Rating: 4.5 stars
556 Ratings
  • 5 star values: 434
  • 4 star values: 91
  • 3 star values: 25
  • 2 star values: 5
  • 1 star values: 1

This is a delicious and easy beet salad with creamy goat cheese, maple-candied walnuts, mixed baby greens, and a tangy balsamic dressing which is spectacular for a fall or winter meatless main course. 

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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This delightfully tangy beet salad wins top marks from our community of home cooks. Whether you enjoy it as a starter or the centerpiece of a vegetarian meal, it's a bright and creamy dish that always satisfies. 

How to Make Beet Salad 

Enjoy a sweet, acidic bite of beet salad that brings big flavor to the table every time. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe: 

How to Cook Beets for Salad 

Begin by boiling beets in a saucepan for 20-30 minutes. Drain, cool, and cube the beets before setting them aside. 

As the beets cook, toast the walnuts in a skillet over medium-low heat. Stir in maple syrup, coating the nuts evenly before removing from heat. Whisk together orange juice concentrate, olive oil, and balsamic vinegar to make the dressing. 

Divide greens, candied walnuts, and beets evenly among servings. Top with goat cheese and drizzle with dressing for a luscious finish. 

What to Serve with Beet Salad

Beet salad pairs perfectly with hearty dishes like roasted pork loin or mushroom risotto. Try a tasty lentil burger for a plant-based dinner with mass appeal. 

How to Store Beet Salad 

Cooked beets will last for three to five days in the refrigerator. Store them in an airtight container or heavy-duty aluminum foil for best results. 

To freeze beets for salad, store them (cubed or whole) in a freezer-safe container or bag for up to eight months. Thaw and add to the other salad ingredients when you're ready to serve. 

Allrecipes Community Tips and Praise 

"I have just discovered how good beets are," shares lollysmom. "This recipe was so good and I was full all night even though it was a salad. We didn't have a mixed salad bag since it was the end of the week so we used the beet tops, a little kale, cucumbers, and tomatoes."

"This is a tasty recipe that is so close to a beet salad at a favorite restaurant," says Heidi G. "The walnuts were easy to caramelize and were nice and crunchy."

"This was wonderful!" according to home cook Sonia. "I added some ripe chopped pears in cubes and a touch of honey to the dressing."

Editorial contributions by Rai Mincey

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.

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  • While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.

  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.

  • Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with pieces of goat cheese. Drizzle each plate with some of the dressing.

Nutrition Facts

348 calories; protein 5.3g; carbohydrates 25g; fat 26.1g; cholesterol 7.5mg; sodium 107.5mg. Full Nutrition
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