If you’re craving a salad that’s anything but boring, this Green Salad with Beets and Goat Cheese brings bold flavor and vibrant color to the table. Tender baby greens are tossed with sweet beets, creamy goat cheese, crunchy walnuts, and sharp red onions, then finished with a fresh three-ingredient orange vinaigrette that pulls it all together. It’s fresh, flavorful, and fancy enough for entertaining—yet easy enough for a side salad or light lunch.
This post was originally published in December 2016 and updated in May 2026 with ingredient notes, substitution ideas, variations, and fresh new photos. The recipe remains the same.
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Ingredient Notes and Substitutions
- Salad Greens: I use a 5 or 6-ounce container or bag of pre-washed baby greens for convenience. You can use any leafy green mix you like—spring greens, baby spinach, arugula, or a blend of all work great. Just make sure your greens are fresh and crisp.
- Red Onions: Thinly sliced red onion add a sharp bite that balances the sweetness of the beets and the creaminess of the goat cheese. Not a fan of raw onion? Try soaking the slices in cold water for about 10 minutes to mellow the flavor, or swap them for milder shallots or even green onions. Of course, you can leave them out if you want.
- Canned Beets: I use canned beets because they’re easy and always available. Just drain them well before adding to your salad. If you prefer, you can use roasted beets. You can see how to roast them in my post for Roasted Beet Salad with Feta Cheese.
- Goat Cheese: The tangy goat cheese pairs beautifully with the earthy beets and simple vinaigrette. If goat cheese isn’t your thing, feta or blue cheese crumbles can stand in. I typically find soft goat cheese crumbles with the specialty cheeses in the deli section of my grocery store, not with the regular cheese in the dairy section.
- Walnuts: Chopped walnuts bring that satisfying crunchy texture and nutty flavor to each bite. Pecans would also be a delicious swap, or try slivered almonds if that’s what you have on hand. We buy the nuts on the baking aisle because they’re not salted, feel free to use salted if you like.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Chop the onion and greens (you can leave the greens as is if you want).
Step 2: On a large platter layer the greens, beets, onions, goat cheese, and walnuts.
Frequently Asked Questions
You can prep the ingredients ahead! Slice the onion, drain the beets, and chop the nuts. Wait to assemble and dress the salad until right before serving to keep the greens fresh and crisp.
Absolutely! The colors in this salad—deep red beets, bright greens, creamy goat cheese, and crunchy walnuts—make it perfect for Christmas, Thanksgiving, or even Valentine’s Day. Serve it layered on a platter (like I do) for a festive, eye-catching presentation.
Add cooked chicken, steak, or salmon to make it a heartier meal. A few slices of avocado also add creaminess and healthy fats.
If the salad is already dressed, it’s best enjoyed within a few hours. I recommend only making what you plan to eat in one sitting and storing the components separately—this keeps the greens from getting soggy and the goat cheese from turning mushy.
This Green Salad with Beets and Goat Cheese makes a great holiday starter or colorful side dish. It’s easy to customize and comes together in minutes—especially if you’re using canned beets and pre-washed greens. Add some cooked chicken for extra protein and you’ve got the perfect lunch or light dinner.
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Green Salad with Beets and Goat Cheese Recipe
Ingredients
- 5-6 oz baby greens
- 1/2 cup red onions cut into long thin slices
- 1/2 cup canned beets well drained
- 2 oz goat cheese crumbles
- 1/2 cup chopped walnuts
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Instructions
- Drain the beets. While they're draining chop the onion and greens (you can leave the greens as is if you want).
- On a large platter layer the greens, beets, onions, goat cheese, and walnuts.
- Dress with 3 Ingredient Orange Vinaigrette right before serving.
Such an awesome salad recipe, Mindy! I love the combo of ingredients!
You can’t go wrong with a yummy salad. Thanks!
This is such a beautiful winter salad. Love the colour and flavour..I wish my husband enjoyed beet…he can even eat kale, but not beet. I love beets prepared at any method.
Luckily you can just add the beets to your part of the salad (or other foods).Thanks for stopping by.
Mindy this salad looks and sounds amazing.. Pinning 🙂
Thanks!!