Beet Salad with Goat Cheese

the best beet salad topped with goat cheese and walnuts.

Beet Salad with Goat Cheese

Course: Salad

Cuisine: gluten-free

Keyword: beet salad

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 307kcal

Author: Megan Gilmore

This may not be the first beet salad you’ve tried, but it’s definitely going to be your favorite. Instead of adding plain beets and raw red onion to a bed of greens, you'll give them a quick toss in this easy vinaigrette. Letting them rest for 5 minutes or so, then adding them to the salad makes a world of difference!

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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 information is for a quarter of this salad, assuming you use all of the dressing and toppings. This information is automatically calculated, so it's just an estimate and not a guarantee.

Beet Note: This salad is quick to make when you use vacuum-sealed beets that are already steamed. You can buy these in the produce section of the grocery store, usually in packages that are 8 to 10 ounces in size. If you don't have these available, you can roast or steam beets at home, up to 5 days in advance.

How to steam beets: To prepare the beets, peel them (if desired; I don't!) and then cut them into 1-inch chunks for fast cooking. Fill a saucepan with 1 inch of water, then place a steam basket over it. Place the chopped beets in the steam basket and bring the water to a boil over high heat. Once boiling, cover the pan with a lid, lower the heat to a simmer, and steam the beets until they are easily pierced with a fork, about 15 to 20 minutes. The smaller you cut the beets, the faster they will cook.

Storage Tip: Leftover dressing, beets, and greens can be stored separately in an airtight container in the fridge for up to 5 days. The greens will be soggy if you store them with the beets or dressing, so make sure to keep them dry. If you want to keep the beets and red onion marinating in the dressing, they can be stored for 3 days that way. Just add them to the leafy green shortly before serving. Olive oil may thicken when chilled, so let the dressing come to room temperature to regain a runny consistency.

Nutrition