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Beet Salad with Goat Cheese and Pistachios

Beet Salad with Goat Cheese and Pistachio is an all-star superfood salad that is as vibrant in flavor as it is in color. Gluten-free, soy-free, and vegan!

An overhead shot of beet salad on an oval platter.

Roasted Beet Salad with Goat Cheese and Pistachios: A Vibrant Superfood Delight!

Roasted Beet Salad with Goat Cheese and Pistachios is a hearty, colorful superfood combination that will nourish your body and make your mouth happy. The star ingredient, roasted beets, gives the dish a luscious sweetness and earthy flavor, while also providing a rich source of antioxidants and essential nutrients! Even if you don’t normally like beets, you’ve got to try this recipe.

With creamy, tangy goat cheese and crunchy pistachios, this nutrient-packed salad is not only a feast for the eyes (so much contrast and color!) but also a salty-tangy-savory flavor combo that you won’t be able to resist. Serve it with just about any meal, for just about any occasion – it toes with everything!

Why You’ll Love This Healthy Beet Salad with Goat Cheese

  • Gorgeous Flavor: Roasted beet salad with goat cheese and pistachios combines the sweetness of roasted beets with creamy, sharp goat cheese, and the nutty crunch of pistachios. 
  • Beautiful Color: The deep red of the beets contrasts beautifully with the creamy white goat cheese and the green pistachios, making it a festive, eye-catching dish. And we eat with our eyes, first!
  • Nutrient-Packed: Each element in this salad contributes to a nutrient powerhouse. Roasted beets are rich in vitamins, minerals, and antioxidants, while goat cheese provides calcium and protein. To top it off, pistachios bring healthy fats, fiber, and plant-based protein to the dish.
  • Satisfying and Filling: Fiber-rich beets, protein-packed goat cheese, and healthy fats from pistachios keeps you feeling full and satisfied for longer. This roasted beet salad with goat cheese could easily work as a light lunch, as well as a side dish.
  • Perfect for Any Occasion: Roasted beet salad with goat cheese and pistachios fits right in with any menu. It’s simple enough for a casual dinner, but pretty enough for a fancy occasion!
Side view of a platter of homemade beet salad.

What Are the Benefits of Eating Beets?

Beets are so good for you. They are rich in vitamins and minerals, including vitamin C, potassium, and folate, all very important for a healthy diet. They are also a great source of fiber, which supports digestive health and helps you feel full between meals. Additionally, beets (like other richly-colorful veggies) contain antioxidants, which are known for fighting cancer and inflammation. 

Ingredients for beet salad with goat cheese and pistachios, arranged on a work surface.

The Ingredients You’ll Need

This recipe list is short and sweet – even with the salad dressing ingredients included! Here’s what you’ll need to gather up: 

  • Beets: Any color works. Red are the most common.
  • Olive Oil: Extra-virgin is extra-flavorful, but more mild, light olive oils are also fine.
  • Garlic: Fresh garlic, crushed.
  • Thyme: I use fresh thyme leaves. If you substitute dried, you’ll only need about ⅓ or ¼ the amount of fresh – dried herbs are much stronger in flavor.
  • Salt and Pepper
  • Pistachios: Chopped.
  • Lemon Juice: Freshly-squeezed is best, but you could also use bottled lemon juice.
  • Shallot: Minced.
  • Dijon Mustard: Dijon mustard has a nice, wine-like taste to it that works really well here, but feel free to use whatever mustard you have on hand.
  • Chives: Fresh, chopped.
  • Goat Cheese: Crumbled.
A colorful salad with beets, pistachios, and homemade dressing.

How to Make Beet Salad with Goat Cheese and Pistachios

Making this dish is very easy, but don’t forget to budget time for prepping and roasting the beets (you’ll need about an hour and a half, tops). From there, it’s just a matter of tossing everything together.

  • Roast the Beets: To do this, preheat your oven to 375°F, and place the beets on a sheet of foil with the oil, garlic, thyme, salt, and pepper. Fold it up into a packet, put it on a baking sheet, and bake for about 1 hour and 15 minutes. Once the beets are tender, let them cool down, and then peel them and cut them into chunks.
  • Make the Vinaigrette. Combine the lemon juice, shallot, and mustard in a medium bowl. Whisk together, and then let them rest for about 10 minutes. The flavors will meld and the shallot will break down slightly. From there, whisk in the olive oil, and a sprinkling of salt and pepper to taste.
  • Assemble the Salad. In a large bowl, toss the beets and pistachios with half of the dressing. Taste the dish, and add more dressing as needed. Arrange the salad on a platter, and top with the chives and goat cheese. 
  • Enjoy!

Helpful Tips

This nutritious, visually appealing dish is even easier to make with a little extra know-how! Here are a few tips for making the best roasted beet salad with goat cheese and pistachios.

  • Roast Ahead of Time: To save time, you can roast the beets in advance and store them in the refrigerator until you’re ready to assemble the salad.
  • Toss Gently: When combining the ingredients, toss the salad gently to prevent the beets from bleeding their color onto the other components. You want to maintain the vibrant presentation.
  • Toasted Pistachio Option: If you like, you can lightly toast the pistachios in a dry skillet over medium heat until they become fragrant. This will bring out their nutty taste and crunch.
  • Add Leafy Greens: Consider adding some wilted greens to the salad for even more nutrition. If your beets have the tops on, you can strip the leaves from the stems and give them a wash. Wilt in a skillet with a little water or oil, and toss them right into the salad. Spinach and kale are also great.
Close-up shot of beet salad topped with goat cheese.

Serving Suggestions

This beet salad with goat cheese is incredibly versatile, and works well with so many main dishes. These are a few easy main courses you’ll love:

  • Pork Tenderloin: Pork tenderloin is a crowd-pleaser, and so easy to make. This Orange Rosemary Pork Tenderloin recipe will show you how to make it perfect and juicy, every time.
  • Maple Mustard Chicken: The sweetness of pure maple syrup and savoriness of tangy mustard give this easy Maple Mustard Grilled Chicken the perfect flavor. You’ll love it with roasted beet salad with goat cheese.
  • Bison Meatloaf: This Bison Bacon Meatloaf is cozy, comfy, and super meaty – perfect for those carnivores in your life. The bright, balanced flavors of roasted beet salad with goat cheese and pistachios will round out the menu perfectly. 
Beet salad topped with goat cheese and garnished with lemon slices.

Storing Your Beet Salad with Goat Cheese

Store any leftover roasted beet salad in an airtight container in the refrigerator, to keep it fresh and flavorful. The salad will keep well for up to 2-3 days. If you notice that the colors of the beets are soaking into the other ingredients, don’t worry – it might not be quite as pretty, but it won’t affect the taste.

Can I Freeze This?

Unfortunately, this salad doesn’t freeze well – it’s best enjoyed fresh. If you think that you’ll end up with too many leftovers to use up, I recommend making a half batch instead of the full recipe. 

An overhead shot of beet salad on an oval platter.

Roasted Beets Pistachio and Goat Cheese Salad

Roasted Beets Pistachio and Goat Cheese Salad is an all star superfood salad that is as vibrant in flavor as it is in color.
Prep Time5 minutes
Cook Time1 day 15 minutes
Total Time1 day 20 minutes
Servings: 4 people


  • 1 pound medium beets any color works
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic crushed
  • 1 1/2 teaspoons of thyme leaves
  • Pinch Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup pistachios chopped
  • 2 tablespoons of freshly squeezed lemon juice
  • 1/2 shallot minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped chives
  • Crumbled goat cheese


  • Instructions
  • Preheat the oven to 375°F.
  • Place beets, 2 Tablespoons of the oil the garlic, thyme, salt and pepper on top of foil, fold foil into a packet so that it is sealed. Place on small baking sheet and and roast for about 1 hour and 15 minutes, until the beets are tender. Let cool, then peel the beets and cut them into bite size chunks.
  • In a medium bowl, whisk the lemon juice with the shallot and mustard and let stand for 10 minutes. Gradually whisk in the remaining olive oil and season the dressing with salt and pepper.
  • In a large bowl, toss the beets, pistachios with half of the dressing. Taste and add more dressing to your desired preference. Arrange the beets on a platter and sprinkle the chives and goat cheese. Serve


The roasted beets can be refrigerated for up to 2 days. The lemon-shallot dressing can be refrigerated for up to 2 days, bring dressing back to room temperature before using.
Course: Salad, Side Dish
Cuisine: American


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23 comments on “Beet Salad with Goat Cheese and Pistachios”

  1. Avatar photo
    Carrie @Frugal Foodie Mama

    I do not have beets every often, but I do love them. 🙂 This salad is absolutely gorgeous! Love the colors.

    1. Thanks Megan. We all nedd to lighten it up before Christmas is here and we are chowing down on all the wonderful treats!

  2. Avatar photo
    Izzy @ she likes food

    Beets and goat cheese are my favorites! Salads like this make me really happy 🙂 and hungry!

  3. Avatar photo
    Gina @ Running to the Kitchen

    In my opinion, there’s really no better way to eat beets than roasted and especially with goat cheese. LOVE this salad!

  4. Roasted beets are my favorite! Especially when you throw in nuts and goat cheese. I would happily eat that whole bowl 🙂

  5. Avatar photo
    Julie @ Table for Two

    This is one of my favorite combinations ever!!! I’m obsessed with beets and roasting them is the best way!

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