This balthazar beet salad recipe has been on my list forever, mostly because every time I ordered it out, I thought, I can totally make this at home. Beets are one of those ingredients people either love or avoid, and I get it. When they’re done wrong, they taste muddy and feel heavy. When they’re done right, they’re sweet, tender, and honestly kind of addictive.
I tested this recipe multiple times, roasting the beets different ways, slicing them thick, thin, warm, chilled, you name it. What finally clicked was letting the beets shine instead of burying them. This salad is simple, elegant, and surprisingly easy, even if you’ve never cooked beets before.
It takes some hands-off time in the oven, but very little effort. The result is fresh, slightly sweet, a little tangy, and perfect for lunches, dinners, or those moments when you want something lighter but still satisfying.
Why you’ll love this Balthazar beet salad recipe
- The beets are tender, not mushy
- Naturally sweet flavor without added sugar
- Feels fancy but uses basic ingredients
- Great for make-ahead meals
- Works as a side or light main
- Easy to scale up for guests
- Balanced, fresh, and filling
What surprised me most is how filling this salad is without feeling heavy. It’s one of those dishes that makes you feel like you made a good choice, but still actually enjoy eating it. No sad salad vibes here.
Tips for success
Roast the beets instead of boiling them. I tested both, and roasting gives better flavor and keeps the texture firm but tender. Wrap them tightly in foil so they steam in their own juices. You’ll know they’re done when a knife slides in easily but they still hold their shape.
Let the beets cool slightly before peeling. The skins slip right off when they’re warm, but not hot. Use paper towels if you don’t want pink hands, trust me on that one.
Slice consistently. Uneven slices make the salad feel messy and affect how the dressing coats everything. I like medium thickness, not paper thin, not chunky.
Taste as you go with the dressing. Beets vary in sweetness, so sometimes you need a little more acid, sometimes less. The salad should smell fresh and slightly tangy, never sharp or flat.
Nutrition and health notes
Beets are packed with nutrients and naturally sweet without added sugars. According to Healthline, beets are rich in fiber, folate, potassium, and antioxidants that support overall health
Olive oil adds healthy fats that help your body absorb fat soluble nutrients from vegetables. Vinegar or citrus provides brightness without calories or sugar.
This salad is naturally gluten free and vegetarian, and it can easily be made dairy free if you skip cheese. It’s filling enough to keep you satisfied but light enough that you don’t feel weighed down afterward.
As always, balance matters. This recipe focuses on whole ingredients and simple prep, which makes it easier to enjoy regularly without overthinking it.
Serving ideas and pairings
- Serve alongside grilled chicken or fish
- Pair with crusty bread for lunch
- Add to a grain bowl with quinoa
- Serve as a starter for dinner
- Pair with cunettos garlic cheese bread for a cozy meal
- Add arugula for extra freshness
- Serve with roasted potatoes
- Pair with delmarva bbq chicken for contrast
- Add toasted nuts for crunch
This salad also works beautifully as part of a spread when you’re serving multiple dishes and want something bright on the table.
Storage and make ahead
This salad is great for meal prep. Store the roasted beets separately from the dressing if you want the freshest texture. Once dressed, it will keep in the fridge for up to 3 days.
Use an airtight container to prevent the beets from absorbing fridge odors. Give it a quick toss before serving to redistribute the dressing.
Freezing is not recommended. Beets become watery and lose their texture once thawed.
If serving leftovers, let the salad sit at room temperature for about 10 minutes before eating. The flavors really open up when it’s not ice cold.
Balthazar beet salad recipe
Description
Elegant Balthazar beet salad , roasted beets with creamy goat cheese, toasted walnuts, mixed greens and tangy vinaigrette.
Ingredients
Instructions
Roast the beets
I preheat the oven to 200°C. I scrub the beets well, trim the tops, then wrap them loosely in foil with one tablespoon olive oil and a pinch of salt. I place them on a baking sheet and roast for 60 to 75 minutes.
You will know they are done when a knife slides in easily, no resistance. If you have to push, give them another 10 minutes.
Cool and peel
Once roasted, I let the beets cool until warm, not hot. The skins should slip right off using your fingers or a paper towel. If they fight back, they needed more roasting time.
I cut them into wedges or thick slices, nothing too dainty, this salad likes bold pieces.
Make the vinaigrette
In a small bowl, I whisk together balsamic vinegar, Dijon mustard, honey, shallot, remaining olive oil, salt, and pepper. I taste and adjust. Sometimes I add a tiny splash of water if it feels too sharp.
Assemble the salad
I toss the warm or room temperature beets gently with a spoonful of the dressing. Then I layer greens on a platter, add the beets, scatter goat cheese and walnuts over the top, and drizzle with the remaining vinaigrette.
No over mixing here, keep it pretty.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 297.77kcal
- % Daily Value *
- Total Fat 16.92g27%
- Cholesterol 6.9mg3%
- Sodium 724.64mg31%
- Potassium 889.42mg26%
- Total Carbohydrate 31.41g11%
- Dietary Fiber 7.83g32%
- Sugars 22.01g
- Protein 8.71g18%
- Vitamin A 158.96 mcg
- Vitamin C 14.74 mg
- Calcium 86.51 mg
- Iron 2.93 mg
- Vitamin D 0.06 mcg
- Vitamin E 1.23 mg
- Vitamin K 43.54 mcg
- Vitamin B6 0.3 mg
- Vitamin B12 0.02 mcg
- Phosphorus 181.35 mg
- Magnesium 78.24 mg
- Zinc 1.35 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Warm vs cold beets: I tested both. Slightly warm beets soak up dressing better, cold beets look prettier. Your call.
- Too earthy? Add a squeeze of lemon or a touch more honey.
- Make ahead tip: Roast the beets up to 3 days ahead and store them peeled and covered in the fridge.
- Nut free option: Skip the walnuts or swap with pumpkin seeds.
- Cheese swap: Goat cheese is classic, but feta gives it a firmer bite.
