Beet Salad with Balsamic Dressing

Why You’ll Love This Recipe

This salad is as beautiful as it is flavorful. The bold color of the beets, the richness of the balsamic dressing, and the contrast of textures make it a standout side or light meal. It’s packed with nutrients, easy to prepare ahead, and totally customizable to your tastes. Whether served at a dinner party or packed for lunch, it’s always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked beets (roasted or boiled), peeled and sliced or cubed
mixed greens (arugula, spinach, or spring mix)
goat cheese or feta, crumbled
walnuts or pecans, toasted
red onion, thinly sliced (optional)

For the balsamic dressing:
balsamic vinegar
olive oil
Dijon mustard
honey or maple syrup
salt
black pepper

Directions

1. Prepare the balsamic dressing by whisking together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
2. In a large mixing bowl or on a serving platter, layer the mixed greens, followed by sliced or cubed beets.
3. Add crumbled goat cheese or feta, toasted nuts, and red onion if using.
4. Drizzle the balsamic dressing over the salad just before serving.
5. Toss gently to combine, or serve layered for presentation.

Servings and timing

This recipe serves 4 and takes about 30–40 minutes total, including time to cook and cool the beets if preparing from scratch. If using pre-cooked beets, the salad comes together in 10 minutes.

Variations

• Add Fruit: Sliced apples, pears, or orange segments pair wonderfully with beets.
• Grain Bowl Style: Add quinoa, farro, or brown rice for a more filling version.
• Different Nuts: Try almonds, hazelnuts, or sunflower seeds for a twist.
• Creamy Dressing: Add a spoonful of Greek yogurt or tahini to the dressing for a creamier texture.
• Roasted Veggies: Add roasted carrots or sweet potatoes for a heartier salad.

Storage/Reheating

Store components separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep the greens crisp. Do not reheat—this salad is best served chilled or at room temperature.

FAQs

Can I use canned or vacuum-packed beets?

Yes, pre-cooked beets are a convenient option and work great in this salad.

Do I need to peel the beets?

If roasting or boiling fresh beets, it’s best to peel them once they’re cooked and cooled. The skin should rub off easily.

What kind of cheese works best?

Goat cheese adds tangy creaminess, but feta, blue cheese, or even fresh mozzarella are great options.

Can I make this salad ahead of time?

Yes, but keep the dressing and greens separate until you’re ready to serve.

What greens are best?

Peppery arugula, tender spinach, or a spring mix all work beautifully with beets and balsamic dressing.

Is this salad vegan?

It can be—just omit the cheese or use a vegan cheese alternative and maple syrup instead of honey in the dressing.

Can I roast the beets instead of boiling them?

Absolutely. Roasting brings out more sweetness and depth of flavor.

What’s the best way to toast nuts?

Toast nuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until golden and fragrant.

How long do beets take to cook?

Boiling takes about 30–40 minutes depending on size. Roasting at 400°F usually takes 45–60 minutes.

What’s a good substitute for balsamic vinegar?

Red wine vinegar with a touch of honey or maple syrup can mimic the sweet tang of balsamic.

Conclusion

Beet Salad with Balsamic Dressing is a deliciously simple way to enjoy bold flavors and nourishing ingredients. With its vibrant colors and well-balanced taste, this salad makes a striking and satisfying addition to any meal. Whether you serve it for lunch, dinner, or a special occasion, it’s a recipe that never fails to impress.

Beet Salad with Balsamic Dressing

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Beet Salad with Balsamic Dressing is a vibrant and flavorful dish made with earthy beets, fresh greens, creamy cheese, and crunchy nuts, all tossed in a tangy-sweet balsamic vinaigrette. It’s a deliciously elegant salad perfect for any occasion.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes (if cooking beets)
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook (or Boiled/Roasted for beets)
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3–4 medium cooked beets (roasted or boiled), peeled and sliced or cubed
• 4 cups mixed greens (arugula, spinach, or spring mix)
• 1/3 cup goat cheese or feta, crumbled
• 1/4 cup walnuts or pecans, toasted
• 1/4 small red onion, thinly sliced (optional)

For the balsamic dressing:

• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt to taste
• Black pepper to taste

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Instructions

1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper to make the dressing.
2. On a large serving platter or in a mixing bowl, arrange the mixed greens as the base.
3. Top with sliced or cubed beets, crumbled cheese, toasted nuts, and red onion if using.
4. Drizzle the balsamic dressing over the salad just before serving.
5. Toss gently to combine, or serve layered for presentation.

Notes

• Use pre-cooked or vacuum-packed beets for quick assembly.
• Roasting the beets adds a deeper, sweeter flavor than boiling.
• To toast nuts, heat them in a dry skillet over medium heat for 3–5 minutes, stirring often.
• Substitute with different greens or cheeses as desired.
• Assemble just before serving to keep greens fresh and crisp.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 210
• Sugar: 8g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 15mg