This golden beet salad recipe is everything a beet lover dreams of—sweet, earthy roasted golden beets paired with tangy goat cheese, juicy orange slices, and fresh herbs. It’s the kind of delicious salad that looks impressive on a platter but comes together with very little fuss. The crisp pumpkin seeds add just the right crunch, and a citrusy vinaigrette ties it all together with a bright, balanced finish. It’s perfect as a fresh, vibrant side dish at a summer BBQ or garden party, but its beautiful plating means it also works well as an elegant appetizer for a formal dinner party.
As a true beet lover, I always look forward to the end of summer when yellow beets start showing up at the farmers’ market. I’ve even been known to eat entire jars of pickled beets like candy! While I adore traditional red beets, there’s something special about the sweetness and vibrant color of golden beets when roasted. This salad was born from my desire to create an elegant dish for a recent dinner party, one that really celebrates the natural beauty of roast beets without overcomplicating things. Made with simple ingredients and some of my favorite vegetables, this golden beet salad recipe is a fresh way to highlight golden beets that often doesn’t get the spotlight they deserves.
This salad makes a perfect starter when served with Authentic Margherita Pizza or Lemon Zucchini Orzo Pasta, two other dishes that highlight the freshest summer produce.
Why You’ll Love This Golden Beet Salad Recipe
- A seasonal showstopper – This is the side salad you want to bring to summer BBQs, garden parties, or brunch with friends—it’s always a great side dish that gets people talking.
- It’s beet forward (in the best way) – This Golden Beet Salad Recipe lets golden beets shine in all their sweet, earthy glory.
- Balanced and beautiful – Whether served as a starter, side salad, or light lunch, it’s a beautiful and nourishing dish that is a hit.
- Simple ingredients –A short list of ingredients like creamy goat cheese and oranges —turns into something elegant and dinner party–worthy.
Ingredients (and Easy Swaps)
This Golden Beet Salad Recipe comes together with a handful of fresh, seasonal ingredients—each one chosen to highlight the natural sweetness of roasted golden beets.
Salad Ingredients
- Golden Beets – This recipe calls for fresh beets—if you can find newly harvested ones at the farmers’ market, even better. Look for medium or small beets, which roast more quickly and are easier to slice into bite-sized pieces. Large beets will work too, but they’ll need more time in the oven. You can also use red beets, though the salad will take on a deep purple hue instead of golden tones.
- Olive Oil – Extra virgin adds a nice richness, but any good-quality olive oil will do.
- Pumpkin Seeds – Toasted for a little crunch. Swap in sunflower seeds, chopped walnuts, or crunchy pistachios if that’s what you’ve got.
- Navel Oranges – Their juicy, sweet-tart flavor pairs beautifully with roasted beets. Blood oranges or mandarins make great seasonal substitutes.
- Pea Shoots – Delicate greens that add freshness and height. Microgreens are the best substitute but arugula or baby spinach also work.
- Goat Cheese – Creamy, tangy goat cheese adds richness and balances the sweetness of the beets and citrus. Crumble it over the salad just before serving. Not a fan of goat cheese salad? Try feta cheese for a saltier bite or soft ricotta for a milder, creamier touch.
- Fresh Tarragon – A little goes a long way with this fragrant herb. If tarragon’s not your thing, try mint or dill instead.
Salad Dressing Ingredients
- Extra Virgin Olive Oil – A fruity, peppery olive oil forms the base of the vinaigrette—use a good-quality one if you can. Avocado oil is a fine substitute if that’s what you have on hand.
- White Wine Vinegar – Bright and zippy, it sharpens the dressing without overpowering the other flavors. Champagne vinegar would also work well here, white balsamic vinegar will have more flavor but is also a good option.
- Fresh Orange Juice – Fresh-squeezed is best for bright, clean flavor—I usually buy an extra orange just for juicing. It ties everything together.
- Dijon Mustard – This is an important salad dressing ingredient as it helps emulsify the dressing and adds just a little kick.
- Honey – Adds a bit of natural sweetness to round things out. Maple syrup works in a pinch.
- Salt + Pepper – Essential seasoning—don’t skip it!
How to Make This Golden Beet Salad Recipe
This golden beet salad takes just a little prep and a bit of oven time—but the payoff is big. Follow these steps for best results:
Roast the pumpkin seeds – Preheat your oven to 350°F. In a small bowl, toss the pumpkin seeds with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 3–4 minutes until golden and fragrant. Transfer to a plate to cool.
Roast the beets – Turn up the oven to 425°F. Scrub the beets well and trim off the tops and roots. Cut squares of aluminum foil—one for each beet—and place each one in the center. Drizzle with olive oil, season with salt and pepper, then wrap into a foil packet, shiny side in. Place on a baking sheet and roast for about 40 minutes, or until a knife slides easily into the center.
Make the dressing – While the beets are roasting, shake up the dressing ingredients in a jar. Set aside.
Prep the oranges – With a sharp pairing knife, slice off both ends of each orange. Cut away the peel and white pith, then slice into thin rounds. Set aside in a large bowl.
Peel and slice the beets – Once the beets are fork-tender, let them cool to room temperature—about 10–15 minutes. Unwrap each foil packet, then use a paper towel to gently rub away the beet skins. Slice the beets into rounds and add to the bowl with the oranges. Drizzle with a little dressing and gently toss.
Assemble the salad – On a large platter or in a shallow salad bowl, scatter the pea shoots or microgreens. Layer the roasted beets and orange slices on top, tucking in the fruit so the greens peek through. Sprinkle with roasted pumpkin seeds, crumbled goat cheese, and fresh tarragon.
FAQs and Expert Tips for Making the Best Golden Beet Salad
Why do the beets need to be roasted in foil packets?
Roasting beets in foil packets locks in moisture and helps them steam in their own juices, which brings out their natural sweetness and keeps the texture tender—not dry or shriveled. It also makes cleanup easier and helps the skins slip off effortlessly once they’re cooled.
Can I substitute red beets, and what are the best beets to select for this salad?
Yes, you can. But for this Golden Beet Salad Recipe, we recommend yellow beets for their milder flavor and gorgeous color contrast with the goat cheese and oranges. For the best results, choose small to medium golden beets that feel firm and heavy for their size. These smaller beets roast faster and are easier to slice into bite-sized pieces.
How do I know when the beets are done roasting?
You’ll know they’re ready when a knife or fork glides into the center of the beet without resistance. Depending on the size, this usually takes 35-50 minutes in a foil packet on a baking sheet.
Make-Ahead Prep Tips
This salad is perfect for prepping ahead. Roast the beets and make the dressing up to a day in advance. Keep everything separate in the fridge and let the beets come to room temperature before serving. Follow the final instruction step in recipe card and arrange on a serving platter just before eating.
Vibrant Golden Beet Salad Recipe with Citrus and Tarragon
Equipment
- aluminum foil
- baking sheet or roasting pan
- serving platter or shallow salad bowl
Ingredients
Salad Ingredients
- 2 lbs golden beets medium size, washed and trimmed
- 2 tbsp olive oil divided
- ⅓ cup pumpkin seeds
- 2 navel oranges
- 2 cups pea shoots or other micro greens
- 4 oz goats cheese
- ⅛ cup fresh tarragon leaves
- salt to taste
- pepper to taste
Salad Dressing
- ⅓ cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tbsp orange juice freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ tsp salt
- pinch pepper
Instructions
- Roast Pumpkin Seeds: Preheat the oven to 350℉. In a small bowl, toss the pumpkin seeds with 1 tablespoon of olive oil and a good pinch of salt and pepper. Spread them out on a baking sheet and roast for 3–4 minutes, just until golden and fragrant. Watch closely—they can burn quickly. Transfer the seeds to a cool plate right away to stop the cooking.
- Roast Beets: Increase the oven temperature to 425℉. Scrub the beets well and trim off the tops and roots. Cut aluminum foil into squares—one per beet—just large enough to wrap them individually. Place each beet in the center of a foil square, drizzle with ½ teaspoon olive oil, and season with a pinch of salt and pepper. Wrap tightly with the shiny side in and place on a baking sheet. Roast for about 40 minutes, or until a fork slides easily into the center.
- Make Salad Dressing: While the beets are roasting, combine all dressing ingredients in a mason jar. Shake well until the dressing is emulsified and looks glossy. Set aside.
- Slice Oranges: Using a sharp knife, cut off both ends of each orange. Working around the curve of the fruit, slice away the peel and white pith. Once peeled, cut the oranges into ¼-inch thick rounds and place them in a medium bowl.
- Peel and Slice Beets: Once the beets are cooked, remove them from the foil and let them cool for 10–15 minutes. When cool enough to handle, rub off the skins with your fingers or a paper towel. Slice the beets into ¼-inch rounds and add to the bowl with the oranges. Drizzle with dressing and gently toss to coat.
- Assemble Salad: On a large platter or shallow salad bowl, scatter the pea shoots. Layer the dressed beets and orange slices on top, allowing the green to peek through at the sides and in the gaps. Sprinkle with roasted pumpkin seeds, crumbled goat cheese, and fresh tarragon. Serve immediately.
Delicious salad! I can’t wait to make this again. Great recipe!