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Beet and Goat Cheese Salad Recipe

This Beet and Goat Cheese Salad is festive and flavorful. Steamed or roasted beets are tossed with baby spinach, goat cheese, maple-glazed walnuts, basil and a vibrant Pomegranate Vinaigrette.

4.9 from 147 votes
75 mins
Total Time
6
servings
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Beet and Goat Cheese Salad

How to Make the Best Beet and Goat Cheese Salad

This stunning Beet and Goat Cheese Salad is the perfect dish for holiday gatherings or anytime you want to impress with minimal effort. The vibrant ruby-red beets paired with creamy goat cheese create a beautiful contrast, while the maple-glazed walnuts add a sweet crunch that ties everything together.

What makes this salad truly special is the homemade pomegranate vinaigrette. The tangy, slightly sweet dressing brings all the components together and adds a festive touch that’s perfect for the season. The addition of lentils makes this salad hearty enough to serve as a light main course, or you can skip them for a simpler side dish.

Whether you’re hosting a dinner party or just treating yourself to something special, this colorful salad delivers on both flavor and presentation. The combination of earthy beets, tangy goat cheese, crunchy walnuts, and fresh basil creates a symphony of textures and tastes that will have everyone asking for the recipe.

Beet and Goat Cheese Salad

Beet and Goat Cheese Salad

This Beet and Goat Cheese Salad is festive and flavorful. Steamed or roasted beets are tossed with baby spinach, goat cheese, maple-glazed walnuts, basil and a vibrant Pomegranate Vinaigrette.

4.9 from 147 votes
CourseSalad
CuisineAmerican
Keywordbeet salad, beet goat cheese salad, lentil beet salad, beet walnut goat cheese salad, lentil spinach salad
Prep Time30 mins
Cook Time45 mins
Total Time75 mins
Servings6 servings
Calories317kcal
AuthorChristina Hill
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Ingredients

Pomegranate Vinaigrette

Maple-Glazed Walnuts

Salad

Instructions

Prepare Lentils and Beets

  1. Cook the lentils in ample boiling water, like you would pasta, until tender.
  2. Boil the beets (covered), cutting them in half if larger than a tennis ball. Alternatively, you can roast them.
  3. Once cooked, peel and dice or slice the beets into wedges.

Make the Pomegranate Vinaigrette

  1. In a small bowl or jar, combine pomegranate juice, shallot, vinegar, olive oil, maple syrup, orange zest, salt, pepper, and allspice.
  2. Whisk or shake until well combined. Set aside.

Prepare Maple-Glazed Walnuts

  1. Toast walnuts in a dry skillet over medium heat until fragrant.
  2. Add maple syrup and a pinch of salt and allspice, stirring to coat.
  3. Cook for 1-2 minutes until glazed. Transfer to parchment paper to cool.

Assemble the Salad

  1. Place baby spinach on a large platter or in a serving bowl.
  2. Top with cooked lentils, beet wedges, maple-glazed walnuts, basil ribbons, and pomegranate seeds.
  3. Scatter crumbled goat cheese over the top.
  4. Drizzle with pomegranate vinaigrette just before serving.

Notes

  • You can use 5-7 ounces of baby spinach depending on how leafy you like your salad.
  • Black caviar lentils hold their shape well and add a nice texture, but any lentil variety works.
  • The vinaigrette can be made ahead and stored in the refrigerator for up to a week.
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