Beet Salad with Balsamic Dressing – WellPlated.com


Is Beet Salad on the menu? I order it every time! This ruby stunner is my favorite combination: roasted beets, peppery arugula, crunchy apple, creamy cheese, and a punchy balsamic dressing. Every bite sings!

A white plate with roasted beet salad

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At restaurants, the beet salad gets my attention for two reasons.

  • I adore roasted beets.
  • I despise roasting them at home.

Or so I thought.

Fortunately, rounds of perfecting the Roasted Beet Salad with Honey Orange Ricotta in my cookbook led me to an easy method of roasting and peeling beets.

We’re using it in this recipe too!

Easy beet salad with apples and goat cheese

Every Christmas Eve, my family puts me in charge of the salad.

I aim to create something beautiful, worthy of the occasion, and delicious enough to win over the salad skeptics at the table.

This balsamic beet salad is my pick!

It combines the best of all the beet salads I’ve ordered out (of which there are many) and favorite characteristics of salads of past holidays.

The beets do take time to roast, but it happens hands-free while you accomplish other tasks.

You also can prep this simple beet salad well in advance. See “Meal Prep Tips” below for more.

Healthy beet salad with feta and cranberries on a white plate

How to Make Beet Salad

As a major fan of beets, I’ve often wondered what I can do with sliced beets. This salad is the answer I’ve been looking for!

Tang, crunch, sweetness, and bite. This red beet salad truly has it all!

Tip!

To keep beets from staining your cutting board, lay a piece of parchment on top of it prior to slicing.


The Ingredients

  • Beets. Beets are an incredibly nutritious ingredient. They taste earthy with a hint of sweetness and are rich in vitamins, minerals, and folate.

Ingredient Note

While beets can be eaten raw in a salad, I much prefer a roasted beet salad over a raw beet salad, as roasted beets are sweeter, making them more delicious (and palatable). Their tender texture bulks up the salad and makes it particularly satisfying.

  • Arugula. Peppery and fresh-tasting, arugula is a scrumptious base for this salad because it can stand up the the hearty beets. Plus, it’s packed with calcium, potassium, and folate.
  • Apple. Crisp, juicy, and sweet. Apples are a fantastic pairing with beets!
  • Pistachios. Pistachios add a wonderful salty and crunchy element to the salad.
  • Goat Cheese. For creamy, cheesy deliciousness that instantly elevates this salad. You can also make this a beet salad with feta or gorgonzola.

Substitution Tip

If you aren’t a fan of goat cheese, you can make this beet salad with feta, gorgonzola, or shaved Parmesan.

  • Cranberries. A tart complement to the sweetness of the apple and beets. They also make this salad feel holiday-worthy.
  • Beet Salad Dressing. Balsamic vinegar, olive oil, Dijon mustard, and honey create a dressing that’s both tangy and sweet, making it the ideal pairing for the ingredients in this salad. A pinch of garlic, salt, and pepper add the finishing touches.

THE EASIEST WAY TO PEEL BEETS

The fastest, easiest way to roast and peel beets is to roast the beets with the SKINS ON, then rub away the skins after they have baked.

  • Place the beets in a roasting dish with a thin layer of water; cover and bake at 400 degrees F until the beets are tender. (Plan ahead! large beets can take an hour or longer to roast.)
  • Once the beets have cooled and you can handle them safely, use a paper towel to rub away the skins. Every now and then you need to switch to a paring knife if the beets are stubborn, but it’s much, much faster overall.

The Directions

Raw beets in a baking dish
  1. Bake the beets at 400 degrees F for 50 minutes to 1 hour 10 minutes. Let cool.
Balsamic dressing in a measuring cup
  1. Mix the balsamic dressing ingredients together.
Cut beets in a clear mixing bowl
  1. Remove the beet skins, then dice them into 3/4-inch pieces. Add the beets to a serving bowl, and pour half of the dressing over the top. Stir to coat.
Arugula being tossed with beets in a bowl
  1. Toss the beets with the arugula. Mix in part of the apple, pistachios, cranberries, and goat cheese. Add more dressing to taste.
Healthy beet salad with cheese and pistachios in a clear bowl
  1. Finish with the remaining apple, pistachios, cranberries, and cheese. DIG IN!

Warm or Cold?

Personally, I love to serve this salad when the beets are still slightly warm, but it also tastes fantastic both at room temperature and as a cold beet salad if you are prepping the beets ahead.

Beet salad with feta and apples on a plate

Storage Tips

  • To Store. Refrigerate leftover salad in an airtight storage container for up to 3 days.

Meal Prep Tip

Bake, peel, and dice the beets up to 1 day in advance. Refrigerate them in an airtight storage container. Up to 2 days in advance, whisk the dressing ingredients together. Refrigerate the dressing in an airtight storage container. Assemble the salad as directed when you’re ready to serve.

What to Serve with Beet Salad

Beets pair well with a variety of meats, fish, and other vegetables. In addition to pairing well with other dishes, they also elevate any dish they’re added to (like with this Beet Risotto).

A white plate with healthy beet salad and apples

Recommended Tools to Make this Recipe

  • Baking Dish. This one is the ideal size for roasting the beets.
  • Liquid Measuring Cup. Perfect for mixing the salad dressing.
  • Small Whisk. Easier to handle and less likely to send dressing all over your counter.

The Best Baking Dish

A beautiful, high-quality Staub baking dish is a must-have kitchen tool. It’s wonderful for baking veggies (like these beets), casseroles, desserts, and more!

A white plate with beet salad

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

This superb salad is un-BEET-able! (Sorry, I couldn’t help myself.)

What I meant to say is it is un-BEET-lievable! (Oops.)

Just make it. You’ll beet happy you did. (Mwah!)

Frequently Asked Questions

What Can I Use Instead of an Apple?

No apples on hand? No problem! You can swap the apple for a pear instead. Pears are also delicious with beets.

Can I Make this a Vegan Beet Salad?

Yes, you can make this a vegan beet salad. Simply omit the goat cheese. You can also swap the goat cheese for a plant-based, vegan goat cheese, feta, or gorgonzola.

Beet Salad Video

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FOR THE BEET SALAD:

  • 2 pounds medium beets tops and roots trimmed (about 6 beets)
  • 5 ounces arugula
  • 1 small apple diced (a sweet/crisp apple such as Honeycrisp, or tart such as Granny Smith)
  • 1/2 cup roasted, salted shelled pistachios (I purchase them already roasted, salted, and shelled), divided
  • 1/3 cup dried cranberries divided
  • 4 ounces goat cheese, feta, or gorgonzola crumbled and divided

FOR THE DRESSING:

  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic minced or grated (about 1 teaspoon)
  • 3/4 teaspoon kosher salt plus additional to taste
  • 1/8 teaspoon ground black pepper plus additional to taste

  • Place a rack in the center of the oven and preheat the oven to 400 degrees F. Place the beets in a 9×13-inch baking dish or similar dish large enough to hold them comfortably in a single layer. Pour a thin layer of water into the bottom of the dish, cover with foil, and bake until the beets feel tender in the center when pierced with a small, sharp knife, 50 minutes to 1 hour 10 minutes or longer depending upon the size of your beets. Transfer the beets to a cutting board and let stand until cool enough to handle. If you are concerned about staining your cutting board, lay a sheet of parchment paper over it first.

  • While the beets cook, prepare the balsamic dressing: in a medium mixing bowl or large measuring cup, whisk together the dressing ingredients—olive oil, balsamic, mustard, honey, garlic, salt, and pepper.

  • Once the beets are cool enough to handle but are still warm, with a paper towel, rub away the beet skins. If they are stubborn and stick, peel them with a small, sharp knife. Dice each beet into 3/4-inch pieces (or cut into wedges if you prefer), then place in a large serving bowl. Pour half of the dressing over the warm beets, then stir to coat (the beets absorb dressing better when they are warm).

  • Add the arugula to the bowl with the beets. Toss to combine. Top with about two-thirds each of the apple, pistachios, cranberries, and goat cheese. Toss once more, adding more of the remaining dressing as desired. The arugula should be lightly moist but not drowning.

  • Sprinkle the remaining pistachios, cranberries, and goat cheese over the top. Enjoy warm or at room temperature.

  • TO MAKE AHEAD: Bake, peel, and dice the beets up to 1 day in advance. Refrigerate them in an airtight storage container. Up to 2 days in advance, whisk the dressing ingredients together. Refrigerate the dressing in an airtight storage container. Assemble the salad as directed when you’re ready to serve.
  • TO STORE: Refrigerate leftover salad in an airtight storage container for up to 3 days.

Serving: 1(of 8)Calories: 216kcalCarbohydrates: 23gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 7mgPotassium: 551mgFiber: 5gSugar: 16gVitamin A: 647IUVitamin C: 10mgCalcium: 80mgIron: 2mg

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