Full of color and texture, this easy Beet Salad recipe is loaded with goat cheese, almonds, and a delicious lemon vinaigrette. It’s great for lunch, a light dinner, and all your upcoming parties! Save time with store-bought roasted beets or roast them yourself.
Baby mixed greens are excellent in this beet salad, but if you’ve got a bumper crop of another kind in your garden, or are partial to spinach, by all means, use it. While the beets are cooking, you can toast the almonds so everything comes together without a hitch.
This Lemon Vinaigrette will definitely make you rethink your priorities, putting fresh leafy green salads back up at the top of your menus. It could be the perfect salad dressing for any salad you make!
All you have to do is throw the ingredients in a jar, give them a good shake, (with the lid on) and you’re ready to go.
Making extra salad dressing for the week ahead? Wonderful idea! Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What kind of goat cheese do I use?
Don’t stress yourself out looking for the perfect goat cheese or chèvre, for beet salad. Most grocery stores stock at least one goat cheese; it usually comes in a small log shape that’s soft or crumbly depending on the maker. No matter what you pick, it’s going to be fabulous.
You can even use crumbled feta in beet salad; which is usually made from sheep or goat milk, depending on where it’s from.
Look for a cheese that is white, semi-creamy, almost crumbly, and has a sharp, earthy flavor that will counterbalance the sweetness of the beets.
How to roast beets:
- Preheat oven to 400 degrees. Grab your beets and wash them, scrubbing if necessary, under cold water. Trim off stems to about an inch.
- Then rub olive oil lightly on each beet. Season with salt and pepper. Nestle them down inside a baking dish, like a bread pan or Dutch oven.
- Cover them with a sheet of baking parchment paper, tucking the paper in around the sides. Cook the beets for 45 to 60 minutes, until a skewer or the tip of a sharp knife poked into a beet slides in easily.
- As soon as the beets come out of the oven, remove the paper and cover the baking dish with a piece of plastic wrap. Allow the beets to steam under the plastic for 15 to 20 minutes; this will loosen the skins and make them easier to remove.
- To remove the beet skins, rub them with your fingertips or paper towel, trimming stubborn bits with a sharp paring knife. Then all you have to do is decide if you like wedges, slices, or cubes.
How to steam beets:
If you’re short on oven space, or you just don’t feel like heating up the kitchen, consider steaming beets. It’s super healthy (no oil needed!) and easy to do, plus you don’t even need fancy equipment. More than likely you have what you need.
A steamer can be made using a pot, a colander or a collapsible steamer basket, and a lid that fits. (This one is fabulous, and fits in an Instant Pot, too–if you buy one using the link, that helps keep the site up and going, so thanks a bunch!)
- Fill the pot with an inch or two of water and then put the colander or steamer basket over it. The basket should be able to fit over the pot without touching the water in the base.
- Add cubed raw beets, then cover the pot with the lid. By the way, the lid doesn’t have to fit perfectly, just as long as most of the steam stays trapped inside.
- Heat the water to boiling and allow the beets to steam, about 12 to 15 minutes for cubed beets.
How to boil beets:
Boiling beets is really common, because it’s easy to do right on the stove. Beets can be boiled whole until tender, which makes removing the skins easier.
- Rinse and scrub the beets to remove any dirt under cold water.
- Place the whole beets into a pot of boiling water. Then reduce the heat to low and simmer the beets until tender, about 45 minutes.
- Drain the beets and peel. Once cool, you can slice or cube the beets for the salad.
How to make Beet Salad:
- While the beets are cooking, assemble the salad dressing. Combine the lemon juice, garlic (only use the amount of garlic you’re comfortable with–it’s okay to leave it out) thyme, salt, pepper, olive oil, and dijon mustard in a glass jar with a tight-fitting lid. Shake it up well and let the flavors meld.
- Once the beets cool, making the salad just takes moments! Gently toss the greens, goat cheese, beets, and almonds together with the homemade dressing. Add more dressing if necessary. Serve immediately.
If you’re making this in advance, the salad can be assembled without dressing and tossed in the vinaigrette at the last minute.
Got extra lemon thyme vinaigrette? Extra dressing should keep for about 5 days in the refrigerator. Just give it a shake to recombine before each use.
For the vinaigrette:
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice (from 1 to 2 lemons)
- 2 cloves garlic minced, or to taste
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon fresh thyme or fresh chives or fresh basil, minced
- Salt and freshly ground black pepper
For the salad:
- 4 cups mixed field greens 1 (5-ounce bag)
- 1 pound roasted beets any variety (I like golden beets best, see notes)
- 5 ounces goat cheese crumbled
- ½ cup slivered almonds roasted (see notes)
To make the vinaigrette:
- In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the olive oil, lemon juice, garlic, dijon mustard, fresh thyme, and salt and pepper to taste (I like ½ teaspoon salt and ⅛ teaspoon pepper). Stir or shake to combine.
To assemble the salad:
- In a large serving bowl, add salad greens. Drizzle with vinaigrette and toss to combine. Top with beets, goat cheese, and almonds. Toss gently and serve.
- Dressed salad greens may also be divided among individual plates before adding beets, goat cheese, and almonds. Pass extra salad dressing separately.
- Preheat oven to 400 degrees.
- Remove tops and scrub 1 pound beets well under cold water.
- Lightly oil beets with 1 tablespoon olive oil and season to taste with salt and pepper. Place in small baking dish (a loaf pan works well) and cover with parchment paper.
- Bake until tender when pierced with a skewer, about 45 to 60 minutes.
- Remove from oven, remove parchment paper, and immediately cover baking dish with plastic wrap. Allow beets to steam for 15 to 20 minutes, to loosen skins.
- Rub off skins with fingertips or paper towels. Slice or cut into wedges, cubes, or matchsticks.
- Preheat oven to 350 degrees. Roast slivered almonds for 10 to 12 minutes.
- In a medium skillet over medium heat, heat almonds until browned and fragrant, stirring occasionally, about 3 to 5 minutes.