This beet salad is one of those recipes that feels elevated enough for hosting, but is simple enough to meal prep for lunches during the week. The roasted beets become naturally sweet and tender in the oven, then get tossed with peppery arugula, crunchy pistachios, creamy avocado, and a bright lemon tahini dressing that ties everything together.
If you’ve been looking for a healthy beet salad recipe that actually feels satisfying and balanced, this is it. Tossed with a homemade dressing, this is a salad that’s bright in flavor and full of color – and honestly, it’s almost too pretty to eat. Prepare to be obsessed!
Why You’ll Love This Roasted Beet Salad
I built this roasted beet salad with both flavor and texture in mind. The combination of fiber-rich beets, healthy fats from avocado and tahini, plus antioxidant-packed herbs and arugula makes this a really balanced vegetarian salad that works as a side dish or light meal.
The pistachios and sesame seeds add crunch and staying power, while the dressing soaks into the warm beets for so much flavor in every bite. So much goodness in every bite.
Another reason I love this beet salad with goat cheese is how customizable it is. You can keep it dairy-free with avocado, or swap in creamy goat cheese for a more classic beet and arugula salad. It’s also a great make-ahead salad for gatherings, meal prep, or holiday dinners because the flavors get even better as they sit.
A Healthy Beet Salad That’s Great for Meal Prep
This healthy salad recipe stores great in the fridge, making it perfect for prepping ahead for lunches or easy side dishes throughout the week. If you’re making it in advance, just wait to add the avocado until serving so everything stays fresh. You can also bulk it up with white beans or chickpeas for extra fiber and plant-based protein.
Whether you serve this roasted beet salad for a casual weeknight dinner or bring it to a gathering, it’s one of those colorful salad recipes that always stands out on the table while still feeling approachable and easy to make. Hope you love it!
Ingredients You’ll Need:
For the Beets:
- Red beets
- Avocado oil
- White wine vinegar
- Freshly squeezed orange juice
- Kosher salt
- Freshly ground pepper
- Water
To Make the Dressing:
- Tahini
- Olive oil
- Dijon mustard
- Freshly squeezed lemon juice
- Maple syrup
- Kosher salt
For the Salad:
- Toasted sesame seeds
- Roasted and lightly salted pistachios (I like Wonderful Pistachios)
- Fresh parsley
- Baby arugula (see notes)
- Avocado
How To Make Roasted Beet Salad with Goat Cheese
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
This roasted beet salad with goat cheese is fresh, colorful, and layered with texture from crunchy pistachios, creamy avocado, peppery arugula, and a bright tahini dressing.
- Roast the beets. Toss the chopped beets with avocado oil, white wine vinegar, orange juice, salt, and pepper on a parchment-lined baking sheet. Cover tightly with foil and roast until the beets are tender and caramelized around the edges.
- Add water and finish roasting. Carefully add a splash of water to the pan, cover again, and continue roasting until the beets are soft and fork tender. Let them cool to room temperature before assembling the salad.
- Make the dressing. In a large bowl, whisk together the tahini, olive oil, Dijon mustard, lemon juice, maple syrup, and salt until smooth and creamy. Add a little warm water if needed to loosen the dressing.
- Toss the beets in the dressing. Add the cooled roasted beets directly to the bowl and toss well, allowing the dressing to soak into the beets for extra flavor.
- Add the mix-ins. Fold in the toasted sesame seeds, pistachios, and fresh herbs, then add the arugula and gently toss everything together.
- Finish and serve. Gently fold in the avocado, then top with extra pistachios, sesame seeds, and flaky salt before serving.
- Store leftovers. Store the beet salad in airtight containers in the fridge for up to 5 days. If making ahead, wait to add the avocado until serving so it stays fresh and green.
Recipe Substitutions & Questions
These simple substitutions and swaps make it easy to customize this Roasted Beet Salad with Goat Cheese based on what you have on hand or your dietary needs.
- Arugula: Omit for a more “deli-style” beet salad, or swap with baby spinach, kale, or mixed greens. You can also serve greens separately tossed with olive oil, lemon juice, salt, and pepper, then top with the beet mixture.
- Avocado: Swap with 4 oz. crumbled goat cheese for a creamy beet salad with goat cheese, or use 1 cup chopped Castelvetrano olives for a briny, Mediterranean-style variation.
- Pistachios: Replace with toasted almonds, sunflower seeds, pepitas, or hemp seeds for a similar crunch and healthy fat boost.
- Fresh herbs: Swap parsley for cilantro or dill depending on your flavor preference.
- Extra fiber/protein boost: Omit arugula and add 1 can of drained and rinsed chickpeas or white beans to make it more filling and meal-worthy.
- Beets: Golden beets work as a substitute for a milder flavor and a slightly sweeter, less earthy profile.
- Oil: Avocado oil can be swapped with extra-virgin olive oil in both the roasting and dressing steps.
- Sweetener: Maple syrup can be replaced with honey (if not vegan) or omitted for a more savory dressing.
- Acid: White wine vinegar can be swapped with apple cider vinegar, and lemon juice can be replaced with lime juice for a brighter citrus variation.
- Nut-free option: Omit pistachios and use toasted seeds like pumpkin seeds or sunflower seeds for crunch.
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FAQs
Can I make this beet salad ahead of time?
Yes, this beet salad actually works really well as a make-ahead recipe. You can roast the beets and prepare the dressing up to 3–4 days in advance, then assemble everything when ready to serve. If you’re prepping it fully ahead, I recommend waiting to add the avocado until just before serving so it stays fresh and doesn’t brown.
What can I use instead of avocado in this beet salad recipe?
If you’re not into avocado or just want to switch it up, goat cheese is my favorite swap for a creamy, tangy beet salad variation. You can also use chopped Castelvetrano olives for a briny Mediterranean feel. Both work really well with the lemon tahini dressing and roasted beets.
Is this beet salad recipe gluten free and dairy free?
Yes, this beet salad recipe is naturally gluten free and dairy free as written. It’s built with whole-food ingredients like roasted beets, tahini, avocado, nuts, and fresh herbs, making it a great option for a variety of dietary needs without feeling restrictive.
What dressing goes best with beet salad?
A lemon tahini dressing pairs especially well with beet salad because it balances the natural sweetness of the beets with creamy richness and bright acidity. In this recipe, tahini, lemon juice, Dijon, and maple syrup come together to create a smooth, flavorful dressing that soaks into the warm roasted beets.
What makes this beet salad recipe different from other beet salads?
This beet salad recipe stands out because it combines roasted beets with a creamy lemon tahini dressing, crunchy pistachios, fresh herbs, and healthy fats from avocado. It’s not just a simple beet salad—it’s layered with texture, flavor, and balance, making it feel satisfying enough for a main dish or elevated side.
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Roasted Beet Salad with Goat Cheese
Ingredients
For the Beets:
- 2 lbs. red beets, scrubbed clean and ends trimmed
- 2 tablespoons avocado oil
- 1 tablespoon white wine vinegar
- ¼ cup freshly squeezed orange juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- Water, as needed
For the Dressing:
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons maple syrup
- ½ teaspoon kosher salt
For the Salad:
- ¼ cup toasted sesame seeds, plus more for serving
- ⅓ cup roasted and lightly salted pistachios, plus more for serving (I like Wonderful Pistachios)
- ½ cup chopped fresh parsley
- 4 cups baby arugula (see notes)
- 1 large avocado, diced
Instructions
For the Beets:
- Preheat the oven to 400°F, and line a baking sheet with parchment paper.
- Chop the beets into 1-inch pieces. Transfer to the prepared baking sheet and add the olive oil, white wine vinegar, orange juice, salt, and freshly ground black pepper. Toss to combine and spread into an even layer. Cover the sheet tightly with aluminum foil. Transfer to the oven and bake for 25 minutes.
- Carefully remove from the oven and add ¼ cup of water to the sheet. Cover again with foil and roast for another 20 to 25 minutes, or until the beets are soft and tender.
- Remove from the oven and allow the beets to cool to room temp before making the salad.
For the Dressing:
- In a large bowl, add the tahini, olive oil, mustard, lemon juice, maple syrup, and kosher salt. Whisk to combine. If the mixture is thick, add 1 tablespoon of warm water, and mix again until smooth.
For the Salad:
- To the large bowl with the dressing, add the beets and toss to combine, allowing the dressing to soak into the beets a bit.
- Then, add the sesame seeds, pistachios and herbs, and toss to coat. Add the arugula and toss once more.
- Finally, add the avocado and toss very gently to combine. Garnish with flaky salt, extra toasted sesame seeds, and pistachios. Enjoy!
To Store:
- Store leftovers in airtight container(s) in the fridge for up to 5 days.
- If making in advance, add the avocado when serving, as it will otherwise brown quickly.
Notes
- Arugula: Omit for a more deli-style salad, or swap with baby spinach, kale, or mixed greens. You can also serve greens separately with olive oil, lemon, salt, and pepper.
- Avocado: Swap with 4 oz. goat cheese or 1 cup chopped Castelvetrano olives.
- Pistachios: Use toasted almonds, sunflower seeds, pepitas, or hemp seeds.
- Herbs: Substitute parsley with cilantro or dill.
- Extra fiber/protein: Add 1 can chickpeas or white beans (omit arugula if doing this).
- Beets: Golden beets can be used for a milder, slightly sweeter flavor.
- Oil: Avocado oil or olive oil both work in roasting and dressing.
- Sweetener: Maple syrup can be swapped with honey or omitted.
- Acid: White wine vinegar can be replaced with apple cider vinegar; lemon juice can be swapped with lime juice.
- Nut-free option: Omit pistachios and use pumpkin seeds or sunflower seeds instead.
