Beet and Goat Cheese Salad

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Beet and Goat Cheese Salad brings together caramelized roasted beets, creamy goat cheese, salty roasted pistachios, creamy avocado, and tangy citrus in a simple orange-honey vinaigrette. 

This salad is great as a main course! Add some grilled and sliced chicken (here’s a great Grilled Chicken Marinade) or steak.

Overhead image of Beet and Goat Cheese Salad.

Beet and Goat Cheese Salad

Beet and Goat Cheese Salad is based on one of my favorite salads from a local restaurant. Combining beets and goat cheese into a salad is nothing revolutionary, but they serve theirs with an orange-honey vinaigrette that is life-changing good. And now I can make it in the comfort of my own home, which only means it tastes even better! That’s because when you make it homemade, you can add exactly as much of each topping as you’d like, and drizzle on extra dressing without an additional charge.

And in my case, that always means extra dressing.

The beets are roasted to caramelized perfection, with crispy exteriors and soft, savory interiors. And when you pair those beets with the creamy goat cheese and a ripe, velvety avocado, there are few things better! The clementines add the perfect hit of crisp freshness and the pistachios add a great crunch.

Process shots-- images of the beets in various stages of being cut up and roasted.

How to roast beets


  • Trim the beets. Cut the tops off the beets (save the beet greens and use them in one of these recipes!) and trim the root.
  • Peel the beets. Completely peel the beets with a vegetable peeler.
  • Cut. The beets should be in 1/2 to 3/4-inch cubes. To get even-sized beet cubes, cut the beets first into 1/2-inch-thick rounds, then cut each round into 1/2 thick strips. The strips can then be cut down into 1/2 to 3/4-inch cubes.
  • Roast. Place the cut beets on a lined sheet pan and toss with olive oil, salt, and pepper. Bake for 15 minutes, flip, and bake for another 15 minutes. They may need another 5-10 minutes, depending on the size they were cut, actual oven temperature, and how spaced out the beets are.

For best results, I recommend roasting the beets on a 15×21-inch sheet pan. The bigger pan will ensure the beets aren’t overlapping– which will give you perfectly caramelized beets. If the beets are crowded on the pan and overlapping, they will steam instead of roast.


A word to the wise: You may want to wear gloves when working with beets because they can stain your hands and fingernails. Also, I recommend a dark plastic cutting board, since beets will stain wood and lighter boards.

Process shots-- images of the dressing in a jar; the chopped pistachios; and the salad being assembled.

Dressing tips

  • Use good quality, extra virgin olive oil: The better your olive oil, the better the flavor of the dressing will be. Here are a few tips when trying to find good olive oil and a list of chefs’ favorite olive oils. Cobram Estate® Extra Virgin Olive Oil is a current favorite of mine for the orange-honey vinaigrette (not sponsored).
  • Squeeze the orange juice yourself: Orange juice from the store is typically concentrated or has added ingredients that affect the flavor and sweetness of the dressing. Use freshly squeezed juice — either from a naval orange or even from the clementines if you have extra on hand.
  • If the dressing separates or forms clumps, don’t be alarmed. It’s just the olive oil solidifying, which it does at colder temps. Take the vinaigrette out of the fridge about 20-30 minutes before you need it, to bring it back up to temperature; then shake it up to remix before dressing the salad.

Overhead up-close image of the Beet and Goat Cheese salad showing all the components

Beet and Goat Cheese Salad shortcuts

While this salad is the best made according to the recipe, I understand that we all need shortcuts here and there. Here are a few ways to speed up the prep of this salad:

  • Work ahead of time: You can roast the beets ahead of time and store them in the fridge for 3-5 days. You can also make the dressing 3-4 days in advance.
  • Pre-roasted beets: A lot of stores have already-roasted beets in their produce section; pick the plain variety and simply chop those up for Beet and Goat Cheese Salad. In a pinch, you can use canned beets; make sure to drain them thoroughly.
  • Mandarin oranges: A can of mandarin oranges will work in place of the clementines; again, make sure to drain thoroughly.

More delicious salads

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Beet and Goat Cheese Salad

5 from 11 votes
Beet and Goat Cheese Salad brings together caramelized roasted beets, creamy goat cheese, salty roasted pistachios, creamy avocado, and tangy citrus in a simple orange-honey vinaigrette. 
Print Recipe

Beet and Goat Cheese Salad

5 from 11 votes
Beet and Goat Cheese Salad brings together caramelized roasted beets, creamy goat cheese, salty roasted pistachios, creamy avocado, and tangy citrus in a simple orange-honey vinaigrette. 
Course lunch, Salad
Cuisine American
Keyword Roasted Beet and Goat Cheese Salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 as a side
Calories 286kcal
Author Chelsea Lords
Cost $5.88



  • 7 cups (6 ounces; 170g) mixed greens lettuce (I use 50/50 blend spinach and spring mix leaves)
  • 1 large avocado
  • 1 teaspoon lemon juice
  • 1/3 cup (46g) lightly salted and roasted pistachios, coarsely chopped
  • 3-4 mandarin oranges, peeled and segmented
  • crumbled goat cheese (or feta), add to preference (we add ~1/3 cup (40g))

Roasted Beets

  • 2-3 (1 lb 4 oz; 560g) whole beets, trimmed, peeled, and cut into 1/2-3/4-inch cubes
  • 1 tablespoon olive oil
  • Fine sea salt & freshly cracked pepper


  • 1/4 cup (57g) orange juice freshly squeezed
  • 2 teaspoons orange zest
  • 1 and 1/2 tablespoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon onion powder
  • 1/3 cup (70g) extra virgin olive oil
  • 1/2 tablespoon poppy seeds


Roast Beets

  • Preheat the oven to 400 degrees F. Line a large (15x21-inch) sheet pan with parchment paper and set aside. (See Note 1) Remove the tops and stems of the beets and peel with a vegetable peeler. Cut into 1/23/4 inch cubes (see photos in the post for tips). Add beet cubes to the prepared sheet pan. Drizzle on 1 tablespoon oil plus salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to coat the beets and spread in an even layer so beets have plenty of room and aren't overlapping. Bake for 15 minutes, remove and toss, and bake for 15 more minutes. If needed, toss again and bake for another 5-10 minutes or until crisp tender (a fork easily pierces through a beet). Remove from the oven and allow to cool to room temperature before adding to the salad. If desired, toss hot beets with 1-2 tablespoons of the dressing to help cool them down quicker and infuse them with more flavor.


  • While beets are roasting, prepare the dressing. Combine all of the dressing ingredients in a jar with a lid. Close tightly and shake well until combined. Taste and adjust any flavors to personal preference.

Salad Assembly

  • Place the lettuce in a large bowl or on a platter. Peel and segment the oranges; add to salad. Remove the pit and peel of a ripe avocado. Chop into small pieces (or thin slices) and toss with lemon juice. Add to the lettuce.
  • Drizzle dressing to preference. (You may not want to use all the dressing; leftover dressing will stay good for up to a week in an airtight container in the fridge.) (See Note 2). Then sprinkle the chopped pistachios and crumbled feta or goat cheese over top.

Make ahead

  • If making this salad ahead of time, keep the lettuce, the dressing, and all the veggies and toppings separate. Toss together right before enjoying.


Recipe Notes

Note 1:Beets: Beets can stain your hands, nails, cutting board, and pan. I recommend using a dark plastic cutting board, lining the pan with parchment, and if desired, handling beets with gloves on. (If you wash your hands often and quickly after handling beets, the color usually washes out well.)
Note 2: Tossing the salad: Do not toss the salad with the dressing until ready to use. This salad doesn't store or sit well when dressed, and is best enjoyed right after being served.

Nutrition Facts

Serving: 6as a side | Calories: 286kcal | Carbohydrates: 22.1g | Protein: 5g | Fat: 21.9g | Cholesterol: 2.2mg | Sodium: 101.4mg | Fiber: 5.9g | Sugar: 14.3g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Super quick beet and goat cheese salad with a delicious orange honey poppyseed dressing -- perfect for Thanksgiving or Christmas!
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  1. Awww, I can just picture your little one at the stove with you! That is ADORABLE!
    But what I really want to picture is this salad in front of my face. I recently learned I LOVE beets, and I know that goat cheese anything is AMAZING. Great salad girlfriend!

    1. Hahaha!! Right?!?! Yeah when I was 2 I’m pretty sure I wouldn’t have even gotten close to goat cheese! ?

  2. I think I will put on an episode of Clifford and make this amazing salad! I just bought some golden beets at our Farmer’s Market, so yeah! Can’t wait for the healthy brownies!

    1. BAHAHAHA!! ? Ooo that sounds yummy – I wish I had some fresh golden beets! Thank you so much Susan!

  3. So cute that Grey is so involved as your taste tester 🙂 This salad looks gorgeous, Chelsea! 🙂 I love the bright color from the beets and it sounds so delicious with the citrus dressing!

  4. Haha, awww I can just imagine your little one 🙂 I’ve loved cooking(and blogging) with my kids around to help but it is so hard. You are superwoman! 🙂 Your salad looks fantastic! That dressing sounds soooo good 🙂

  5. 5 stars
    Thank you so very much Chelsea! I love Cubby’s beet and goat cheese salad and have wondered how to make that delicious salad dressing. I reallly appreciate your posting this recipe! It’s my favorite!!

    1. So glad to hear that you enjoyed this recipe!! It’s one of my favorites as well 🙂 Thanks for the comment!!

  6. 5 stars
    I’m on vacation in Kihei, Hawaii at the moment. I purchased those amazing beets from Costco and chopped up three of them into your amazing salad. I didn’t have any pistachios but I did have chopped walnuts. I added a tablespoon of honey to the walnuts and tossed it with all the other ingredients. I swear my dinner guests went into a swoon from your salad.

    I will definitely be making this one again and with your pistachios instead. It was totally yummers.

    1. Oh awesome!!! This made my day! So thrilled to hear this salad was so well enjoyed. And the walnuts sound amazing! Thank you Judith!!

  7. 5 stars
    I love your post and recipe and included a link in my post about The Health Benefits of Beets and How to Eat More of Them. It is quickly becoming one of my most popular posts. I had no idea of the popularity of beets

  8. Made this tonight and my husband and I both loved it! Thanks for sharing your recipe! God bless you, your family, and all your future food adventures. ??❤️

  9. 5 stars
    I made this last night exactly as written except I added some cubes of savory roasted butternut squash. My husband and I LOVED it! I can’t wait to make it again for family and friends! Thank you!!

  10. 5 stars
    This Was Outstanding!!! We added grilled chicken strips to make it more filling. Would love to serve this as a ladies lunch!!!

  11. 5 stars
    I love this! It’s fancy enough to be a holiday side or simple enough to be a regular dinner. I stumbled across it looking for something to use up beets but now I love this and regularly use it

  12. i will try to make this tom for dinner, except that i’ll change the citrus to strawberries as i’m doing low carb, ty very much for the recipe

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