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Beet Salad










Let’s talk salads!



Salads get a bad reputation for being boring and bland, but just like everything.. it depends how it’s prepared. If you go to a restaraunt and order a salad, chances are there is a little bit of effort that went into it to create all the different components. If we apply the same effort to our own salads, it’s typically a win. 


When it comes to your salad base, the options are endless. One of my personal favorites? A good cabbage salad, and a beet salad! Beets naturally have a sweet flavor profile making them a good pairing for a salad. You can even throw on a savory component such as toasted pecans to bring the flavors full circle. This particular salad concept, which is commonly referred to as “Beet Napoleon” was often seen on dinner menus years ago. It was one of the prettiest salads, so I had to try my own version out of curiosity! 


My favorite thing about this salad? The aesthetic appeal! It’s just beets and goat cheese, with a drizzle of olive oil and balsamic glaze, and that’s all you need. Don’t do cheese? You can easily mash up vegan feta or any other kind of spreadable cheese to create the same concept. 






What’s great about this salad? Everything! It’s quick, easy, gorgeous, veggie packed flavor packed, requires just 4 ingredients, it’s perfect for any season, great for entertaining, you could switch up the cheese, you could add chopped pecans for a savory component, and it’s just a must try!




If you’re all about beets, you have to try this staple Beet Salad!











Why this recipe is great: 








Perfect for any season


Veggie packed 

Flavor packed 















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Beet Salad

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5 from 1 review

  • Author: Gabrielle
  • Total Time: 50 mins
  • Yield: 2 Servings 1x




  • 2 large beets
  • 1 tbsp olive oil + additional
  • 1 tbsp balsamic glaze
  • 1/2 cup goat cheese or any spreadable vegan cheese
  • Garnish: basil or micro greens



  1. Preheat oven to 400 degrees.
  2. Wash beets and wrap in aluminum foil. Sprinkle with olive oil, salt and pepper. Roast for 45 – 55 mins or until fork tender. Set aside to cool.
  3. Remove the skin from the beets and chop them like an onion so they come out in cubes. You may have to make additional cuts for them all to be uniform. The smaller the cubes the better.
  4. Place a biscuit cutter on the serving dish and pack in the chopped beets. You’ll need about 1/2 cup (1/2 the beet) for each layer. Now add the whipped cheese and gently pack it in on top.
  5. For the remaining 3rd layer add the last bit of chopped beets, pressing down so it’s compact. Gently slide the biscuit cutter off and garnish with balsamic glaze and a little olive oil. Garnish with basil or micro greens.


  • Prep Time: 5 mins
  • Cook Time: 45 mins





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One Comment

  1. Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎

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