Beet Salad With Goat Cheese

Are you a beet lover? This nutritious, shocking pink root vegetable wasn’t always our favorite, but it’s now at the top of our veggie list. Why? This Beet Salad recipe! Make it with roasted beets or even pre-cooked from the store: and man is it good. It has all the right elements: baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, it’s salad perfection!

Elements in the best beet salad recipe

Want a knock-out beet salad recipe? You’ve come to the right place. The sweet, earthy flavor of beets pairs perfectly with creamy goat cheese and the tang of a balsamic dressing. Here’s what you’ll need for this salad recipe:

Beets: cook them roasted or in the Instant Pot (see below), or take a shortcut with pre-cooked packaged beetsGoat cheese: use chevre or a soft goat cheese logShallot: the mild flavor of shallot is key hereBaby greens: opt for a mix of tender greensPistachios: chopped nuts add a crunchHomemade balsamic dressing: a spin on our Best Balsamic Dressing, the balance of tangy, sweet and savory is mind-blowing. For an extra touch, stir the roasted beets into the dressing to turn it a vibrant shade of pink and add a sweet flavor undertone! Genius. This step is optional: if you’d prefer to keep the balsamic dressing as is, that’s ok too! But the brilliant color is a beautiful addition.

How to cook beets: 2 ways

What’s the best way to cook beets for this roasted beet salad? There two different ways that both result in deliciously tender beets. Want a shortcut? Many grocery stores these days have pre-cooked beets that are packaged and ready to eat. It’s a great way to save time in this beet salad recipe.

Method 1: Roasted Beets

Roasting beets is simple and results in fantastic flavor. It takes approximately 1 hour depending on the size of your beets (see Oven Roasted Beets). Here’s what to do:

Prep the beets: Preheat the oven to 425°F. Wash and pat dry the beets. Remove the beet greens, leaving about 1 inch of the greens attached. Add olive oil: Rub the beets with olive oil. Place them in an oven safe pan with a lid. (Or, you can wrap each separately in aluminum foil.)Roast approximately 1 hour: Place them in a baking dish and roast for 45 minutes to 1 ½ hours (likely about 1 hour), depending on the size, until tender when pricked with a fork.

Method 2: Instant Pot Beets

We’ll admit: the 1 hour required to roast these jewel-toned beauties is usually a little too much for our schedules. So, we love that it’s quick and simple with a pressure cooker (see Instant Pot Beets). Here are the basic steps:

Place in pressure cooker: Place the beets in the Instant Pot on the trivet with 1 cup water. Pressure cook on High for 12 to 20 minutes (12 minutes for small beets and 18 for very large beets.) Quick release. Test doneness: Because beets all vary in size, the timing varies. Test doneness by sliding in a knife to make sure that the beets are tender. If the knife slides right in, they’re done! If there is resistance, cook 1 to 2 more minutes on High Pressure.

Ways to customize this beet salad

How to accessorize those beautiful roasted beets (or perfectly pressure cooked ones) and that tasty beet salad dressing? Green salads are endlessly customizable. All the elements we chose here can be mixed up depending on your tastes and what you can find:

Vary the cheese: Beets and goat cheese are a classic flavor pair: the tangy, creamy goat cheese with earthy beet is pretty unreal. Other options? Use feta or blue cheese: both pair excellently with beets. Or omit the cheese for vegan.Vary the onion: Shallot is a milder version of red onion and adds a savory flair. Other options? Use thinly sliced red onion, green onion, or chives. Vary the nuts: The bright green pistachio looks beautiful against the maroon beets and adds a crunch. Or, use any chopped nuts: almonds, pecans, or walnuts would be a natural pair.

Add it to a meal!

This beet salad recipe is a terrific fall salad or winter salad, or a side to pair with pizza or Italian recipes. Here’s a real dinner party menu where we ate this beet salad:

Wild Rice SoupBeet Salad with Goat CheeseFall SangriaBread