This delicious and easy Beet and Goat Cheese Salad combines tender, earthy beets with creamy goat cheese, crunchy walnuts, ripe avocado, and peppery arugula. Tossed in a honey-cinnamon balsamic dressing, it makes a colorful, nutritious main or side dish.
Why you’ll love this Beet & Goat Cheese Salad
- Quick and easy: Using cooked or canned beets keeps prep time minimal so you can assemble this salad in minutes.
- Beautiful presentation: The deep red beets against bright greens create a visually striking plate.
- Nutrient-dense: This salad provides fiber, folate, potassium, iron, and vitamin C for a satisfying, healthy meal.
Key ingredients
- Beets: Cooked beets are tender, earthy, and slightly sweet. Roast fresh or use jarred/canned beets for convenience.
- Fresh greens: A mix of baby spinach and peppery arugula creates balance in flavor and texture.
- Crumbled goat cheese: Adds creamy, tangy richness that pairs beautifully with beets.
- Walnuts: Toast briefly for extra crunch and to accentuate their flavor.
- Additional veg: Sliced green onions, chives, and diced avocado add freshness and creaminess.
Dietary swaps
- Gluten-free: The recipe is naturally gluten-free; verify any packaged ingredients if needed.
- Dairy-free: Replace goat cheese with a dairy-free cheese alternative and use a dairy-free yogurt or omit it in the dressing.
- Nut-free: Substitute walnuts with toasted sunflower or pumpkin seeds.
Recipe variations
- Add fruit: Toss in chopped apples, pears, or dried cranberries for a sweet contrast.
- Add protein: Top with sliced grilled chicken, steak, or pan-seared salmon to make it a heartier entrée.
Tips & recipe notes
- Drain canned beets: If using jarred or canned beets, drain and pat them dry so the salad doesn’t become watery.
- Dressing keeps: The honey-cinnamon balsamic dressing makes extra — store it in an airtight jar in the fridge for up to 5 days and shake before using.
- Leftovers: Store dressed salad separately if possible; assembled salad will keep in the refrigerator for up to 2 days.
More salad recipes you will love
- Kale and Chickpea Salad
- Crunchy Romaine Salad with Pistachios
- Shaved Brussels Sprouts Salad with Bacon
- Roasted Sweet Potato Salad
- Roasted Broccoli Salad
- Salmon & Goat Cheese Salad
Recipe
Beet & Goat Cheese Salad
Tender beets, creamy goat cheese, crunchy walnuts, avocado, and peppery arugula, tossed in a sweet honey-cinnamon balsamic dressing.
Total Time
10 minutes
10 minutes
Course Salad
Servings 4
Calories 453 kcal
Ingredients
- 2 cups baby spinach
- 2 cups baby arugula
- 2 cups cooked beets sliced
- 1 cup walnut halves
- ⅔ cup crumbled goat cheese
- 1 avocado diced
- ¼ cup green onion sliced
Honey cinnamon balsamic dressing
- ¼ cup honey
- 2 tablespoon extra virgin olive oil
- 2 tablespoon plain Greek yogurt
- 2 tablespoon balsamic vinegar
- ½-1 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
Instructions
-
Whisk all dressing ingredients in a small bowl until smooth. Taste and adjust seasoning with salt and pepper. Set aside.
-
In a large bowl, gently toss spinach, arugula, beets, walnuts, goat cheese, avocado, and green onion. Drizzle dressing over the salad to taste and toss lightly to combine. Serve immediately.
Notes
- If using canned beets, drain and pat dry before adding to the salad.
- Dressing keeps well: Store in an airtight container in the fridge for up to 5 days; shake before using.
- Salad leftovers: Keep refrigerated in an airtight container and consume within 2 days for best texture.
- Nutrition values are estimates.
Nutrition
Calories: 453kcal
Carbohydrates: 22.8g
Protein: 12.5g
Fat: 38g
Saturated Fat: 7.5g
Cholesterol: 30.4mg
Fiber: 7.4g
Sugar: 13.6g
Carbohydrates: 22.8g
Protein: 12.5g
Fat: 38g
Saturated Fat: 7.5g
Cholesterol: 30.4mg
Fiber: 7.4g
Sugar: 13.6g
Keyword beet and goat cheese salad
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