Beet Salad
Beet Salad combines earthy beets, creamy feta cheese, and crunchy walnuts for a dish that’s as flavorful as it is beautiful.
With ingredients like roasted beets, creamy goat cheese, crunchy walnuts, and a drizzle of honey, this salad offers a delightful mix of textures and flavors.
This salad is simple to prepare and works just as well as a vibrant side dish or a light, satisfying main course. With its fresh ingredients and balanced flavors, it’s a recipe you’ll love for any occasion.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BEETS – We use medium red or golden beets for their earthy sweetness and vibrant color. If you’re deciding between red or golden beets, red offers a classic flavor, while golden has a milder taste and won’t stain as much. To make peeling easier, cook the beets first, then gently rub off the skins with a paper towel or your hands while they’re still warm. Cutting the beets into even slices or wedges ensures consistent texture and flavor in every bite.
CHEESE – Feta cheese is ideal here because its salty, tangy flavor balances the earthy beets and sweet cranberries. Crumble the feta finely so it evenly covers the salad. If feta isn’t your preference, goat cheese offers a creamy, tangy alternative, while blue cheese adds a more robust, savory punch. Avoid cheeses like cheddar, which may overwhelm the delicate balance of flavors.
NUTS – Toasted walnuts bring a nutty crunch that complements the creamy cheese and chewy cranberries. To toast, simply heat them in a dry skillet over medium heat, stirring frequently until they’re golden and fragrant. Let them cool completely before adding them to the salad to preserve their crispness. Pecans are an excellent substitute if you prefer a slightly sweeter, buttery flavor.
OTHER TOPPINGS – Red onion, when thinly sliced, adds a mild sharpness that balances the sweet and tangy elements of the salad. If raw onion feels too strong, soak the slices in cold water for 10 minutes to mellow their flavor. Dried cranberries provide a chewy, sweet-tart contrast, but raisins or dried cherries work well as alternatives. Fresh parsley adds brightness and freshness; dill or fresh mint can be swapped in for a different flavor profile.
DRESSING – This dressing combines olive oil, balsamic vinegar, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper. Olive oil adds richness and smoothness, while balsamic vinegar and lemon juice bring tangy acidity to balance the sweetness. Dijon mustard helps emulsify the dressing, ensuring it clings to the salad evenly. Honey ties everything together with a touch of sweetness, but maple syrup works equally well for a slightly different flavor. Season with salt and pepper to your liking, and whisk until smooth. If you’re out of balsamic vinegar, apple cider vinegar or red wine vinegar can be great substitutes.
How To Make A Beet Salad
Please check the printable recipe card below for more detailed instructions.
- Cook the beets in an Instant Pot for 15 minutes, allow a 10-minute natural release, then peel and slice.
- Toast the walnuts in a dry skillet until fragrant.
- Whisk olive oil, balsamic vinegar, lemon juice, mustard, honey, salt, and pepper to make the dressing.
- Arrange the beets on a platter, top with feta, walnuts, red onion, cranberries, parsley, and drizzle with the dressing. Serve.
Leftovers and Storage
STORE – Transfer leftover salad to an airtight container and refrigerate for up to 3 days. To keep the ingredients fresh, store the dressing separately and only drizzle it on individual servings when you’re ready to eat.
FREEZE – While the full salad doesn’t freeze well due to the delicate texture of the cheese and cranberries, cooked and peeled beets freeze beautifully. Slice the beets, arrange them on a parchment-lined tray to freeze individually, then transfer to a freezer bag. They’ll keep for up to 3 months and can be defrosted overnight in the fridge.
REHEAT – This salad shines at room temperature or chilled, so there’s no need to reheat. If the beets are cold from the fridge, let them sit out for about 10 minutes before serving for the best flavor and texture.
MAKE AHEAD – Save time by preparing components ahead: cook, peel, and slice the beets, toast the nuts, and mix the dressing. Store each element separately in the fridge. Assemble the salad just before serving to preserve its freshness and crunch.
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Serving Suggestions
OATMEAL DINNER ROLLS – Warm and comforting, these rolls are perfect for soaking up the salad’s flavorful dressing.
RUSTIC BREAD – Serve thick slices of crusty bread for a hearty, satisfying addition that complements the salad’s textures.
AIR FRYER GARLIC BREAD – A quick and crispy side that pairs beautifully with the sweet and tangy flavors of the salad.
TOMATO SOUP – This classic soup is a cozy option that highlights fresh, bright flavors to match the salad.
POTATO SOUP – Rich and comforting, this soup adds a satisfying, hearty element to your meal.
Recipe Success Tips
CHOOSE SIMILAR-SIZED BEETS – Select beets of roughly the same size so they cook evenly. This avoids some beets being undercooked while others are too soft. If sizes vary, slice larger ones in half before cooking.
TOAST YOUR NUTS PROPERLY – Toasting nuts in a dry skillet or oven enhances their natural oils, bringing out a deeper, nutty flavor. Stir them often while toasting to avoid burning, and cool them completely before adding to the salad.
ADD DRESSING JUST BEFORE SERVING – Beets can soak up dressing, which may overpower the other flavors if left too long. Drizzle the dressing right before serving to keep the salad fresh and perfectly balanced.
SLICE BEETS CONSISTENTLY – Uniform slices not only look more appealing but also ensure every bite has an even texture and flavor. Use a sharp knife or a mandoline slicer for precise results.
OPT FOR FRESH LEMON JUICE – Freshly squeezed lemon juice adds a bright, tangy note that bottled juice just can’t match. Roll the lemon on the counter before cutting to release more juice.
ALLOW BEETS TO COOL BEFORE PEELING – Warm beets are easier to peel, but cooling them slightly makes handling safer and less messy. Use a paper towel to gently rub off the skin for a clean finish.
Commonly Asked Questions
Can I use canned or pre-cooked beets instead of fresh ones?
Yes, canned or pre-cooked vacuum-packed beets are a convenient option. Simply skip the Instant Pot step and proceed with slicing and assembling the salad.
How can I toast walnuts or pecans?
To toast nuts, place them in a dry skillet over medium heat, stirring frequently for about 3–5 minutes, until fragrant and lightly browned. Be careful not to burn them.
What can I use instead of feta cheese?
Goat cheese or blue cheese are excellent substitutes. For a dairy-free option, try crumbled tofu or a vegan feta alternative.
Can I add other ingredients?
Absolutely! Orange segments, avocado slices, or roasted chickpeas are great additions for extra flavor and texture.
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Beet Salad
Ingredients
- 4 medium beets red or golden, washed and trimmed
- ⅓ cup feta cheese crumbled
- ¼ cup walnuts pecans
- ¼ cup red onion thinly sliced
- 2 tablespoons parsley fresh, finely chopped
- ¼ cup dried cranberries
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- salt and pepper to taste
Instructions
Cook the Beets in the Instant Pot
- Place a trivet or steamer basket in the Instant Pot and add 1 cup of water. Arrange the beets on the trivet or in the basket.
- Seal the lid, set the valve to "Sealing," and cook on High Pressure for 15 minutes. Once the cooking cycle is complete, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Remove the beets, let them cool slightly, then peel by rubbing the skin off with a paper towel or your hands. Slice into wedges or rounds.
Prepare the Dressing
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad
- Arrange the beet slices on a serving platter or individual plates. Top with crumbled feta, toasted nuts, red onion, dried cranberries, and fresh parsley.
- Drizzle the dressing over the salad just before serving. Gently toss or serve as-is for a neat presentation.
Notes
INSTANT POT
For medium beets; adjust to 12 minutes for small beets or 20 minutes for large beet).NO INSTANT POT SOLUTION
If you don’t have an Instant Pot you can use canned or pre-cooked vacuum-packed beets.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
This is just the best way to eat beets, period! Beets have been featured in my CSA box all winter – I tried a lot of recipes to make good use of them, and this recipe was by far the best – and one we made on repeat! Thank you!