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4.59 from 12 votes

Beet Salad

Recipe from Two Peas and Their Pod

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Salad
Cuisine: American
Keyword: beet
Servings: 6
Calories: 264kcal


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


  • 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.


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. 


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