Easy Beets Goat Cheese Walnut Salad

“Try the Easy Beets Goat Cheese Walnut Salad – a quick and delicious spring salad with sweet and savory flavors and textures, tossed with tangy dressing.”

A white plate with a serving of cooked sliced beets, crumbled goat cheese and walnuts on top.

Beets Goat Cheese Walnut Salad

This Beet Goat Cheese Walnut Salad is one of our favorites, and it’s also very easy to make! It’s an ideal salad even if you are not a cook. Plus, there are so many ways to make a beet salad.

Do you like it sweet? Maybe savory? or maybe both? The possibilities are endless. Best of all, there is no wrong way to make a beet salad. For more delicious beet salad, try our Beet Salad with Pomegranate Vinaigrette over Creamy Ricotta and Beets and Mango Salad.

Why We Love This Beet Salad?

  • Beets are loaded with nutrients. Beets along with walnuts contain many health benefits, providing an abundance of vitamins, minerals, and omega 3’s. 
  • This salad combines creamy and crunchy textures along with a tangy vinaigrette that is mouthwatering.
  • The creamy goat cheese adds a savory flavor and tempers the beet flavor, making it a perfect match!
  • It’s so delicious and hard not to love!

Tips About Beets…

  • Beets are a non-starchy vegetable and very versatile. 
  • You can easily roast or boil beets and you can enjoy eating them warm, at room temperature, or chilled.
  • Chop and toss them into your green salads, they’re terrific for adding color to them.
  • Best of all, beets are low-calorie and low-fat!
  • Plus beets are rich in antioxidants! 

How To Make This Beet Salad? 

First, cook the beets:

First, you will need to cook the beets. The most popular ways to cook them are: to boil them or roast them in the oven. For this recipe, we prefer to boil the beets.

  1. First, Boil the Beets: (with skins on) until they are tender, and you can pierce a knife through them easily.
  2. Peel Skins Off: and slice them into 1/4-inch thick. Place them into the refrigerator to chill for at least 30 minutes or more before making the salad.

PRO TIP: No need to peel the skins off, just toss them into a pot with water and boil them. Drain and allow them to cool. Then run them under cold water to speed up the cooling process.

Ingredients You’ll Need:

Here is a quick overview of the ingredients needed for our beet salad:

  • BEETS – a bunch of fresh beets (about 3 or 4, medium or small size). You can boil or roast them.
  • GOAT CHEESE – you can use either a solid block of goat cheese and crumble it with your fingers, or use an already crumbled goat cheese.
  • WALNUTS – you can use a package of whole walnuts or already chopped.
  • OLIVE OIL – choose the best quality of extra virgin olive oil for the best flavor. It will make a difference in this salad.
  • VINEGAR – for this salad, we prefer white balsamic vinegar for a tangy, delicious flavor. you can also use a lighter vinegar, like a champagne vinegar.
  • SEASONINGS – you will only need to add some salt & fresh cracked pepper to taste

Directions to Make this Beet Salad:

  1. When ready to make your beet salad. Remove the beets from the refrigerator and set them aside. Grab your serving platter and arrange the beets in a circular pattern.
  2. Add a handful of fresh arugula in the center and around the sides. Here is where you can add more or less arugula.
beets are sliced and place on a white plate in a circular design.
  1. Drizzle the dressing over the beets.
  2. Scatter on top with goat cheese and walnuts. You may add additional slices of goat cheese on the side. Then serve. Yields: 2 to 4 servings.
A white plate with sliced beets, topped with some arugula, chopped walnuts and crumbled goat cheese with 2 slices of goat cheese on the plate.

Make it your own

There are so many options for making this beet salad with toppings for additional textures and crunch:

  • top with candied walnuts, roasted almonds, or pine nuts.
  • add your favorite leafy greens, instead of arugula.
  • toss on top with some pomegranate seeds, for additional color, texture, and nutrients: they are high in antioxidants and other essential vitamins. 
  • try it with crumbled feta instead of goat cheese.

How to Serve This Beet Salad?

Beet salad is great to serve as an appetizer or as a side to pasta, grilled meats and fish, pizza, and more. The possibilities are endless! Here are a few of our favorites:

A white plate with sliced beets, topped with some arugula, chopped walnuts and crumbled goat cheese.

More Tasty Salads You’ll Love!

Your Comments Help Us! If you try our easy beets goat cheese walnut salad, let us know and leave a comment with 5- stars on our recipe card! For more delicious recipes, follow us on Instagram, Pinterest, and Facebook. Happy & Healthy Cooking! 🙂

Yield: 2 to 4 servings

EASY Beets Goat Cheese Walnut Salad

A white plate with a serving of cooked sliced beets, crumbled goat cheese and walnuts on top.

Easy Beets Goat Cheese Walnut Salad - try this delicious beet salad easily assembled and tossed with an easy-to-make tangy dressing.  A sweet and savory beet salad loaded with delicious textures and flavors.  Perfect to serve for lunch, brunch or as a side dish.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • One bunch of Beets (about 3 or 4, medium or small size)
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. white balsamic vinegar
  • 1/4 cup crumbled goat cheese
  • 1/4 cup of walnuts
  • salt & fresh cracked pepper to taste

Instructions

  1. Cut off the stems and discard them. On the stovetop, and in a medium saucepot, add water enough to cover the beets. Cover with a lid. Bring to a full boil, then simmer the beets for about 45 minutes or until they are fork-tender. They are ready when you can pierce a knife through them.
  2. In a small bowl, whisk the olive oil, balsamic vinegar, salt, and fresh black pepper. Taste and adjust to taste. Set aside.
  3. Next, when beets are ready, drain them and allow them to cool for a few minutes, or run them under cold water to speed up the process. Peel off skins. Slice beets about 1/4-inch thick.
  4. In a large serving platter, arrange sliced beets on the plate. Scatter with crumbled goat cheese and chopped walnuts on top. Drizzle with the balsamic dressing over the salad.
  5. Top with a handful of fresh arugula on top, and chill the salad for at least 15 minutes or more before serving.
  6. Serves 2 to 4

Notes

Quick NOTES: Remember the time estimated for cooking beets with vary according to the size of the beets you purchase. Smaller beets will boil and roast in less time than the larger size of them.

Also, it is best served chilled.

Nutrition Information:

Yield:

2 to 4 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 313Total Fat: 13.6gCarbohydrates: 36gFiber: 8.4gProtein: 10.1g

Did you make this recipe?

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