This delicious & easy Beet and Goat Cheese Salad is made with tender earthy beets, rich goat cheese, crunchy walnuts, creamy avocados, and peppery arugula all tossed in a sweet & spiced honey cinnamon balsamic dressing. Enjoy as a easy nutritious meal or colorful side dish.
Why You'll Love this Beet & Goat Cheese Salad:
- It's super quick and easy to make. For this recipe, I often use canned beets, making it super simple and quick to make.
- It's so pretty! Vibrant green greens and the ruby red of the beets makes this salad just darn pretty.
- Pack with nutrients! Fibers, Vitamin B9, potassium, iron, & Vitamin C (cue 'Friends Forever', my fellow 90's kids).
Jump to:
Key Ingredients:
- Beets: Cooked beets are tender, earthy, and ever so slightly sweet. Roast your own or use canned beets.
- Fresh Greens: A blend of spinach and peppery arugula.
- Crumbled Goat Cheese: Creamy, tangy, and a perfect balance with the beet.
- Chopped Walnuts: To give this beet salad a bit of crunch.
- More Veg: Green onions, chives, and sliced avocado for flavor and texture.
Dietary Swaps:
- Gluten-Free: This salad is gluten-free as is! Just double check that all store-bought ingredients are labeled gluten-free.
- Dairy-Free: Use your favorite dairy-free cheese. I love VioLife's 'Just Like Feta'. Also use a dairy free dressing.
- Nut-Free: Swap walnuts for sunflower or pumpkin seeds.
Recipe Variations:
- Add some fruit. Chopped apples, pears, or dried cranberries.
- Add a Meat. Top your salad with sliced grilled chicken or steak.
Tips & Recipe Notes:
- If using canned beets, drain thoroughly before adding to salad.
- This salad dressing recipe makes extra! Store leftovers in an airtight container for up to 5 days, shaking or stirring before using again.
- Salad leftovers can be stored in the fridge in an airtight container for up to 2 days.
More Salad Recipes You Will Love:
- Kale and Chickpea Salad
- Crunchy Romaine Salad
- Shaved Brussels Sprouts Salad with Bacon
- Roasted Sweet Potato Salad
- Roasted Broccoli Salad
- Salmon Goat Cheese Salad
Recipe
Beet & Goat Cheese Salad
Made with tender earthy beets, rich goat cheese, crunchy walnuts, creamy avocados, and peppery arugula all tossed in a sweet & spiced honey cinnamon balsamic dressing.
Ingredients
- 2 cups baby spinach
- 2 cups baby arugula
- 2 cups cooked beets sliced
- 1 cup walnut halves
- ⅔ cup crumbled goat cheese
- 1 avocado diced
- ¼ cup green onion sliced
Honey Cinnamon Balsamic Dressing:
- ¼ cup honey
- 2 tablespoon extra virgin olive oil
- 2 tablespoon plain Greek yogurt
- 2 tablespoon balsamic vinegar
- ½-1 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
Instructions
- In a small mixing bowl, whisk together all dressing ingredients until well combined. Adjust salt and pepper according to taste. Set aside until ready to use.
- In a large mixing bowl, gently toss together all salad ingredients. Add dressing to taste and serve.
Notes
- If using canned beets, drain thoroughly before adding to salad.
- This salad dressing recipe makes extra! Store leftovers in an airtight container for up to 5 days, shaking or stirring before using again.
- Salad leftovers can be stored in the fridge in an airtight container for up to 2 days.
- Nutrition values are an estimate only.
Nutrition
Calories: 453kcalCarbohydrates: 22.8gProtein: 12.5gFat: 38gSaturated Fat: 7.5gCholesterol: 30.4mgFiber: 7.4gSugar: 13.6g
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