Beet salad isn’t just a dish; it’s a celebration of natural flavors and textures. The earthy sweetness of beets pairs wonderfully with the tangy, creamy goat cheese, while the mixed salad greens add a crisp freshness. This dish is a feast for the senses, with its vibrant colors and varied textures making every bite exciting. Preparation is a breeze, taking less than 30 minutes from kitchen to table. Ideal for a quick weekday lunch or as a colorful side for dinner parties, this beet salad is versatile and appealing. Plus, it’s a fantastic way to introduce more vegetables into your family’s diet in a way that’s both appealing and nutritious.
Why You’ll Love Beet Salad
- Quick and Easy: Ready in less than 30 minutes, it’s perfect for busy schedules.
- Flavorful: The perfect balance of earthy, tangy, and sweet flavors in every bite.
- Nutrient-Rich: Packed with vitamins and minerals, it’s as healthy as it is delicious.
- Vibrant and Colorful: Its beautiful presentation is sure to impress.
Ingredient Breakdown & Substitutions
Diving into the heart of our beet salad, let’s explore the ingredients that bring this vibrant dish to life:
- Beets: Fresh beets are ideal, but canned beets can be used in a pinch. For a different flavor, try golden beets.
- Mixed Salad Greens: Feel free to use any combination of greens you like. Arugula or spinach are great options.
- Goat Cheese: Can substitute with blue cheese or feta if desired. For a dairy-free version, use a plant-based cheese substitute or omit entirely.
- Vinaigrette Ingredients: These can be adjusted according to taste. For a sweeter dressing, add honey or maple syrup.
Using substitutions may affect final taste and texture.
Frequently Asked Questions
Yes, it’s naturally gluten-free.
Yes, you can prepare the components in advance and assemble just before serving.
Absolutely! If you’re short on time, canned beets are a convenient substitute.
No problem! You can boil or roast the beets instead.
Certainly! Walnuts or pecans add a lovely crunch.
There are several different options for cooking your beets for this recipe. The recipe itself calls for steaming your beats, but there are other options as well that don’t require peeling your beats, which can be difficult and cumbersome. Feel free to choose whichever method works best for you.
How to Roast Beets
Beets can be roasted whole, without peeling. Rinse and scrub your beets to remove any dirt or debris. Wrap beets whole, individually, with aluminum foil. Bake in a 375 degree oven for 30 to 60 minutes until tender. The amount of cooking time will depend on the size of the beets. Once tender, unwrap and remove the peels. Then you can easily slice, or cube the beets for eating.
How to Boil Beets
Beets can be boiled whole until tender. This allows for the easy removal of the peel. Rinse and scrub your beets to remove any dirt or debris. Place the beets whole into a pot of boiling water. Reduce the heat to low and simmer the beets until tender, about 45 minutes. Drain and peel. Then you can slice or cube the beets for eating.
How to Steam Beets
There is an actual specialized kitchen appliance you can buy called a steamer. It has a base, a steaming basket, and a lid. You just fill the base with a couple inches of water, put the beets in the basket that fits over the base, put the lid on, heat the water to simmering, and steam away. It takes about 12 to 15 minutes to steam cubed beets.
This beet salad pairs beautifully with grilled chicken or fish, making it a complete meal. It’s also a wonderful addition to potlucks, picnics, and holiday gatherings. Serve it with a crusty loaf of bread for a satisfying lunch.
- Beets too hard? Ensure they’re steamed until tender. Extend steaming time if necessary.
- Dressing too tart? Balance with a bit more sugar or honey.
- Salad seems dry? Add extra olive oil or orange juice to the vinaigrette for more moisture.
Tips From the Chef
- Wear gloves while handling beets to avoid staining your hands.
- Taste as you go, especially when seasoning the vinaigrette.
- Chill the beets after cooking to make them easier to handle.
- Toast the nuts if adding them, to enhance their flavor.
Beet salad is best eaten fresh but can be stored in the refrigerator for up to 2 days. The vinaigrette should be stored separately and added just before serving.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.