Beetroot Goat Cheese Salad

This Beetroot Goat Cheese Salad is bright, earthy, creamy, and just a little sweet, with plenty of texture in every bite. You get tender beets, baby spinach, lentils, juicy pomegranate seeds, creamy goat cheese, crunchy walnuts, and fresh basil, all tied together with a tangy pomegranate dressing. It feels special enough for entertaining, but it still works perfectly well as a simple lunch or side.

Try my Kale Salad with Avocado Dressing recipe.

Why You’ll Love This Recipe

• Full of texture: Creamy goat cheese, crunchy walnuts, tender beets, and juicy pomegranate seeds keep every bite interesting.
• Bright and colorful: This one looks just as good as it tastes.
• Great balance of flavors: Earthy beets, sweet pomegranate, tangy vinegar, creamy cheese, and maple syrup all work together.
• Includes lentils: They add a little extra substance and make the salad more satisfying.
• Great for entertaining: It has a polished, colorful look without being overly complicated.
• Easy to prep ahead: The dressing can be made in advance and stored in the fridge.
• Works as a side or light meal: Serve it on its own or alongside a main dish.

Try my Chopped Salmon Salad recipe.

What You’ll Need to Make Beetroot Goat Cheese Salad

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Serves: 4
• Course: Salad / Lunch / Side

For the pomegranate dressing:

• 4 fluid ounces (120 ml) pomegranate juice
• 2 tablespoons chopped shallot
• 2 tablespoons red wine vinegar
• 4 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon orange zest
• ½ teaspoon salt
• ½ teaspoon black pepper

For the salad:

• 7 ounces (200 g) baby spinach
• 2.6 ounces (75 g) canned brown lentils, drained
• 3 cooked beets, cut into wedges
• 4 tablespoons chopped basil
• 3.5 ounces (100 g) pomegranate seeds
• 3.5 ounces (100 g) crumbled goat cheese
• 2 ounces (60 g) walnuts

What You’ll Need to Do

1| Start with the dressing because that’s where most of the flavor comes together.

2| Add the pomegranate juice and chopped shallot to a small saucepan.

3| Set it over medium-low heat and let it gently simmer for around 10 to 15 minutes, until the juice has reduced and the flavor is more concentrated.

4| Pour the reduced mixture into a small bowl.

5| Whisk in the red wine vinegar, olive oil, maple syrup, orange zest, salt, and black pepper.

6| Give it a taste and adjust if needed.

7| You can use the dressing straight away, or pour it into a sealed jar and keep it in the refrigerator for up to 7 days. Just give it a good shake before using.

8| Now for the salad.

9| Add the baby spinach, drained lentils, beet wedges, chopped basil, and pomegranate seeds to a large bowl.

10| Pour over about half of the dressing and toss gently.

11| Add more dressing as needed until everything is nicely coated.

12| Taste the salad and adjust with a little extra salt or vinegar if you think it needs it.

13| Finally, add the crumbled goat cheese and walnuts.

14| Give everything one last gentle toss and serve immediately.

Try my Turkey Meatballs with Couscous Salad recipe.

Easy Ingredient Swaps

Baby spinach: Arugula, mixed greens, or baby kale can work.

Goat cheese: Feta is the easiest substitute and gives a similar salty, creamy finish.

Walnuts: Pecans, almonds, pistachios, or hazelnuts are all good alternatives.

Brown lentils: Green lentils or black lentils can work too.

Pomegranate juice: Cranberry juice can work in a pinch, although the flavor will be different.

Maple syrup: Honey can be used if preferred.

Red wine vinegar: Balsamic or apple cider vinegar can work.

Basil: Fresh mint or parsley can add a different but equally fresh finish.

Try my Tuna and Quinoa Salad Bowl recipe.

Some Twist and Tweak Ideas

Add sliced pear or apple for even more sweetness and crunch.

Use roasted beets instead of pre-cooked beets for a deeper flavor.

Add avocado for extra creaminess.

Toss in a handful of cooked quinoa if you want to make the salad more substantial.

Add orange segments to echo the orange zest in the dressing.

Swap the goat cheese for feta and the walnuts for pistachios for a slightly different direction.

Add roasted sweet potato if you want a heartier salad.

A few thin slices of red onion can also work well if you like a sharper bite.

Try my Crunchy Waldorf Chicken Salad recipe.

Some Helpful Tips

Let the reduced pomegranate juice cool slightly before finishing the dressing. It helps keep the dressing smooth and balanced.

Add the dressing gradually. You can always add more, but it’s harder to fix an overdressed salad.

Toss the goat cheese in last. This helps keep the crumbles intact rather than turning everything creamy.

Use cooked beets that are fully cooled. Warm beets can wilt the spinach.

Toast the walnuts if you have time. A few minutes in a dry skillet makes them taste even better.

Shake the dressing before using. The oil and vinegar will naturally separate as it sits.

Try my Tropical Grilled Chicken Salad recipe.

Some Budget-Friendly Tips

Canned lentils are inexpensive and save plenty of time.

If pomegranate seeds are expensive, use fewer or substitute dried cranberries.

Store-brand goat cheese and walnuts work perfectly well.

Buying whole beets and cooking them yourself can be cheaper than pre-cooked packaged beets.

If fresh basil is expensive, use less and bulk things out with parsley.

You can also make the dressing in advance and use leftovers on other salads during the week.

Try my Peachy Salmon Salad recipe.

Some Serving Ideas

Serve this salad with:

• Grilled chicken
• Roasted salmon
• Roast turkey
• Baked tofu
• Crusty bread
• Garlic bread
• Quinoa
• Couscous
• Roasted vegetables
• Soup

It also works nicely as part of a larger brunch or holiday spread.

For lunch, I’d serve it with crusty bread or add some extra lentils or quinoa to make it more filling.

Try my Tuna Salad Lettuce Boats recipe.

Some Storage and Reheating Tips

This salad is best served fresh once dressed.

Store the spinach, beets, lentils, goat cheese, walnuts, and dressing separately if you’re preparing it ahead.

The dressing can be stored in a sealed jar in the refrigerator for up to 7 days.

Once assembled, leftovers are best eaten within 1 day, since the spinach will soften over time.

There’s no reheating needed here.

If the dressing thickens in the refrigerator, let it sit at room temperature for a few minutes and shake well before using.

Try my Chicken and Grapefruit Salad recipe.

Make-Ahead Tip

You can prepare almost every component in advance.

Make the dressing up to a week ahead, cook and cut the beets, drain the lentils, crumble the goat cheese, and chop the walnuts.

Keep everything refrigerated separately.

When it’s time to serve, toss the greens, lentils, beets, basil, and pomegranate seeds with the dressing, then finish with goat cheese and walnuts.

Try my High Protein Apple Salad recipe.

Final Thoughts

This Beetroot Goat Cheese Salad has that nice balance of being colorful and impressive without becoming fussy.

The beets bring sweetness and earthiness, the goat cheese adds richness, the pomegranate keeps things bright, and the walnuts give you that bit of crunch every good salad needs.

Then the dressing pulls everything together with sweet, tangy, citrusy flavor.

It works for lunch, dinner, entertaining, or any time you want a salad that feels a little more interesting than the usual bowl of greens.

Beetroot Goat Cheese Salad

I love how colorful this Beetroot Goat Cheese Salad looks before I even take the first bite! 🥗❤️ Earthy beets, creamy goat cheese, pomegranate, lentils, and walnuts come together with a bright homemade dressing.

Author: Danny Davis Courses: Lunch, Salad, Side Recipe Keys: M Meal Prep

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Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 18 Calories: 445

Ingredients:

Servings

For the Pomegranate dressing:

• 4 fl oz. pomegranate juice (120ml)
• 2 tbsp. shallot, chopped
• 2 tbsp. red wine vinegar
• 4 tbsp. olive oil
• 2 tbsp. maple syrup
• 1 tbsp. orange zest
• ¹⁄₂ tsp. salt
• ¹⁄₂ tsp. black pepper

For the salad:

• 7 oz. baby spinach (200g)
• 2.6 oz. canned brown lentils, drained (75g)
• 3 cooked beets, cut into wedges
• 4 tbsp. basil, chopped
• 3.5 oz. pomegranate seeds (100g)
• 3.5 oz. crumbled goat cheese (100g)
• 2 oz. walnuts (60g)

Instructions

1. Place the pomegranate juice and chopped shallot in a small saucepan over medium-low heat.
2. Bring the mixture to a gentle simmer and cook for approximately 10 to 15 minutes, or until the pomegranate juice has reduced and become slightly concentrated.
3. Transfer the reduced pomegranate mixture to a small bowl.
4. Add the red wine vinegar, olive oil, maple syrup, orange zest, salt, and black pepper. Whisk thoroughly until the dressing is well combined.
5. If preparing the dressing in advance, transfer it to a sealed jar and refrigerate for up to 7 days. Shake well before using.
6. Place the baby spinach, drained lentils, beet wedges, chopped basil, and pomegranate seeds in a large salad bowl.
7. Add approximately half of the prepared dressing and gently toss until the ingredients are evenly coated.
8. Add additional dressing as needed. Taste and adjust the seasoning with additional salt or vinegar if desired.
9. Add the crumbled goat cheese and walnuts.
10. Toss gently to distribute the cheese and walnuts without breaking them down excessively.
11. Serve immediately.
    

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 445kcal

% Daily Value *

Total Fat 32g50%

Cholesterol 20mg7%

Sodium 520mg22%

Total Carbohydrate 32g11%

Dietary Fiber 7g29%

Sugars 20g

Protein 13g26%

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* 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

• Estimated Glycemic Index ~35
• Estimated Glycemic Load per Serving ~9
• These are approximating mixed-level values and can vary depending on the beets, pomegranate juice, and amount of dressing used.

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