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You won’t have a problem eating the rainbow with this Beetroot Salad on your plate. Made with colorful veggies, goat cheese, and a simple vinaigrette, it has everything you need for an unforgettable and refreshing winter side dish!
You’ll usually find me by the dinner table right before the holiday meal begins, in complete awe of the mouthwatering spread. But there’s a dish that never fails to instantly catch my eye thanks to its mesmerizing pops of color—this easy Beetroot Salad!
I mean, just take a look at those deep red, orange, and green hues. The colors alone are enough to get me to take a great big scoop! With every bite, though, I’m reminded of why it’s the perfect winter side dish.
Thinly sliced beets and carrots, creamy goat cheese, tart apples, and crunchy almonds are tossed in a tangy red wine vinaigrette to make this beet salad recipe. It’s so refreshing and light, adding a nice contrast when paired with more comforting cold-weather meals. And as a bonus, there’s no cooking required and it’s ready to enjoy in only 15 minutes!
Recipe features
- A light and refreshing side dish that celebrates colorful winter produce.
- One of the easiest ways to use raw beets. No cooking required and ready to eat in 15 minutes!
- Enjoy this salad for the holidays, fall and winter dinners, or a light lunch.
Ingredients
Beets – You can only use the beets or both the beets and greens to make this beetroot salad recipe. The greens are really tasty, with a mild earthy and sweet flavor that complements the other greens and salad dressing well.
Leafy greens – Use a store-bought blend of mixed greens or chop up some romaine lettuce or kale. Feel free to toss in up to 1 cup of endive, Swiss chard, or arugula as well if you like a slightly bitter, peppery bite.
Apples – Sliced green apples, like Granny Smith apples, bring a tart and sweet flavor to this beet salad recipe. Green Bartlett pears will work nicely here, too.
Goat cheese – Beet salad with goat cheese is an instant hit at any dinner or lunch. Use an aged goat cheese for a not-so-sharp flavor or replace it with blue cheese or feta cheese instead.
Beet salad dressing – I dressed this salad in a red wine vinaigrette made from oil, red wine vinegar, honey, fresh mint, Dijon mustard, salt, and pepper. The Dijon dressing from my apple, kale and brussels sprouts salad or a simple balsamic vinaigrette would be a good fit here, too.
Instructions
Step 1: Slice the beets. Use a sharp knife or mandoline to thinly slice the beets. Cut each slice in half.
Step 2: Combine. Combine the mixed greens, beet greens, sliced beets, carrot, shallot, apple, almonds, and cheese in a large bowl.
Step 3: Make the dressing. Whisk the dressing ingredients together in a bowl. Pour half of it over the salad and toss to coat.
Step 4: Serve. Serve the salad on plates and drizzle the remaining dressing over top of each serving. Top with extra almonds or cheese, then enjoy!
Tips and FAQs
- Both red beets and golden beets can be used in this salad. Or, for a gorgeous color contrast, use a mix of both.
- Always peel the beets before slicing and tossing them in the salad. Their thick and hearty peels are not very appetizing!
- Very thinly sliced veggies are the way to go. Use a mandoline for thin and uniform beet and apple slices, and a sharp vegetable peeler for light and crisp carrot ribbons.
Tip
Use a maximum of 1 cup of beet greens or other bitter greens in the salad. Some mild bitterness adds a nice dimension of complex flavors here but too much will overpower the other flavors.
Variations
- Instead of almonds – Use chopped walnuts, pistachios, or pecans instead.
- Nut-free option – Replace the nuts with pepitas or sunflower seeds.
- Vegan option – Go ahead and omit the goat cheese and use maple syrup instead of honey in the dressing to make this beet salad recipe vegan.
- Other add-in ideas – Use red onion instead of the shallot or toss fresh parsley, chervil, or extra mint leaves with the greens for a bright and refreshing twist.
Serving suggestions
I love bringing this salad to Thanksgiving and other holiday dinners with my loved ones. It’s easy to prepare in a pinch and adds some refreshment and color to everyone’s plate. Plus, it pairs so well with all of the holiday classics, like roasted turkey, brussels sprouts, apple stuffing, and mashed potatoes.
It’s nice and refreshing next to hearty everyday dinners as well, like a bowl of vegetable soup, chicken stew, and pumpkin pasta.
And if you plan on eating it for lunch, pair it with a veggie sandwich or cottage cheese chicken salad sandwich to help stretch the meal a little further.
Do I have to cook the beets first?
The beets are enjoyed raw in this fresh, no-cook salad. Beets are safe to eat raw, whether they’re shredded for slaw, blended into a smoothie, or sliced for a salad.
How else can I use beet greens?
Any leftover beet greens can be saved and added to other salad recipes, sauteed in a pan with oil, salt, and pepper for a simple side dish, or diced finely and added to hearty meals, like beef stew, sausage potato soup, or white bean soup.
Can I make beet salad ahead of time?
I find that this beetroot salad is best served as soon as it’s assembled because, as it sits, the greens and veggies tend to soften and the beets start to stain the lighter-colored ingredients. If you’d like to save a little time, feel free to slice the vegetables and make the dressing a few hours before assembling the salad.
Storage
Refrigerator: Any leftover beet salad can be stored in an airtight container in the refrigerator for 3 to 4 days.
More fall and winter salad recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Beetroot Salad
You won’t have a problem eating the rainbow with this Beetroot Salad on your plate. Made with colorful veggies, goat cheese, and a simple vinaigrette, it has everything you need for an unforgettable and refreshing winter side dish!
Servings:
Ingredients
For the salad:
- 2 large beets or 3 small beets with leaves peeled (save the beet leaves and use in the salad)*
- 1 large carrot thinly sliced with a peeler
- 2 cups mixed greens
- ½ shallot thinly sliced
- ½ green apple thinly sliced
- ¼ cup slivered almonds
- ¼ cup goat cheese
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Instructions
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Slice the greens off of the beets, then chop the greens and reserve 1 cup.
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Next, use a sharp knife or a mandolin to thinly slice the beets, then cut each one in half.
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Place the mixed greens and reserved beet greens in a large bowl, then add the beets, carrot, shallot, apple, almonds, and cheese.
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Make the dressing: whisk all dressing ingredients together in a bowl or glass measuring cup. Drizzle HALF of the dressing over the salad and use tongs to toss.
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Transfer the salad onto plates or a serving platter, then drizzle more dressing overtop. Add extra almonds and/or goat cheese and enjoy!
Notes
*The beets work best if sliced with a mandolin. The beet greens are more bitter-tasting than mixed greens, hence why I recommend using 2 cups mixed greens and only 1 cup beet greens.
Nutrition
Serving: 1g | Calories: 272kcal | Carbohydrates: 20g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 7mg | Sodium: 109mg | Potassium: 325mg | Fiber: 3g | Sugar: 15g | Vitamin A: 3028IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 1mg
