Beet Salad with Goat Cheese

This super easy Beet Salad with Goat Cheese is served on a bed of baby spinach and arugula with segmented oranges and chopped pistachios.

Elegant and yet so incredibly simple, this beet goat cheese salad is perfect to serve on Valentine’s Day, Mother’s Day or just any day of the week.

I’m using canned beets for this recipe, which make it super simple to throw together for a last minute salad. But if you’re wanting to use fresh beets, you can follow my simple, mess-free Instant Pot method for cooking beets!

Ingredients Needed

Each ingredient in this beet salad plays a vital role in the whole dish.

Here’s the list of ingredients you’ll need, but as always, you can find the full printable recipe card below.

• Baby Spinach and Arugula Salad Mix
• Roasted Beets – cut into bite-size pieces (canned works perfectly)
• Oranges – segmented *or you can use canned mandarin oranges
• Goat Cheese – crumbled
• Pistachios – chopped
• Balsamic Glaze – try making it homemade or use store bought

How To Assemble Beet Salad

This beet salad is really all about just putting ingredients together. It almost feels like cheating- how simple this recipe actually is.

SEGMENT AN ORANGE

The most work you’ll do in this recipe is segmenting an orange. What that means is to take it apart, without the peels and any of the membrane inside.

All you’ll be left with is the juicy insides of the orange.

Lop off the top and bottom of the orange, revealing the fleshy insides.

Then run a sharp knife down the sides of the orange, removing the peel all the way around.

Finally, use your knife to cut between each membrane of the orange slices.

*You can also use drained mandarin oranges if you prefer to skip this step.

WHY DRAIN BEETS?

Canned beets have a lot of juice in them, so you’ll want to strain off any of the liquid. I like to place my beets on a few sheets of paper towels to absorb more of the red liquid. This helps to keep the salad nice and pretty during the presentation.

I’m using a canned version of beets, these are not pickled beets. However, using pickled beets is totally fine too! The salad will just be a little more on the sweet side.

ARUGULA AND BABY SPINACH

Place the arugula and baby spinach on a large platter or serving dish.

I love to use arugula for it’s peppery taste, which balances out perfectly with the earthy beets and sweet oranges.

DRESSING THE BEET GOAT CHEESE SALAD

Once you’ve placed down the salad mix, top with the cut beets, crumbled goat cheese and orange segments.

Finally, drizzle with balsamic glaze and extra virgin olive oil. Top with chopped pistachios and freshly ground salt and pepper.

Chef’s Kiss.

The flavors and textures in this simple beet salad with goat cheese is on par with something you would find at a 5 star restaurant.

Tips and Substitutions

Salads are great for customizing to your preference. Here are a couple simple swaps and additions you can make to this easy beet salad your own.

GOAT CHEESE – swap with crumbled feta, however this will add a bit more saltiness to the salad, where the goat cheese is more creamy.

ORANGES – swap with canned oranges, grapefruit or chopped apples

PISTACHIOS – swap with toasted and sliced almonds or pecans (or leave out to keep it nut-free)

PROTEIN – add some cooked shrimp or marinated grilled chicken to make this salad a meal.

ONION – add some thinly sliced purple onion or shallots for a bit of spice

My Favorite Beet Salad Pairings

Here are a few of my favorite main dishes to pair with this 5-star beet salad.

• Grilled Ribeye Steak – it’s the perfect match with earthy and savoury flavors.
• Oven Baked Chicken Breast – elevate a simple weeknight dinner
• Air Fryer Salmon – healthy and fresh with a bit of spice
• Million Dollar Roast Beef Tenderloin – a magical combination that’s truly top notch.

I can’t wait for you to give this super simple beet salad with goat cheese recipe a try. I think you’re going to love it so much!