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This may not be the first beet salad you’ve tried, but it’s definitely going to be your favorite. It’s one that I’ve been making for years, but I recently started assembling it a little differently.
Instead of adding plain beets and raw red onion to a bed of greens, I give them a quick toss in this easy vinaigrette. Letting them rest for 5 minutes or so, then adding them to the salad makes all the difference!
Not only do the red onions develop a beautiful pink color, but this step tones down their sharp bite and ensures that every bite is flavorful.
Whether you need an impressive side dish for dinner or you’re just hoping to eat more veggies at lunchtime, this salad will fit the bill. It’s even easier if you start with vacuum-sealed steamed beets from the grocery store!
⭐⭐⭐⭐⭐ Featured Review
“Best Salad my mom and I have ever had! We keep laughing because we keep telling each other how good it is while we eat it 🤣
Dressing is phenomenal!” – Jessica
Beet Salad Ingredients
Here’s what you’ll need:
- Beets. This salad is much faster to prepare when you start with store-bought steamed beets. These can be found in vacuum-sealed packages in the chilled produce section of most grocery stores. If you prefer to cook beets from scratch, check out the recipe notes below.
- Red onion. This variety of onion has a mild, slightly sweet flavor and adds crunch. It pairs particularly well with the other toppings, but you could also use shallot or green onion.
- Walnuts. These nuts add crunch, along with a buttery texture. If you have pecans or almonds, they can also be used as substitutes.
- Goat cheese. This adds a creamy texture and tangy flavor that pairs well with the earthy taste of beets. If you need a dairy-free salad, you can omit it!
- Spring mix. I love using pre-washed greens for convenience. It makes the salad come together quickly, but you can use any other leafy greens you have on hand.
- Apple cider vinaigrette. A quick dressing made with olive oil, apple cider vinegar, mustard, and honey completes this combo. You can shake it together in 2 minutes, and it tastes better than anything store-bought. If you have another type of vinegar on hand, such as balsamic, feel free to substitute it.
If you want to add extra protein to this salad, it can become a complete meal. Feel free to customize it as you see fit.
How to Make Beet Salad
Step 1:
Prepare the dressing by adding the olive oil, apple cider vinegar, mustard, honey, salt, and pepper to a mason jar with a lid. Shake well until the dressing looks emulsified. Honey tends to stick to the bottom of the jar, so continue shaking until it looks evenly mixed.
Taste the dressing and make any necessary adjustments. You can add an extra pinch of salt to boost the flavor, or a little more honey for a sweeter taste.
Step 2:
Prepare the toppings by slicing the steamed beets into bite-sized chunks. You’ll also need to cut the red onion thinly. I like to make the pieces small enough that they will easily fit on a fork.
Transfer the sliced beets and red onion to a bowl and drizzle some of the prepared dressing over them. Toss gently and let them marinate in the dressing for 5 minutes. (Or until you plan on serving the salad; they can sit in the dressing for up to 1 hour.)
Step 3:
When you’re ready to prepare the salad, start with a bed of mixed greens. Pour the marinated beets, red onion, and any remaining juices from the bowl over the greens.
Sprinkle the soft goat cheese and walnuts on top, then drizzle with extra dressing just before serving. It’s ready to enjoy right away!
Beet Salad with Goat Cheese
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- salt and pepper
- 8 ounces cooked beets (see notes)
- ½ red onion , thinly sliced
- 6 to 8 ounces mixed greens
- ½ cup walnuts or pecans , roughly chopped
- 2 ounces soft goat cheese (chevre)
Instructions
- To prepare the vinaigrette, combine the olive oil, vinegar, mustard, honey, and ⅛ teaspoon each of fine sea salt and black pepper in a mason jar with a lid. Secure the lid on the jar, then shake vigorously until the dressing looks smooth and emulsified. Taste the dressing and adjust the seasoning to taste, adding a little more honey if desired.
- Slice the beets into 1-inch chunks and add them to a bowl along with the sliced red onion. Drizzle some of the dressing over the veggies and toss well. Let these marinate for 5 minutes, or until you're ready to serve. (The onions will turn slightly pink from mingling with the beets.)
- To assemble the salad, start with a bed of spring mix and add the dressed beets and red onion on top, along with any dressing that might be at the bottom of the bowl. Sprinkle with walnuts and crumbled goat cheese, and drizzle with a little extra dressing. You might not use all of the dressing, but I like to serve it on the side if needed.
Video
Notes
Nutrition
Update Note: This recipe was updated in July 2025 with the extra step of marinating the beets and onion in the dressing before adding them to the greens.
If you try this recipe, please leave a comment and star rating below to let me know how you like it!
I love this combo of flavors! I add cooked and cooled quinoa which makes it feel heavy enough for a full meal. When I add quinoa, I find that I can increase the apple cider vinegar and decrease the oil to cut the calories. Thanks for all of your great recipes. I’m sharing them with friends all the time!