There’s something so refreshing about a salad that’s earthy, tangy, and creamy all at once.
This beetroot salad with goat cheese balances tender spinach, sweet beets, crunchy pine nuts, and creamy goat cheese in every bite.
It’s simple, elegant, and perfect for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
The earthy sweetness of beets pairs beautifully with tangy goat cheese.
Toasted pine nuts add crunch while spinach keeps it light and fresh.
The honey mustard lemon dressing ties everything together with brightness.
It’s quick to prepare, yet looks stunning on the table.
What You’ll Need (Ingredient Highlights)
Fresh baby spinach makes a crisp, nutrient-packed base.
Cooked beets bring natural sweetness and color to the salad.
Goat cheese adds a creamy, tangy richness that balances the beets.
Pine nuts provide crunch and a subtle nutty flavor.
Olive oil, lemon juice, mustard, and honey create a zesty dressing.
Pro Tips Before You Start
Use roasted or boiled beets—roasting enhances their sweetness.
Toast pine nuts lightly for more flavor.
Whisk the dressing just before serving for best consistency.
Crumble the goat cheese by hand for a more rustic presentation.
How to Make Beetroot Salad with Goat Cheese
Step 1 – Make the dressing
Whisk together olive oil, lemon juice, mustard, honey, salt, and pepper until smooth.
Step 2 – Prep the salad base
Add fresh spinach and diced cooked beets to a large salad bowl.
Step 3 – Toss with dressing
Pour the dressing over the salad and toss gently until coated.
Step 4 – Add toppings
Sprinkle with toasted pine nuts and crumbled goat cheese.
Season with extra pepper if desired.
Step 5 – Serve
Serve fresh as a side dish or light main course.
What to Serve Them With
Pair with grilled chicken or salmon for a complete meal.
Serve alongside crusty bread to soak up the dressing.
Enjoy as a starter for a holiday dinner or elegant lunch.
Variations / Substitutions
Swap pine nuts with walnuts or pecans.
Use arugula or mixed greens instead of spinach.
Try feta cheese if goat cheese isn’t available.
Add orange slices for a citrusy twist.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Keep the dressing separate if making ahead to avoid soggy spinach.
FAQs
Can I roast the beets instead of boiling them?
Yes, roasting brings out more natural sweetness.
Can I make this salad ahead of time?
Yes, prep ingredients separately and assemble just before serving.
What type of goat cheese works best?
Soft, crumbly goat cheese works best for texture and creaminess.
Can I use canned beets?
Yes, but fresh roasted or boiled beets taste better.
Is there a nut-free option?
You can skip the nuts or use sunflower seeds instead.
What can I serve this salad with?
It pairs well with roasted meats, fish, or as part of a vegetarian spread.
Final Thoughts
This beetroot salad with goat cheese is a colorful, nutritious dish that feels both light and indulgent.
It’s easy to make but impressive enough to serve at dinner parties or festive meals.
Beetroot Salad with Goat Cheese
Ingredients
Method
- Add dressing ingredients to a medium size bowl. Whisk to combine.
- Add baby spinach and diced cooked beets to a large bowl.
- Add the salad dressing and toss to combine.
- Top with toasted pine nuts and crumbled goat cheese.
- Season with extra black pepper if desired.
- See full steps with tips & photos → https://theboatshedcafe.com/beetroot-salad-with-goat-cheese/
Notes
- Use roasted beets for a deeper flavor.
- Swap pine nuts with walnuts or pecans if preferred.
- For extra freshness, add orange segments or sliced apples.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.