Colorful beets, tangy goat cheese, and crunchy almonds come together in one tasty and healthy dish.
Even if I didn’t love the sweet, earthy flavor of beets (which I do), I’d adore them just for their color alone. Although known as red beets, their color is actually more complex, alternating somewhere between maroon and burgundy with hints of brown and purple. They seem to steal the show no matter how you serve them. Add them to a salad, and you get an amazing contrast between the dark beets and bright greens. It’s a brilliant combination, and it’s picture-perfect if you’re someone who can’t get enough of snapping your food.
But that deep-red color signifies more than just a pretty picture. Beets are having a moment, not just for their culinary beauty, but also as a health supplement. Beet powder, beet extract, and even beet “shots” are seemingly everywhere, promising a variety of benefits, from improved endurance and athletic performance to better heart health and cognitive function. Nothing against supplements, but personally I’d rather savor my beets than down or chug them. Knowing that they’re a particularly healthy choice just makes them that much sweeter!
Enter this salad: Not only is it easy to put together, but the combination of roasted beets, creamy goat cheese, and tangy balsamic vinaigrette is pure heaven. Add in crunchy greens and almonds, and you’ve got a winner for everything from an elegant dinner party or date night to a casual lunch or picnic. And while roasting your own beets takes just a few minutes of prep, if you’re pressed for time you can use pre-cooked beets. Here’s what you need to know to put it all together.
Is This Beet Salad Recipe Healthy?
This beet salad is a very healthy choice for most people. It’s low in calories, contains a fair amount of protein and fiber, and is low in saturated fat. It features a good serving of beets, a vegetable known for the antioxidant called betalains. In addition, it boasts nutrient-dense leafy greens in the form of lettuce and microgreens. Goat cheese adds calcium, and almonds and olive oil bring heart-healthy fats. Need to modify this salad to fit your dietary needs? No problem! You can go vegan by using tofu or a plant-based cheese instead of the goat cheese. And you can ditch the almonds or replace them with pumpkin or sunflower seeds to make it nut-free.
How To Prep Beets Without Staining Everything
While there’s a lot to love about beets’ brilliant red hue, stains on your hands, cutting board, and clothing isn’t one of them. Fortunately, it’s easy to take a few precautions. First off, wear dark-colored clothing or a dark apron while you’re preparing them. Cover your hands with disposable gloves, and place a sheet of parchment paper over your cutting board before chopping them. If you do get pesky stains anywhere, a mixture of baking soda and water is a fairly effective cleanser. Another alternative? Use yellow beets, not red beets, in the salad. Golden-hued beets are beautiful in their own way, and their juices don’t have nearly the staining power.
Can I Prep This Ahead?
You can roast the beets, cool and peel them, and then refrigerate them for up to 3 days before making the salad. Although you can arrange the salad on a plate or platter 1 to 2 hours ahead, don’t dress it until just before serving. This will keep the lettuce from getting soggy. Leftovers can be refrigerated for up to 3 days but will not have the same great texture as the freshly made salad.
Serving Suggestions
You can serve this salad as a main dish if you like; make it just two servings, not four, or double the ingredients and serve it on a large platter or on individual serving plates. If you serve it as a side salad, you can pair it with any number of fabulous main courses. A few suggestions: Oven-Cooked Top Sirloin Steak goes excellently with this combination of beets, goat cheese, and balsamic. While you could eat the salad and steak separately, you might be tempted to slice the meat up and use it to top your salad. Prefer poultry? You could also contrast the salad’s sweet flavor and crunch with juicy, tender Roasted Chicken. And the salad is excellent in a soup-and-salad combo; Creamy Crock-Pot Potato Soup goes nicely with the crisp and silky salad.
Ingredients
- 3 whole small beets
- 1 tablespoon olive oil
- Salt and pepper
- 2 cups lettuce
- 4 ounces goat cheese sliced or crumbled
- 1/4 cup toasted almonds
- 1/4 cup balsamic vinaigrette
- Microgreens optional
- Spiralized raw beets optional
Instructions
- Preheat the oven to 350°F. Place the whole beets on a large piece of foil. Coat them with olive oil and sprinkle with salt and pepper. Wrap the beets up in the foil. Place directly onto the oven rack and bake for 30 minutes, or until the beets are soft throughout. Allow the beets to cool, then peel and slice into rounds.
- Layer the beets and lettuce on a platter. Scatter the goat cheese and almonds over the top. Drizzle with the dressing and sprinkle with more salt and pepper. Garnish with microgreens and spiralized beets if using and serve.
Tips & Notes:
- Need to modify this beet salad to fit your dietary needs? No prob! You can go vegan by using tofu or a plant-based cheese alternative, or ditch the almonds (and replace them with pumpkin or sunflower seeds) if you’ve got a nut allergy.
- While fresh roasted beets bring that cozy, earthy flavor we all love, using pre-cooked or canned beets can save you a bunch of time. Just rinse and drain canned beets really well before tossing them in the salad. Keep in mind, though, that pre-cooked or canned beets might be a little different in texture and taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I have beets in my refrigerator. I was just thinking what to do with them. Thank you!
My pleasure Alene
This looks good–except for the goat cheese. Don’t care for this; so, I’ll substitute. Thank you. I’ve also taken Fermented Beetroot caps for a long time, now! They’re very healthy for us.
Great! Beetroot are so good. You can try feta instead of goat cheese.