Our Golden Beet Salad is a stunning way to showcase the natural sweetness of golden beets. Tender roasted beets and chèvre are sliced and layered on crisp greens, then drizzled with a white balsamic dressing.
Why You Will Love This Recipe
This golden beet salad recipe is a light and refreshing meal perfect for a spring or sunny day. The golden beetroots add a unique flavor and color to the salad, and the goat cheese and white balsamic vinegar dressing adds a touch of brightness and tang.
Additional thing you will love about this Golden Beet Salad are that it's:
- Gluten-free, vegetarian, and low-carb, making it suitable for various dietary preferences.
- Can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Perfect served warm, cold, or at room temperature, depending on your preference.
- Balanced combination of textures and flavors: sweet and earthy beets, tangy and smooth goat cheese, and fresh and peppery greens.
Jump to:
- Why You Will Love This Recipe
- Ingredients For Golden Beetroot Salad
- How to Make This Golden Beet Salad
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Connect with Smells Like Delish!
Ingredients For Golden Beetroot Salad
You can use any beets you prefer with this golden beet salad recipe, You can even use canned red beets if that is all you have available, the salad will still be amazing!
Golden Beet Salad
- Golden Beetroots - Fresh, washed, and trimmed.
- Red Beetroots - Fresh, washed, and trimmed. (optional, you can use only Golden Beets if you prefer).
- Chèvre - A small 4 oz log of goat cheese, plain or any flavor. Slice into ¼" slices.
- Salad Greens - Spinach, Arugula, Butter Lettuce, or a Spring mix, will all work beautifully.
White Balsamic Vinaigrette
- White Balsamic Vinegar
- Olive Oil
- Dijon Mustard
- Honey
- Salt
- Black Pepper
- Thyme, dry or fresh
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make This Golden Beet Salad
Roasted golden beets are absolutely delicious, and stunning to look at! Roasting beets retains much more flavor for this beetroot salad, but you can also boil, sous vide, or steam them.
Roast The Beets
- Preheat your oven to 400 degrees Fahrenheit. Slice the Chèvre cheese and keep refrigerated until later.
- Wash and trim the ends of the beets and wrap each in aluminum foil. Roast the beets for 45-60 minutes, or until they are tender when pierced with a fork.
Slice The Roasted Beets
- Remove beets from oven and let cool slightly before peeling them.
- Unwrap the aluminum foil from the beetroots, and slough skins off under cool water.
- Slice the beets about ¼" thick, being careful to keep colors separate.
Prepare the Vinaigrette
- In a small mixing bowl, whisk together white balsamic vinegar, olive oil, Dijon mustard, honey, salt, black pepper, and thyme.
- Transfer to a salad dressing cruet and serve with the salad separately.
Layer The Salad
- Layer the slices of chèvre goat cheese, red beetroots, and golden beetroots on a bed of your favorite greens. Arugula, spinach, and radicchio are all great complementary flavors to the goat cheese and earthy beets.
- Serve with dressing drizzled over the top or in a cruet for guests to dress their own salad serving.
Serving Suggestions
This elegant golden beet salad can be served as a main course or as a side dish. It's also a beautiful on a large platter when taken to a potluck or picnic.
To make it a more substantial meal, you can accompany it with some Broiled Chicken Thighs, Miso Baked Branzino, or with our Sous Vide Roast Beef.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are some substitutions and variations that you can use as a starting point to vary this golden beet salad recipe.
- You can add other ingredients to this golden beet salad, such as feta cheese, crumbled bacon, slices of red onion, or roasted chickpeas.
- You can also use different types of greens, such as arugula, radicchio, or romaine lettuce.
- If you don't have goat cheese, you can substitute another type of cheese, such as feta, Parmesan, or you can also omit the cheese altogether.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this roasted golden beets salad with goat cheese.
- Roasting Pan Set - Three sizes of roasting pans for small, medium, or large uses. Excellent value!
- Salad Dressing Cruet
Storage and Reheating
This roasted golden beet salad with goat cheese can be stored in the refrigerator for up to 3 days. You can also freeze roasted golden beets for up to 6 months.
Tips for Success
- To prevent the beets from bleeding, you can place them in a bowl of cold water for 30 minutes before roasting.
- Roasted beets can be stored in the refrigerator for up to 3 days.
- To prevent the beets from staining your hands or cutting board, wear gloves and use parchment paper or a plastic cutting board.
Frequently Asked Questions
White balsamic vinegar is a type of balsamic vinegar that's made from white grapes. White balsamic vinegar is made by boiling down the juice of white grapes until it becomes a thick syrup. The syrup is then aged in wooden barrels for a period of time, which gives it its characteristic flavor.
This salad can be stored in the refrigerator for up to 3 days. When storing, be sure to keep the dressing in a separate container.
Golden beets are a variety of beetroot that have yellow-orange flesh and a mild and sweet flavor. They're similar to red beets in terms of nutrition and cooking methods, but have less earthy taste and don't stain as much.
Golden beets are good for you because they're rich in fiber, folate, potassium, vitamin C, and antioxidants. They can help lower blood pressure, boost immunity, support digestion, and fight inflammation.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Golden Beet Salad with Goat Cheese
Equipment
Ingredients
For Golden Beetroot Salad
- 1 lb golden beets
- 1 lb red beets or additional Golden beets
- 8 oz salad greens Spinach, Arugula, Butter Lettuce, or a Spring mix, will all work beautifully.
- 4 oz goat cheese any flavor of goat cheese
White Balsamic Vinaigrette
- 4 tablespoon white balsamic vinegar
- ½ cup olive Oil
- 1 teaspoon Dijon Mustard
- 1 teaspoon honey
- 1 teaspoon salt
- ¼ teaspoon black Pepper ground
- 1 teaspoon thyme fresh or dried
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Slice the Chèvre cheese and keep refrigerated.
- Wash and trim the ends of the beets and wrap each in aluminum foil. Roast the beets for 45-60 minutes, or until they are tender when pierced with a fork.1 lb golden beets, 1 lb red beets
- Remove beets from oven and let cool slightly before peeling them.
- Unwrap the aluminum foil from the beetroots, and slough skins off under cool water.
- Slice the beets about ¼" thick, being careful to keep colors separate.
- In a small mixing bowl, whisk together white balsamic vinegar, olive oil, Dijon mustard, honey, salt, black pepper, and thyme.4 tablespoon white balsamic vinegar, ½ cup olive Oil, 1 teaspoon Dijon Mustard, 1 teaspoon honey, 1 teaspoon salt, ¼ teaspoon black Pepper, 1 teaspoon thyme
- Transfer to a salad dressing cruet to serve with the salad separately.
- Layer the slices of chèvre goat cheese, red beetroots, and golden beetroots on a bed of your favorite greens. Arugula, spinach, and radicchio are all great complementary flavors to the goat cheese and earthy beets.8 oz salad greens, 4 oz goat cheese
- Serve with dressing drizzled over the top or in a cruet for guests to dress their own salad serving.
Notes
- To prevent the beets from bleeding, you can place them in a bowl of cold water for 30 minutes before roasting.
- Roasted beets can be stored in the refrigerator for up to 3 days.
- To prevent the beets from staining your hands or cutting board, wear gloves and use parchment paper or a plastic cutting board.
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