Looking for a fresh, healthy, and satisfying salad that hits all the right flavor notes? This Beet, Avocado & Goat Cheese Salad is your go-to recipe for a vibrant dish that’s as beautiful as it is delicious. Packed with roasted beets, creamy avocado, tangy goat cheese, crunchy walnuts, and drizzled with a light balsamic dressing, it’s a perfectly balanced salad for lunch, dinner, or as a side to your favorite main course.

Why This Salad Works

This is more than just a “pretty salad”—it’s a powerhouse of nutrition and flavor:

• Beets bring natural sweetness and a vibrant magenta hue, plus fiber and antioxidants.

• Avocado adds creaminess and healthy fats to keep you full and satisfied.

• Goat cheese or feta contributes a tangy richness that complements the earthy beets beautifully.

• Walnuts provide crunch, omega-3s, and a toasty depth.

• The simple homemade balsamic vinaigrette ties everything together with just the right touch of acidity and sweetness.

It’s a salad that looks gourmet, tastes gourmet, but comes together in just minutes.

Ingredients You’ll Need

Salad:

• 🥬 4 cups mixed greens – such as lettuce, arugula, or spinach

• 🥑 1 ripe avocado, diced

• ❤️ 2 medium beets, cooked (roasted or boiled), peeled, and diced

• 🧀 ¼ cup crumbled goat cheese – substitute with feta if preferred

• 🌰 ¼ cup walnuts, toasted

Dressing:

• 🫒 2 tablespoons olive oil

• 🍇 1 tablespoon balsamic vinegar

• 🍯 1 teaspoon honey (optional, for a touch of sweetness)

• 🧂 Salt & black pepper, to taste

Kitchen Equipment Needed

• Medium pot (if boiling beets)

• Baking sheet (if roasting beets)

• Mixing bowls

• Whisk or fork for dressing

• Knife and cutting board

• Salad tongs or serving spoon

Step-by-Step Instructions

1. Prepare the Beets

You can either boil or roast the beets:

• To boil: Place beets in a pot of water, bring to a boil, and cook until tender (about 30–40 minutes). Drain, let cool, peel, and dice.

• To roast: Wrap beets in foil and roast at 400°F (200°C) for 40–50 minutes until fork-tender. Let cool, peel, and dice.

Tip: Cook the beets in advance and store them in the fridge for easy salad prep during the week.

2. Toast the Walnuts

Place walnuts in a dry skillet over medium heat and toast for 3–5 minutes, stirring often, until fragrant. Let them cool before adding to the salad.

3. Assemble the Salad

In a large salad bowl, add the mixed greens, followed by the diced beets, avocado, crumbled goat cheese, and toasted walnuts.

4. Make the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, honey (optional), salt, and pepper. Adjust the seasoning to your taste.

5. Dress & Serve

Drizzle the dressing over the salad right before serving and gently toss to combine.

Tip: Serve the salad undressed if making it ahead, and add the dressing just before serving to keep the greens crisp.

Serving Suggestions

This salad is incredibly versatile. Here are a few ideas for turning it into a complete meal:

• Add grilled chicken or shrimp for extra protein.

• Serve alongside a bowl of soup like lentil or tomato bisque.

• Enjoy it with crusty bread and a glass of chilled white wine or sparkling water with lemon.

Storage Tips

• Undressed salad can be stored in an airtight container in the fridge for up to 2 days.

• Store dressing separately to keep the greens from wilting.

• Beets and avocado can be prepped in advance, but add avocado fresh if possible to avoid browning.

Pro Tip: To prevent avocado from browning, toss diced avocado with a bit of lemon or lime juice before adding to the salad.

Nutrition Information (Per Serving)

• Calories: ~250 kcal

• Protein: ~6g

• Carbohydrates: ~18g

• Fat: ~18g

This salad is naturally gluten-free, and it can be made vegetarian or vegan with a few simple swaps (see below).

Variations & Substitutions

Cheese Alternatives:

• Feta cheese for a firmer, saltier option

• Blue cheese for a stronger punch

• Vegan feta or almond-based cheese for a dairy-free option

Nut-Free Option:

• Swap walnuts for sunflower seeds, pumpkin seeds, or simply omit.

Dressing Upgrades:

• Add a splash of orange juice or lemon zest to the dressing

• Mix in a spoon of Dijon mustard for a sharp bite

• Use raspberry vinaigrette for a fruitier flavor profile

Frequently Asked Questions (FAQ)

Can I use canned or pre-cooked beets?

Yes! For convenience, use pre-cooked vacuum-sealed or canned beets (unsweetened). Just dice and go.

Is this salad good for meal prep?

Absolutely—just store ingredients separately and assemble when ready to eat. Dress just before serving to maintain freshness.

Can I make this salad vegan?

Yes. Replace the goat cheese with a vegan cheese and swap honey for maple syrup or agave in the dressing.

What’s the best way to cook beets without staining everything?

Wear kitchen gloves and peel beets under running water to minimize stains on your hands and cutting board.

Final Thoughts

This Beet, Avocado & Goat Cheese Salad is more than a side dish—it’s a nourishing, eye-catching centerpiece for any meal. Whether you’re looking for a light lunch, a hearty side, or a crowd-pleasing potluck recipe, this salad checks every box.

Wholesome, colorful, and bursting with flavor—it’s everything a great salad should be.

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