Beet Salad

This Beet Salad is a light, fresh, and vibrant salad that is packed with nutrients. It is loaded with earthy beets, crisp greens, briny feta cheese, and protein-rich walnuts that are all tossed together in a tangy homemade honey balsamic vinaigrette. You'll love this easy and simple beet recipe!

Plus, it's easy to customize this homemade beet salad by adding in different ingredients to switch up the flavors and textures. Serve it as a light lunch, a colorful side dish, or a centerpiece at a potluck.

Why You'll Love this Beet Salad Recipe

• Quick and easy to make. This beet salad recipe is easy to make using simple ingredients and requires just a few steps. Prep the beets, assemble the salad ingredients, make the dressing, and toss. It takes some time to cook the beets but only about 10 minutes of active prep time.
• Delicious and flavorful. With a delicious combination of flavors and textures, you will find yourself making this beet salad over and over again. The naturally sweet and tender beets are complemented with tangy cheese, crisp greens, and crunchy nuts. It's a refreshing and satisfying salad that you can customize!
• The homemade vinaigrette. This delicious salad gets a ton of flavor from the homemade honey balsamic dressing that we make from scratch using just 5 ingredients (plus salt and pepper). Make extras to serve over salads all week!
• Perfect for any occasion. Whether you're looking for a light lunch, a side dish for a dinner party, or a refreshing addition to a potluck, this beet salad will do the trick! Plus, it is great option for people with dietary needs as it is vegetarian and gluten-free.

Ingredient Notes

To make this easy and delicious Beet Salad, you will need the following ingredients (full measurements in recipe card below):

• beets - you can use any kind of beets (or a variety) such as red beets, golden beets, or chioggia beets. When shopping for beets, look for fresh, firm beets with smooth skin — and pick beats that are similar in size for even cooking.
• arugula - for a milder taste, you can substitute or mix the arugula with other salad greens like spinach or lettuce.
• microgreens - use your favorite microgreens including micro arugula, micro basil, or micro radish. You can also leave this out if you prefer.
• walnuts - you can lightly toast the walnuts in a dry skillet for a few minutes to enhance their flavor, if desired. You can also substitute with other nuts such as almonds, pecans, or hazelnuts. Toasted chickpeas also work really well!
• feta cheese - you can also substitute with goat cheese if you prefer.

You will also need the following ingredients to make the vinaigrette (or use store-bought dressing — whatever is more convenient!):

• balsamic vinegar - if you don’t have balsamic, use the next best thing, like red wine vinegar or apple cider vinegar.
• olive oil - use a good quality, extra virgin olive oil.
• garlic - we use a fresh clove of garlic for the best flavor, but you can also use ½ teaspoon of pre-minced garlic if desired.
• Dijon mustard - you can substitute with other types of mustard such as yellow mustard or brown mustard.
• honey - you can also use an equal measure of maple syrup or agave nectar in place of the honey.
• salt and pepper

You will also need measuring cups and spoons, medium cooking pot, small mixing bowl, and a large serving bowl.

How to Make the Best Beet Salad

1. Prepare the beets. In a medium pot, add beets and water and bring to a boil over medium-high heat. Reduce the heat to low and simmer until fork tender, about 30 minutes. (You can also bake the beets in a 375F preheated oven until fork tender, about 45-50 minutes). Let the beets cool completely under running water and drain well. Use a paper towel to pat them dry. Slice the beets in half and cut into ⅛-inch wedges or rounds.

2. Make the dressing. In a small mixing bowl, whisk together balsamic vinegar, oil, garlic, dijon mustard, honey, salt, and pepper until smooth.

3. Assemble the salad. Arrange the arugula, microgreens, beets, walnuts, and feta cheese in a large serving bowl.

4. Toss. Drizzle with the vinaigrette dressing and toss well. Serve immediately.

How to Serve

This Beet Salad is delicious served on its own for a light lunch with a simple side, or served as a side dish paired with an entree. Some of our favorite to serve with this are:

• One Pan Roasted Chicken and Potatoes
• Tagliatelle Pasta
• Persian Lentil Soup
• Salmon Bites
• Skillet Lasagna
• Tofu and Mushroom Stir Fry
• Garlic Breadsticks

Storing Instructions

How to Store

Store this beet salad in an airtight container in the refrigerator for up to 2-3 days. Note that if using red beets, it will start to stain the other ingredients used in the salad the longer it is stored so it may not look as pretty, but it still tastes delicious.

Make Ahead

If planning to make ahead, I recommend making the components ahead of time and then assembling before serving (particularly if using red beets as it can start to get messy and stain the other ingredients).

• Cook the beets ahead of time and allow them to cool to room temperature. Then, store in an airtight container in the refrigerator for up to 3-5 days.
• Make the dressing ahead of time and store in an airtight container or jar in the fridge for 1-2 weeks. Give the dressing a good shake or stir before using.
• Chop the walnuts and store in a container at room temperature.

More Salad Recipes

• 40 Best Salad Recipes
• Spring Salad
• Peach Arugula Salad
• Classic Potato Salad
• Sweet Kale Salad
• Strawberry Avocado Salad

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