5 from 12 votes
Beet Salad
This Beet Salad combines tender roasted beets with fresh mixed greens, creamy goat cheese, and roasted almonds, all tossed in a bright lemon vinaigrette. The roasted beets bring earthiness, while the lemon dressing adds acidity that complements the richness of the goat cheese. The salad offers contrasting textures from the crunchy almonds and soft greens. It serves well as a light lunch or an elegant side dish, especially when using a variety of beet colors and fresh herbs to enhance flavor complexity.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
4
servings
Calories:
378 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
For the lemon vinaigrette:
- 1/2 cup olive oil
- 1/4 cup lemon juice (from 1 to 2 lemons)
- 2 cloves garlic minced, or to taste
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon thyme or fresh chives or fresh basil, minced, fresh
- salt freshly ground
- black pepper freshly ground
For the salad:
- 4 cups mixed field greens 1 (5-ounce bag)
- 1 pound beet see note 1, roasted
- 1 (4-ounce) package goat cheese crumbled
- 1/2 cup almonds roasted (see note 2, slivered
Instructions
- To make the dressing, in a large bowl whisk together the olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/8 teaspoon pepper).
- To the bowl with the dressing, add the salad greens and toss to combine. Top with beets, goat cheese, and almonds and serve. Dressed salad greens may also be divided among individual plates before adding beets, goat cheese, and almonds.
Cup of Yum
Notes
- Any variety of beets (red, golden, or candy cane) works well; golden beets stain less and offer a sweeter flavor.
- Roasting beets involves baking them covered until tender, then steaming to loosen skins for easy peeling.
- Roasted almonds can be prepared on the stove or purchased pre-roasted for convenience.
- This recipe serves four and leftovers can be refrigerated for up to four days.
- Lemon vinaigrette and roasted beets can be prepared up to three days ahead to save time.
- Optional mix-ins include different nuts, cheeses like Gorgonzola or Parmesan, fresh herbs, or citrus segments for added flavor.
- Substitute balsamic vinegar for lemon juice or add honey for a sweeter dressing variation.
Nutrition Information
Serving
1 serving
Calories
378kcal
(19%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
34g
(52%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
24g
(120%)
Trans Fat
1g
(50%)
Cholesterol
1mg
(0%)
Sodium
108mg
(5%)
Potassium
557mg
(12%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
508IU
(10%)
Vitamin C
22mg
(24%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 378
% Daily Value*
| Serving | 1 serving | |
| Calories | 378kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 34g | 52% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 108mg | 5% |
| Potassium | 557mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 22mg | 24% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.