Beet Salad

Quick Summary

Beet Salad- this beautiful beet salad is made with fresh arugula, roasted beets, orange slices, goat cheese, pistachios, red onion, and a simple citrus dressing. Serve along side any meal or enjoy for a light lunch.

arugula in bowl with roasted beets, orange slices, red onion, goat cheese, and pistachios.

Whenever I go out to eat and see a beet salad on the menu, I always order it. I LOVE beets! They are so good. If you haven’t tried them or don’t think you are a fan, you have to give them a chance.

I love a good restaurant beet salad, but did you know it’s easy to make a Beet Salad at home? And I think this is the BEST Beet Salad recipe, even better than one you can order out.

The salad is made with fresh arugula, roasted beets, juicy orange segments, creamy goat cheese, salty pistachios, and red onion. The salad is tossed in a light citrus dressing that really brightens the salad. I also like to add a little mint to freshen things up!

All of the flavors are phenomenal and the salad is GORGEOUS. It is a show-stopper and a great salad to serve for the holidays or any special meal. I also love making it for a light lunch.

arugula, orange slices, pistachios, red onions, beets, and goat cheese in bowls.

Salad Ingredients

The ingredients are SO fresh and delicious!

  • Beets– Red beets or golden beets are beautiful in this salad. You can save the greens and eat them. Remove the greens and scrub the beets well. Don’t toss out the greens, they are great sautéd in a little olive oil with garlic.
  • Olive oil– for drizzling over the beets.
  • Arugula– I love using peppery arugula, but you can use any salad greens.
  • Oranges– peeled and thinly sliced or cut into segments.
  • Red onion– thinly sliced!
  • Goat cheese– if you don’t like goat cheese, you can use feta or blue cheese.
  • Pistachios– you can use candied pecans, almonds, or walnuts. I love adding nuts for a crunch.
  • Fresh mint– for garnish.

Simple Citrus Dressing

You can whisk up the citrus dressing in just a few minutes.

  • Olive oil– the base of the dressing.
  • Citrus- fresh lemon juice and orange juice
  • Champagne vinegar– you can also use white balsamic vinegar
  • Honey– pure maple syrup works well too!
  • Dijon mustard– to help emulsify the dressing.
roasted beets in a bowl to make beet salad.

How to Roast Beets

If you’ve never roasted beets before, don’t worry, it’s EASY!

  • Preheat oven to 400˚F.
  • Place the beets on a rimmed baking sheet. Drizzle with a little olive oil. Wrap each beet individually in foil. Bake for 50 to 70 minutes or until the largest beet is easily pierced with a fork. Time will vary depending on the size of the beets.
  • Remove from the oven let sit until you can touch the foil. Carefully remove the foil and set aside to cool.
  • When they are cool enough to touch, peel the skins. They should slide right off. You can hold them under running water and slide the skins off.
  • Pro Tip-wear gloves so your hands don’t turn red.
  • Let the beets cool. You can put them in the fridge, if desired. When cool, slice the beets into thin rounds or wedges and season with salt and pepper.
  • Meal Prep Tip-You can roast the beets in advance. Store them covered in the fridge for up to 3 days.
salad in bowl with arugula, beets, orange slices, red onion, pistachios, and goat cheese.

How to Make Beet Salad

  • To assemble the salad, place the greens on a large platter or in a large bowl. Top with roasted beets, oranges, red onion, goat cheese, and nuts. Garnish with fresh mint, if using.
  • To make the dressing, whisk together the olive oil, orange juice, lemon juice, vinegar, honey, Dijon, salt, and pepper.
  • Drizzle the dressing over the salad and toss well. Serve immediately.
close up shot of beet salad with arugula, beets, orange slices, goat cheese, red onion, and pistachios.

How to Store

Once you assemble, dress, and toss the salad, I recommend serving it that day.

You can prep the salad in advance. The roasted beets will keep covered in the fridge for up to 3 days. You can also make the dressing in advance, it will keep in the fridge in a jar or container for up to 1 week.

More Salad Recipes

Check out all of our salad recipes HERE.

Beet Salad

Beet Salad- this beautiful beet salad is made with fresh arugula, roasted beets, orange slices, goat cheese, pistachios, red onion, and a simple citrus dressing. Serve along side any meal or enjoy for a light lunch.

Ingredients
  

For the Salad:

  • 6 medium beets, greens removed and scrubbed well
  • Olive oil, for drizzling
  • Kosher salt and black pepper, to taste
  • 6 cups arugula or mixed greens
  • 2 oranges, peeled and thinly sliced or cut into segments
  • 1/4 cup thinly sliced red onion
  • 4 ounces goat cheese, crumbled
  • 1/2 cup pistachios, can use candied pecans, almonds, or walnuts
  • Fresh mint, for garnish, optional

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon champagne vinegar or white balsamic vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • Sea salt and black pepper, to taste

Instructions
 

  • Preheat oven to 400˚F.
  • Place the beets on a rimmed baking sheet. Drizzle with a little bit of olive oil. Wrap each beet individually in foil. Bake for 50 to 70 minutes or until the largest beet is easily pierced with a fork. Time will vary depending on the size of the beets.
  • Remove from the oven let sit until you can touch the foil. Carefully remove the foil and set the beets aside to cool. When they are cool enough to touch, peel the skins. They should slide right off. You can hold them under running water and slide the skins off. Pro tip, wear gloves so your hands don’t turn red.
  • Let the beets cool. You can put them in the fridge, if desired. When cool, slice the beets into thin rounds or wedges and season with salt and pepper.
  • To assemble the salad, place the greens on a large platter or in a large bowl. Top with roasted beets, oranges, red onion, goat cheese, and nuts. Garnish with fresh mint, if using.
  • To make the dressing, whisk together the olive oil, orange juice, lemon juice, vinegar, honey, Dijon, salt, and pepper.
  • Drizzle the dressing over the salad and toss well. Serve immediately.

Notes

You can roast the beets in advance. Store them in the fridge for up to 3 days. 
The dressing will keep in the fridge for up to 1 week. 

Nutrition

Calories: 264kcal, Carbohydrates: 21g, Protein: 8g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 9mg, Sodium: 145mg, Potassium: 560mg, Fiber: 5g, Sugar: 12g, Vitamin A: 850IU, Vitamin C: 36mg, Calcium: 103mg, Iron: 2mg
Keywords beet

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Hi there! I wanted to pick your brain because of your boys ages. I need gifts for 2 tween boys, ages 9 and 11 and I thought maybe you could give me some ideas. They are neighbor kids and I have no idea what boys those ages would like. Thanks Maria!