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This beet salad recipe with goat cheese is perfection! Serve the roasted root veggie over greens with a tangy balsamic dressing.

Beet salad
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Are you a beet lover? This nutritious, shocking pink root vegetable wasn’t always our favorite, but it’s now at the top of our veggie list. Why? This Beet Salad recipe! Make it with roasted beets or even pre-cooked from the store: and man is it good. It has all the right elements: baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, it’s salad perfection!

Beet salad dressing

Elements in the best beet salad recipe

Want a knock-out beet salad recipe? You’ve come to the right place. The sweet, earthy flavor of beets pairs perfectly with creamy goat cheese and the tang of a balsamic dressing. Here’s what you’ll need for this salad recipe:

  • Beets: cook them roasted or in the Instant Pot (see below), or take a shortcut with pre-cooked packaged beets
  • Goat cheese: use chevre or a soft goat cheese log
  • Shallot: the mild flavor of shallot is key here
  • Baby greens: opt for a mix of tender greens
  • Pistachios: chopped nuts add a crunch
  • Homemade balsamic dressing: a spin on our Best Balsamic Dressing, the balance of tangy, sweet and savory is mind-blowing. For an extra touch, stir the roasted beets into the dressing to turn it a vibrant shade of pink and add a sweet flavor undertone! Genius. This step is optional: if you’d prefer to keep the balsamic dressing as is, that’s ok too! But the brilliant color is a beautiful addition.
Roasted beets

How to cook beets: 2 ways

What’s the best way to cook beets for this roasted beet salad? There two different ways that both result in deliciously tender beets. Want a shortcut? Many grocery stores these days have pre-cooked beets that are packaged and ready to eat. It’s a great way to save time in this beet salad recipe.

Method 1: Roasted Beets

Roasting beets is simple and results in fantastic flavor. It takes approximately 1 hour depending on the size of your beets (see Oven Roasted Beets). Here’s what to do:

  • Prep the beets: Preheat the oven to 425°F. Wash and pat dry the beets. Remove the beet greens, leaving about 1 inch of the greens attached.
  • Add olive oil: Rub the beets with olive oil. Place them in an oven safe pan with a lid. (Or, you can wrap each separately in aluminum foil.)
  • Roast approximately 1 hour: Place them in a baking dish and roast for 45 minutes to 1 ½ hours (likely about 1 hour), depending on the size, until tender when pricked with a fork.

Method 2: Instant Pot Beets

We’ll admit: the 1 hour required to roast these jewel-toned beauties is usually a little too much for our schedules. So, we love that it’s quick and simple with a pressure cooker (see Instant Pot Beets). Here are the basic steps:

  • Place in pressure cooker: Place the beets in the Instant Pot on the trivet with 1 cup water.
  • Pressure cook on High for 12 to 20 minutes (12 minutes for small beets and 18 for very large beets.) Quick release.
  • Test doneness: Because beets all vary in size, the timing varies. Test doneness by sliding in a knife to make sure that the beets are tender. If the knife slides right in, they’re done! If there is resistance, cook 1 to 2 more minutes on High Pressure.
Roasted beet salad

Ways to customize this beet salad

How to accessorize those beautiful roasted beets (or perfectly pressure cooked ones) and that tasty beet salad dressing? Green salads are endlessly customizable. All the elements we chose here can be mixed up depending on your tastes and what you can find:

  • Vary the cheese: Beets and goat cheese are a classic flavor pair: the tangy, creamy goat cheese with earthy beet is pretty unreal. Other options? Use feta or blue cheese: both pair excellently with beets. Or omit the cheese for vegan.
  • Vary the onion: Shallot is a milder version of red onion and adds a savory flair. Other options? Use thinly sliced red onion, green onion, or chives.
  • Vary the nuts: The bright green pistachio looks beautiful against the maroon beets and adds a crunch. Or, use any chopped nuts: almonds, pecans, or walnuts would be a natural pair.

Add it to a meal!

This beet salad recipe is a terrific fall salad or winter salad, or a side to pair with pizza or Italian recipes. Here’s a real dinner party menu where we ate this beet salad:

Beet salad

More beet recipes

Love beets? Here are a few more beet recipes for using this tasty root vegetable:

This beet salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the cheese.

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Beet salad

Beet Salad with Goat Cheese

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5 from 4 reviews

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


This beet salad recipe with goat cheese is perfection! Serve the roasted root veggie over greens with a tangy balsamic dressing.


  • 4 medium beets
  • 1 recipe Best Balsamic Vinaigrette
  • 1 shallot
  • 5 ounces (8 cups) baby greens
  • 2 ounces soft goat cheese
  • ¼ 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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Josianne says:

    This was great! I had leftover cooked beets and this was the perfect way to use them up. The best part by far was the delicious balsamic dressing. Thanks for sharing!

  2. Anonymous says:

    Hi, I made this salad last night, also using your recipe for the dressing and roasted beets. It was fantastic! Really one of the best salads I have had in awhile. I have never used pistachios in a salad before. They were perfect in this. Also, this is the best balsamic dressing recipe I’ve come across, and will definitely make again for any type of salad! Thanks!

    1. Alex Overhiser says:

      Thank you! So glad you enjoyed :)

      1. Kenny Bee says:

        Home run! We used golden beets that we grow on our organic farm. Also subbed feta for the goat cheese. Thanks for sharing this recipe. It was the hit of our Sunday dinner here in Ohio!

  3. Sonja Overhiser says:

    Let us know if you have any questions!