Balsamic Beet Salad Recipe

beet salad with avocado and goat cheese

Every chef and home cook has a recipe for this iconic and delicious salad – beet salad with goat cheese. This simple and elegant salad is around for a good reason – it’s delicious, refreshing and packed with nutrition! I make my recipe with oven-roasted beets that are baked with olive oil, salt and herbs until tender. I also make my own easy balsamic dressing sweetened with honey. You’ll love the dressing!

Everything in California revolves around avocados; at least in our kitchen! To add more creaminess and flavor to this beet salad, I love to add some sliced avocado on top. And for a bit of crunchiness, pecan halves. You can also use sweet and crunchy praline pecans for even more delicious flavor!

Looking to add a bit of protein to this recipe? I love to add a bit of Italian marinated grilled chicken during the summer. In the fall and winter months, I like to enjoy this salad with herbed lamb chops or some juicy steak! Check out my recipe archives for some ideas!

Watch my video recipe for a quick tip on how to roast your own beets!

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Next, try my Beet Potato Salad, a great alternative to the standard potato salad! https://tatyanaseverydayfood.com/recipe-items/vinaigrette/

Balsamic Beet Salad Recipe

5 mins prep
2 servings

Ingredients 

For Oven-Roasted Beets:

  • 1-2 large beets
  • olive oil
  • salt, black pepper, fresh thyme sprigs

For Sweet Balsamic Salad Dressing:

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey or agave nectar
  • 1/4 teaspoon dried basil
  • pinch of salt

For Salad:

  • 1/2 cup crumbled goat cheese
  • 1/4 cup pecan halves
  • 1/2 large, ripe avocado
  • sliced, cooked beets
  • 8-10 cup baby spinach or baby kale

Instructions

  • For this recipe, you can make your own oven-roasted beets or go with store-bought, pre-cooked beets. If making your own: preheat oven to 375F. Cut off ends of beets but do not peel. Place onto a square of foil; drizzle top with olive oil, season with salt, pepper and thyme. Wrap beet in foil and bake in preheated oven until fork tender. Timing depends on how big/small your vegetables are. Let the beets cool once they're cooked, then peel and slice.
  • For dressing: place all ingredients into a small bowl and whisk until well combined.
  • To assemble salad, spread a generous amount of greens onto plate. Top with sliced beets, goat cheese, pecan halves, sliced beets and drizzle with prepared salad dressing.