Golden Beet Salad Recipe With Walnuts
This Golden Beet Salad recipe is a vibrant and nutritious dish that can be served in the winter or summer. It combines the earthy sweetness of golden beets with a range of fresh, flavorful ingredients. Crunchy walnuts and creamy goat cheese add even more flavor and texture.
This roasted beet salad served on light and tender greens is an absolutely delightful recipe. It’s perfect for any beet lover using simple ingredients.
This simple meal can be thrown together on a busy weeknight or enjoyed at your next summer gathering. You can serve it as a main dish or side dish. This easy recipe won’t disappoint!
Why You Need This Recipe
- This great salad recipe is perfect for a dish using fresh beets that can be enjoyed year-round. It’s packed full of nutrients and flavor that will keep this dish on your weekly rotation.
- Since the yellow beets can be roasted days ahead of time, this recipe is perfect for meal planning. Roast the beets at the beginning of the week, and you’ll have a quick salad at the ready!
- The only ingredient containing dairy in this recipe is goat cheese. You can easily swap out the goat cheese topping for a non-dairy product so that you can enjoy this salad even if you are following a dairy-free diet.
Key Ingredients
- Golden beets are slightly sweeter and milder than the traditional red beets, but they are still high in potassium, fiber, and antioxidants. These are also called yellow beets, although you can also use regular beets if you wish. The high nutritional value makes them a great addition to this dish!
- Salad greens are the base of this salad, giving the beets and dressing a bed of crunchy goodness to rest upon. Try using romaine or peppery arugula for even more health benefits. You can also add chopped fresh herbs if you like.
- Orange juice is the base for the vinaigrette, adding a punch of citrus flavor. Add the orange zest if you really love citrus flavor! You can also use lemon juice as an alternative.
- Balsamic vinegar provides a fresh, acidic taste to the dressing.
- Honey balances out the tart flavor of the balsamic vinegar by adding it’s sweetness to the blend of flavors.
- Sea salt and black pepper bring together the combination of flavors.
Please see the full recipe card below for the exact ingredients and measurements.
Recipe Steps
Step One
Prep your beets by scrubbing them well and removing any greens.
Wrap the beets in foil and roast them in their foil packet at 400°F for 45-60 minutes on a rimmed baking sheet lined with parchment paper until tender.
Allow the beets to cool to room temperature, then peel and cut them into thin slices using a sharp paring knife (I like to use a paper towel to gently remove the skin from the beets without discoloring my hands or fingers).
Step Two
In a small bowl, whisk the orange juice, olive oil, balsamic vinegar, honey, salt, and pepper together until the dressing is combined.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Toss the salad greens, red onion, and beets into a salad bowl or large bowl. Drizzle with the prepared dressing.
Step Four
Add toasted walnuts and goat cheese crumbles, as desired.
I hope you agree that this delicious salad with roasted beets is one of the best ways to get your veggies. It’s very versatile with great texture and flavor.
Recipe Tips
- This recipe can be easily doubled for more servings.
- If you can’t find golden beets, you can use red beets for this salad.
- You can cook the beets up to several days before making this salad. Cook the beets according to the instructions and then store them whole or sliced in an airtight container in the refrigerator.
- To toast walnuts, spread them in a single layer on a baking sheet and bake at 350°F for 10-15 minutes, stirring occasionally, until they are fragrant and lightly browned. Alternatively, toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently, until they achieve the same color and aroma.
- The nutrition data for this recipe does not include the goat cheese.
Recipe FAQs
Yes! Red beets can easily be substituted for golden beets in this salad. Golden beets will offer a slightly milder and sweeter flavor than red beets, but both are almost equal in nutritional value.
Yes, just leave out the cheese or use a dairy-free cheese alternative. And, swap out the honey and use maple syrup instead.
Beets do contain natural sugars but they also have fiber. Beets are not usually considered keto-friendly although they are low in starch. Speak to your healthcare provider or a nutrition professional if you have questions about whether beets are appropriate for you.
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Golden Beet Salad with Walnuts
This Golden Beet Salad recipe is a vibrant and nutritious dish that can be served in the winter or summer. It combines the earthy sweetness of golden beets with a range of fresh, flavorful ingredients.
- Total Time: 75 Minutes
- Yield: 4 Servings 1x
Ingredients
- 4 medium golden beets, trimmed and scrubbed
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 2 cups mixed salad greens
- 1 small red onion, thinly sliced
- 1/2 cup walnut halves, toasted (see notes for how to toast)
- 1/4 cup crumbled goat cheese (optional, leave off for dairy-free diets or use a plant-based cheese alternative)
Instructions
- Preheat your oven to 400°F. Wrap the beets in foil and roast on a baking sheet for 45-60 minutes or until tender. Allow them to cool, then peel and slice into thin rounds.
- In a small bowl, whisk together the orange juice, olive oil, balsamic vinegar, honey, salt, and pepper.
- Toss the mixed salad greens and onion in a large bowl. Add the sliced beets and drizzle with the prepared dressing. Mix gently to combine.
- Sprinkle the toasted walnut halves and crumbled goat cheese (if using) over the salad.
Notes
- This recipe can be easily doubled for more servings.
- If you can’t find golden beets, you can use red beets for this salad.
- You can cook the beets up to several days before making this salad. Cook the beets according to the instructions and then store them whole or sliced in an airtight container in the refrigerator.
- To toast walnuts, spread them in a single layer on a baking sheet and bake at 350°F for 10-15 minutes, stirring occasionally, until they are fragrant and lightly browned. Alternatively, toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently, until they achieve the same color and aroma.
- The nutrition data for this recipe does not include the goat cheese.
- Prep Time: 60 Minutes
- Cook Time: 15 Minutes
- Category: Salads
- Method: Oven
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 217
- Sugar: 10.2 g
- Sodium: 216.5 mg
- Fat: 16.8 g
- Saturated Fat: 1.9 g
- Carbohydrates: 15.8 g
- Fiber: 3.9 g
- Protein: 4.1 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
One of my favorite salad recipes of all time!