Beet Salad with Goat Cheese


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. 

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
6 servings

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.

looking down at a bowl of beet salad with goat cheese

Dotdash Meredith Food Studios

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


  • 4 medium beets - scrubbed, trimmed and cut in half

  • cup chopped walnuts

  • 3 tablespoons maple syrup

  • 1 (10 ounce) package mixed baby salad greens

  • ½ cup frozen orange juice concentrate

  • ¼ cup balsamic vinegar

  • ½ cup extra-virgin olive oil

  • 2 ounces goat cheese


  1. 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.

    Beets drained and cut into cubes.

    Dotdash Meredith Food Studios

  2. 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.

    Browned walnuts in a skillet, coated with maple syrup.

    Dotdash Meredith Food Studios

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

    Orange juice concentrate, balsamic vinegar and olive oil whisked together to make the dressing.

    Dotdash Meredith Food Studios

  4. 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.

    Salads being assembled.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

348 Calories
26g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 348
% Daily Value *
Total Fat 26g 33%
Saturated Fat 5g 25%
Cholesterol 8mg 3%
Sodium 108mg 5%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 11%
Total Sugars 21g
Protein 5g
Vitamin C 43mg 215%
Calcium 86mg 7%
Iron 2mg 9%
Potassium 558mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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