Beet Salad
As an amazon associate I earn from qualifying purchases.
This gorgeous Beet Salad is full of bright colors and fresh flavors. Roasted beets pair beautifully with the citrus, olives, goat cheese, and crunchy candied walnuts. All of this is tossed in a sweet-and-tangy balsamic vinaigrette. It's elegant enough for a holiday table but easy enough for weeknight meals.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Beet Salad
- More Salad Recipes
If you've never tried beets like this, you're really in for a treat. Even if you think you don't like beets, you should try them here. Roasting brings out their natural sweetness, and when they're layered with crisp fennel and a citrusy punch from clementines, it's so delicious. You'll probably change your mind.
Here's Why You'll Love This Recipe
- Naturally sweet, earthy, and bright: Roasted beets, fresh citrus, and tangy balsamic dressing make for a flavor-packed combo.
- Perfectly balanced textures: You and your family will love the variety of textures in this salad.
- Make-ahead friendly: Roast the beets, candy the nuts, and whisk the dressing ahead of time. Toss right before serving.
- Beautiful on the plate: This dish is always a showstopper!
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Beet Salad
- Fresh beets: Roasting concentrates their natural sweetness and gives them a tender texture.
- Extra-virgin olive oil: Use the best olive oil you have for the best flavor.
- Fresh fennel: Thinly sliced for a crisp, slightly anise-flavored crunch.
- Clementines: Juicy, bright citrusbrightens the flavor.
- Kalamata olives: Add briny, salty depth that contrasts beautifully with the sweeter components.
- Soft goat cheese: Goat cheese has such a unique flavor. It is perfect in this salad.
- Candied walnuts: Really takes this salad to the next level. Don't skip them!
For the Beet Salad Dressing
- Shallot: Finely minced for a mild, aromatic base.
- Balsamic vinegar: Adds deep tang and sweetness to the dressing. Buy the good stuff. The difference is noticeable!
- Fresh tarragon: Brings a delicate, slightly licorice-like herbaceous note.
- Dijon mustard: Helps emulsify the vinaigrette while adding a gentle sharpness.
- Honey: Adds a slight sweetness.
- Kosher salt & black pepper: Freshly ground is best!
- Extra-virgin olive oil: Whisked in to finish the dressing with a smooth, luscious texture.
For the Candied Walnuts
- Egg white: Helps the sugar and salt cling to the nuts.
- Water: Thins the egg white for even coating.
- Walnut halves: Great for candying! Pecans also work well.
- Granulated sugar: For that sweet, crackly coating.
- Kosher salt: Balances the sweetness and enhances the flavor. Don't sub in table salt. The measurements aren't 1:1.
Optional Garnishes
- Drizzle of olive oil
- Cracked black pepper
- Fresh tarragon leaves
In Photos: How To Make Beet Salad
This recipe is so simple to make and perfect as a surprising side dish for your next gathering or to bring to a potluck. We're using candied walnuts in this recipe. Sometimes you can find these in the grocery store, but I recommend making your own. Here is my full candied walnut recipe.
Step 1: Roast the Beets
Fire up the oven and preheat to 425°F. Line a baking sheet with parchment paper.
Rub the beets with a little olive oil and roast them until they are fork-tender. This typically takes about 45 minutes.
Let the beets cool completely, and then peel, halve, and cut them into thick slices.
Step 2: Make the Dressing
In a mixing bowl, stir together all the dressing ingredients except for the olive oil.
Whisk in the olive oil slowly until the dressing is smooth and emulsified.
Step 3: Mix the Salad
Combine the sliced beets with the fennel, clementines, and olives in a large bowl. Pour the dressing over and toss gently to coat.
Transfer the salad to a serving platter, then sprinkle goat cheese and candied walnuts on top.
Finish with a drizzle of olive oil, a few cracks of black pepper, and a few fresh tarragon leaves, if you like.
Helpful Tips and Tricks
- Wear gloves when peeling red beets to avoid stained hands.
- Slice everything evenly so you get a little bit of everything in each bite.
- Let the beets cool completely before mixing with other ingredients, especially the cheese.
- Double the candied walnut recipe! They're great for snacking or topping other salads, too!
Recipe FAQ
Absolutely! Golden beets are slightly milder and less earthy than red, and they'll keep the salad from staining.
Try feta for a salty punch, or ricotta salata for something firmer. Blue cheese is also delicious.
Not necessarily. Thinly sliced celery or even arugula can add crunch and a bit of peppery bite instead.
Yes! Roast the beets, make the candied walnuts, and prepare the dressing a day in advance. Assemble right before serving.
More Salad Recipes
- Cobb Salad
- Spinach Salad with Warm Bacon Dressing
- Wedge Salad
- Peach Salad
- Broccoli Salad
- Fall Salad Recipe
Ingredients
For the Beet Salad
- 4 (328 g) fresh beets , (approx.)
- 3 tablespoons (42 g) extra-virgin olive oil
- ½ bulb (117 g) fresh fennel, thinly sliced
- 4 (296 g) clementines, peeled and sliced crosswise
- ¼ cup (33.75 g) Kalamata olives, pitted and chopped
- 4 ounces (113.4 g) soft goat cheese
- ½ cup (56 g) candied walnuts, (recipe follows)
For the Beet Salad Dressing
- 2 tablespoons (20 g) finely minced shallot
- 2 tablespoons (32 g) balsamic vinegar
- 1 tablespoon (7 g) finely chopped fresh tarragon
- 1 tablespoon (15 g) Dijon mustard
- 2 teaspoons (14 g) honey
- ½ teaspoon (3 g) kosher salt
- ⅛ teaspoon (0.25 g) ground black pepper
- 3 tablespoons (42 g) extra-virgin olive oil
For the Candied Walnuts
- 1 (30 g) egg white
- 1 tablespoon (15 g) water
- 2 cups (234 g) walnut halves
- ½ cup (100 g) granulated sugar
- 1 teaspoon (6 g) kosher salt
Optional Garnishes
- a drizzle extra-virgin olive oil
- a sprinkling cracked black pepper
- additional fresh tarragon leaves
Instructions
To Make the Beet Salad
- Preheat the oven to 425 and line a baking sheet with parchment.
- Rub the beets with oil to coat, then roast until fork-tender (approx. 45 minutes).
- Allow the beets to cool, then peel with a veggie peeler, halve, and slice thickly.
- Add the sliced beets to a large bowl, along with the fennel, clementines, olives.
- Toss togethet with the beet salad dressing to coat.
- Tip the mixture onto a serving platter, then top with crumbled goat cheese and candied walnuts.
- Garnish with a drizzle of olive oil, a sprinkling of cracked black pepper, and additional fresh tarragon leaves, if desired.
To Make the Beet Salad Dressing
- Slowly drizzle in the olive oil, while whisking.
To Make the Candied Walnuts*
- Preheat the oven to 250 degrees F and line a baking sheet with parchment paper.
- Beat the egg white with the water.
- Add the walnuts, sugar, and salt.
- Toss to coat, then spread in an even layer on the prepared baking sheet.
- Bake for 40 minutes, then cool completely.
