The Best Beet Salad

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Best Beet Salad with Goat Cheese and Orange Vinaigrette. It’s so easy to make and so delicious!

Beet Salad with Goat Cheese is a classic! The best beet salad is super easy and requires only a few ingredients. The flavor of the beets pairs really well with the sharp, distinctive flavor of the goat cheese. A simple vinaigrette adds some flavor without overpowering the beets. You can use mixed salad greens or baby spinach.

There are several different options for cooking beets for this recipe. The recipe itself calls for steaming the beats, but there are other options that don’t require stripping the beats, which can be difficult and cumbersome. Feel free to choose the method that works best for you.

How to Roast Beets:

Beets can be roasted whole without peeling. Rinse and scrub the beets to remove any dirt or debris. Wrap the entire beetroot individually in aluminum foil. Bake in a 375 degree oven for 30 to 60 minutes until tender. Cooking time depends on the size of the beets. Once softened, open and remove the peel. You can then easily slice or cube the beets to eat.

How to Cook Beets:

Beets can be cooked whole until tender. This allows for easy removal of the peel. Rinse and scrub the beets to remove any dirt or debris. Place the beets whole in a pot of boiling water. Reduce heat to low and simmer beets until tender, about 45 minutes. Drain and peel. You can then slice or dice the beets and serve.

Roasted beet salad on a white plate.

How to Steam Beets:

Steaming vegetables is a healthy way to cook vegetables. It requires no extra fat, and the steaming process helps the vegetables retain more of their nutrients and flavor. You can use several different methods.

1. Steamer
You can buy an actual specialized kitchen appliance called a steamer. It has a base, a steamer basket and a lid. You simply fill the base with a few inches of water, place the beets in a basket that fits the base, put the lid on, heat the water to a boil, and steam dry. Steam the beet cubes for about 12 to 15 minutes.

2. Temporary steamer
A makeshift steamer can be made using a pot, a colander, and a lid that fits at least somewhat. Fill a pot with an inch or two of water and place a colander over it. The colander should be able to rest on the pot without touching the water in the bottom. Then close the lid. It doesn’t have to be a perfect fit. As long as it traps most of the steam inside. Proceed as with a regular steamer.

3. Pan
The pan method isn’t perfect, but it works. Choose a pan large enough to hold all the beets. Put half an inch of water in the bottom and bring to a boil. Add your beets, cover, reduce heat to low and let it simmer. The water will create enough steam to cook the beets, but the beets that actually touch the water may be a little soggy or overcooked.

4. Microwave oven
To use a microwave safe bowl, just put a little water to cover the bottom of it. Cover the bowl with plastic wrap and poke holes in it to allow some steam to escape. Microwave until desired doneness is reached.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Beet salad in a white bowl with a wooden spoon.

Best Beet Salad with Goat Cheese and Orange Vinaigrette. It’s so easy to make and so delicious!

Preparation time 10 minute

cooking time 20 minute

total time 30 minute

raw material

  • 3 large beets peeled and diced
  • 5 ounce mixed salad greens
  • 4 ounce goat cheese Crashed


  • 1/4 cup Orange juice
  • 1/4 cup balsamic vinegar
  • 1/4 cup Extra virgin olive oil
  • 2 teaspoon sugar Elective
  • 1/2 teaspoon Salt


  • Place the cubed beets in a steamer, covered, and place in boiling water. Steam beets until tender, 12 to 15 minutes. When done, place in the refrigerator to cool.

  • Rinse salad greens, dry in a spinner, and mix in a bowl. Top with cooled beets and crumbled goat cheese.

  • Make the dressing by whisking together orange juice, balsamic vinegar, olive oil, sugar (optional), and salt in a small bowl. Drizzle over salad before serving.

Calories: 170kcal | carbohydrate: 8G | protein: 4G | fat: 13G | Saturated fat: 4G | cholesterol: 8mg | sodium: 304mg | Potassium: 206mg | fiber: 1G | sugar: 6G | Vitamin A: 500unit | Vitamin C: 12.6mg | calcium: 39mg | iron: 1mg