Fitness / July 4, 2023

Delicious (and Healthy!) Beet Salad Recipe

This super yummy and colorful Beet Salad is just bursting with flavor! Earthy beets, tangy goat cheese, and crunchy almonds all play together in one super delish dish.

Delicious (and Healthy!) Beet Salad Recipe featured

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Whether you’re throwing a dinner party, planning a picnic, or just in need of a tasty and nutritious side dish, this fabulous salad has got you covered. With the huge amount of flavors that burst in your mouth and that irresistible mouthfeel you won’t be able to get enough of, this salad is a treat at any time.

Trust me, even those picky eaters won’t be able to resist these gorgeous colors and yummy ingredients! Plus, it’s super easy to throw together when you’re strapped for time on those busy days.

Why You Will Love This Recipe

Earthy beets, creamy goat cheese, and tangy balsamic vinaigrette is a combination to die for.
I don’t need to remind you that beetroot is one of the healthiest vegetable out there.
This salad is ready in 10 minutes and just a few easy steps.

INGREDIENTS

Careful handling that beetroot — the red juice can quickly make your kitchen look like a scene from “CSI”!

3 whole beetroots
2 cups lettuce
4 oz. goat cheese
¼ cup toasted almonds
2 oz. balsamic vinaigrette
2 tbsp olive oil
salt and pepper
microgreens (Optional)

Delicious (and Healthy!) Beet Salad Recipe ingredients

INSTRUCTIONS

Bake

Heat the oven to 350°F. Place the whole beets on the foil. Coat them with olive oil, salt, and pepper, and wrap them up in the foil. Place directly onto the oven rack and bake for 30 minutes or until the beets are soft throughout.

Slice

Allow the beets to cool, then peel and slice them into thick wheels.

Add

In a serving bowl, add your washed lettuce and drizzle with the balsamic vinaigrette. Scatter over the beetroot, goat cheese, almonds, and microgreens. Sprinkle with salt and pepper.

DEVOUR!

Variations

Like most salads, you can change it up quite easily with the addition/subtraction (even the multiplication and division) of ingredients.

To start, you can replace the lettuce with arugula, baby spinach, or mixed greens. The goat cheese can go out to pasture and be replaced with feta, blue cheese, or shaved parmesan. The crunch of the almonds can be replaced with walnuts, pecans, or pine nuts. OR you can forget about nuts and opt for sunflower seeds or pumpkin seeds for that delectable crunch.

Lastly, you can add fruit. Thinly sliced apples or pears, orange segments, dried cranberries, or fresh berries will add a bit of sweetness and complement the cheese and the beets.

Serving Suggestions

While this salad can stand on its own as a meal (admittedly, it makes a better lunch than dinner), you can pair it up with a number of FFF dishes:

Oven-Cooked Top Sirloin Steak: Beets, goat cheese, and steak go really well together. In fact, while you could eat this steak separately, you might be tempted to slice it up and top your salad with it.

The Crispiest Baked Chicken Wings: The salad also goes well with chicken done in a number of ways. Chicken wings aren’t the healthiest version but when served with this beet salad, your guilt will fly the coop.

Creamy Crock-Pot Potato Soup: A soup and salad is a great lunch or dinner. The great thing about this particular soup is that the Crock-Pot does a majority of the work. Plus, the smooth consistency of the soup contrasts nicely with the crunch found in the salad.

FAQs

My dish tastes bland. What did I do wrong?

Don’t be stingy with the balsamic vinaigrette, it really is the flavor bomb.

Can I prepare the beets beforehand?

Yes, you can roast the beetroots for up to 3 days before adding them to the salad.

Can I use pre-cooked or canned beets?

Totally! Just rinse and drain the canned beets really well before tossing them in the salad. Keep in mind, though, that pre-cooked or canned beets might be a little different in texture and taste.

Any other suggestions for additional toppings or dressings?

So many! Try adding pickled red onions, bacon bits, or even juicy orange slices for an extra flavor kick. You can even switch up the balsamic vinaigrette for a lemon tahini dressing or honey mustard vinaigrette to keep things fresh.

Is this recipe suitable for vegans or those with dietary restrictions?

You can go vegan by using tofu or a plant-based cheese alternative, or ditch the almonds (and replace them with pumpkin or sunflower seeds) if you’ve got a nut allergy.

How to Store A Beet Salad

Store your sala din the fridge to keep it good for 3 days. Just try to keep the goat cheese and almonds aside.

Like most salad, I don’t recommend freezing this one.However, you can freeze the cooked beets. Spread them out on a lined tray and freeze till firm. Then pop them into a bag, squeeze the air out, and put them back into the freezer! You can thaw them overnight in the fridge.