By Liv Banks • Published: April 4, 2026
Beet salad with goat cheese is one of those recipes that feels a little more special, but is actually very simple to put together. It’s the kind of salad I like to make when I want something fresh, but with a bit more flavour and texture than your everyday salad.
One time, I made this for my family, and my mom took a bite and said, “Wow, this is so delicious, how did you make it?” Little did she know how easy it actually is. Now every time she comes over, she asks if I’m making that beet salad again.
Around the same time, I realised two of my daughter’s favourite veggies are beets and peas, and she’s been adding goat cheese to everything lately. This is what inspired me to add green peas to this beet goat cheese salad.
So, along with my blueberry goat cheese salad and watermelon feta salad, this salad kind of became a regular in our house without me even planning it.
It’s the perfect blend of earthy, creamy, and fresh, and it comes together in minutes — whether you’re making it for family, guests, or just yourself.
Why You’ll Love This Beet Salad with Goat Cheese
- simple but feels elevated
- perfect blend of earthy, sweet, and tangy flavours
- made with crisp greens and creamy goat cheese
- works as a perfect side dish or light meal
- great for a dinner party or everyday lunch
- you can add some rotisserie chicken and make it more of a complete meal with protein or you can check out my high protein chicken salad with green apples and crunchy veggies
Ingredient Prep & What to Know
This salad relies on fresh, simple salad ingredients, so a little attention here makes all the difference.
What to check before you start:
- Cooked beets (red beets) – tender and easy to slice
- Goat cheese crumbles – soft and creamy
- Cherry tomatoes – juicy and slightly sweet
- Red onions – thin slices for a mild bite
- Green peas – a fresh pop of sweetness
- Spring mix or baby spinach – crisp greens, make sure it’s not old or soggy
- Balsamic glaze or balsamic vinaigrette – for that tangy finish
How to Prepare the Beets
For this salad, I usually use pre-cooked beets to keep things quick and easy. They’re tender, slightly sweet, and ready to go straight from the package.
If you prefer, you can roast your own beets. Simply wrap beets in aluminum foil, place them on a baking sheet, and roast until tender. Roasted beets bring out a deeper, sweeter flavour, but both options work beautifully.
The key is making sure your beets are:
- tender
- easy to slice into bite-size pieces
- not overly watery
Beet and goat cheese salad recipe
Equipment
Ingredients
- 4 cups of spring mix or baby spinach
- 2 cups cooked beets pre-cooked or roasted, cut into beet slices or bite-size pieces
- ½ cup goat cheese crumbled goat cheese or soft goat cheese
- 1 cup cherry tomatoes halved
- ¼ cup thinly sliced red onions
- ¼ cup green peas you can use frozen and thawed out peas
Dressing Ingredients
- 2 tablespoons live oil
- 1 tablespoon balsamic glaze or balsamic vinegar
- optional: lemon juice or red wine vinegar
- salt and black pepper
- crunchy walnuts or pecans opotional
Instructions
- If roasting your own beets, then peel them, wrap them whole in foil and bake for about 30 minutes or until the fork easily goes through them
- Once the beets cool, slice them into bite-sized pieces
- Add crisp greens to a large bowl
- Top with beet slices, cherry tomatoes, and green peas
- Add thin slices of red onion
- Sprinkle crumbled goat cheese over the top
- In a small bowl or small glass jar, mix dressing ingredients
- Drizzle half of the vinaigrette over the salad
- Toss gently and add the remaining vinaigrette if needed
Notes
Nutrition
Why This Salad Works
This beet salad with goat cheese is all about balance.
You get:
- sweet beets
- tangy goat cheese
- juicy tomatoes
- crisp greens
- a light balsamic dressing
It’s a simple combination, but it hits all the right notes and keeps your taste buds interested. And it’s also very healthy.
Storage Tips
- store leftovers in an airtight container, I like using glass containers as the keep things fresher and don’t affect the flavor like plastic tubs do
- only dress the portion of the salad that you plan on eating within the next 2 hours
- keep dressing separate if prepping ahead, the dressing might make the leaves soggy the next day
FAQs
Can I use pre-cooked beets?
Yes, you can use pre-cooked beets from the store for this beet and goat cheese salad; they work perfectly and make this salad quick and easy to prepare if you don’t have time to roast your own beets.
Can I roast my own beets?
Yes. Wrap fresh beets in foil and roast on a baking sheet until tender. Let them cool to room temperature before slicing. You can peel them before baking or after, once they’ve cooled.
Can I make this ahead of time?
You can prepare the salad ingredients ahead, but assemble just before serving for the best texture. Once you add the dressing, it’s best to consume it within 2 hours.
Final Note
This bee salad with goat cheese is one of my favourite ways to turn simple ingredients into something that feels a little more special. Whether you use pre-cooked or roasted beets, it’s an easy recipe that always works. You will, however, get a deeper and more caramelized flavor with roasted beets.
