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Beet salad

Beet Salad with Balsamic Dressing

1 Star2 Stars3 Stars4 Stars5 Stars (26 votes, average: 4.58 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (Instant Pot timing)
  • Total Time: 30 minutes
  • Yield: 4 1x


This beet salad has all the right elements: roasted beets, baby greens, creamy goat cheese and a tangy balsamic beet dressing. It’s salad perfection!


  • 4 medium beets
  • 1 recipe Best Balsamic Vinaigrette
  • 1 shallot
  • 5 ounces (8 cups) baby arugula or baby greens
  • 2 ounces soft goat cheese
  • 1/4 cup roasted salted pistachios, roughly chopped


  1. Cook the beets: Use our Oven Roasted Beets or Instant Pot Beets method. 
  2. Slice the beets: Slice the beets into wedges. Take proper precautions as beet juice stains easily).
  3. Make the dressing: In a medium bowl, make the Best Balsamic Vinaigrette.
  4. Toss the beets with the dressing (optional): Place the beets in the bowl with the dressing and stir. The beets will change the color of the dressing to a bright pink color and infuse a little sweetness. If you’d rather keep the balsamic vinaigrette color, you can skip this step.
  5. Assemble the salad: Thinly slice the shallot. Place the greens on a plate. Remove the beets from the dressing bowl and place them on top. Add crumbles of goat cheese, shallot, and chopped pistachios. Drizzle with dressing and serve.
  • Category: Salad
  • Method: Roasted or Pressure Cooker
  • Cuisine: Vegetarian

Keywords: Beet Salad, Roasted Beet Salad, Beet Salad with Goat Cheese