Every chef and home cook has a recipe for this iconic and delicious salad – balsamic 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 use a homemade balsamic dressing sweetened with honey. You’ll love the dressing!
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Ingredients for a Beet Salad
Here’s what you’ll need to make this delicious salad with goat cheese!
- Oven-Roasted beets! I love to make my own roasted beets for this salad since they’re so easy to make. You can also use store bought, pre-cooked beets!
- 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, along with the goat cheese.
- And for a bit of crunchiness, pecan halves. You can also use sweet and crunchy praline pecans for even more delicious flavor!
- Homemade Balsamic Dressing: this easy dressing is made with balsamic vinegar, honey, olive oil, salt and a touch of dried basil!
- 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!
How to Make Oven-Roasted Beets
I love to make my own roasted beets for this salad since they’re so easy to make. You can also use store bought, pre-cooked beets!
- If making your own, first reheat the 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, anywhere from 30 to 60 minutes for extra large beets.
- Let the beets cool once they’re cooked, then peel and slice.
Next, try my Beet Potato Salad, a great alternative to the standard potato salad! http://tatyanaseverydayfood.com/recipe-items/vinaigrette/
Balsamic Beet Salad with Goat Cheese (video)
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
- 1/2 cup crumbled goat cheese
- 1/4 cup pecan halves
- 1/2 large, ripe avocado
- oven-roasted beets
- 8-10 cups baby spinach or baby kale
- 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 the balsamic dressing: place all ingredients into a small bowl and whisk until well combined.
- To assemble the salad, spread a generous amount of spinach onto plate. Top with sliced beets, goat cheese, pecan halves, sliced beets and drizzle with prepared salad dressing.
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