. If you’re using fresh mint, sprinkle a few leaves on top for added freshness.
4. This is a salad meant to be both colorful and texturally dynamic. You can customize by using different nuts or adding extra greens, but the beets, citrus, and cheese are the essential core. Assemble the salad just before serving to keep the greens crisp and fresh.
5. In a small bowl, whisk together olive oil, fresh orange juice, lemon juice, champagne or white balsamic vinegar, honey, and Dijon mustard until smooth. Season with salt and black pepper to taste. Drizzle the dressing over the salad just before serving, or serve it on the side so guests can dress their own plates.
6. The dressing can be made ahead of time and kept in the fridge for up to 1 week. Shake or whisk well before serving. If you’re prepping the salad ahead of time, store the components separately and assemble just before eating.