Beet Salad with Goat Cheese

Layer cooked beets, goat cheese, and walnuts on top of fresh spinach with an easy balsamic dressing. The perfect salad for any time of year.

I’ve recently found myself with an abundance of beets on my hands. I’ve learned to cook them in the Instant Pot, which is just as, if not easier, than roasting them.

Since I have so many cooked beets to work with, I’ve been getting creative. This beet salad with goat cheese is perfect to whip up as a side salad when you have guests for dinner, or you could add chicken on top for an easy weeknight meal. It’s an impressive and beautiful salad!

This salad is also really healthy. The beets are packed with vitamin C and fiber, and the spinach has nutrients like vitamin K & A. The walnuts and olive oil in the dressing are great healthy fat sources making this a real powerhouse.

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To make it, you can cook your own fresh beets, as I explained above, I use the Instant Pot or I roast them. Cooked, canned beets are fine, too.

The dressing ingredients get added to a jar with a lid and shaken together to combine. Simply pour over the salad when you’re ready to serve it. Then, top with generous chunks of goat cheese and walnuts. Delicious!

Beet Salad with Goat Cheese

Author: Allie McDonald
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 1x

Print Recipe

Description

Layer cooked beets, goat cheese, and walnuts on top of fresh spinach with an easy balsamic dressing. The perfect salad for any time of year.

Ingredients

For the salad

4 cups fresh spinach
2 large, cooked beets, cut into 1-inch cubes
4 oz. goat cheese
1/2 cup walnut halves

For the dressing:

1/4 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp. honey
1/2 tsp. Italian seasoning
3/4 tsp. salt

Instructions

Add the spinach to a bowl or a platter.
Add the cut beets.
Sprinkle on chunks of the goat cheese and walnuts.
Add all of the dressing ingredients to a jar with a lid and shake together well.
Pour over the salad and serve.