15 minute golden beet salad recipe! A delicious and easy beet salad with goat cheese, beet greens, arugula, and tarragon vinaigrette.
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Hello, Rhubarbarians! Here's a quick golden beet salad that your whole family will love.
This one is full of fantastic flavors that go together well and is on the table in just 15 minutes. Oh yeah!
We pair earthy flavor golden beets with starchy red potatoes, peppery arugula, herby tarragon, and tangy goat cheese. Toss some shallot and sunflower seeds into the mix and it's a flavor pairing you'll want to eat every night of the week.
You will love this golden beet, strawberry, and lentil salad recipe!
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Why you'll love this
If you're anything like me, you crave salads that are filling enough to be full meals. BUT, they need to be quick and easy too. Sound familiar?
THIS root vegetable salad is the salad for you. Skip the long root veggie roasting time and quickly boil the beets and potatoes. It's a fast, weeknight friendly way to cook root veggies!
Toss the beets and potatoes with greens, tarragon vinaigrette, some goat cheese, and some seeds and VOILA! You've got a quick, delicious, filling salad in only 15 minutes. Huzzah!
This salad is also perfect for using those beet greens that you've never really known what to do with. Chop them up and add them to your greens!
Love 15 minute salads? Try this Belgian endive, apple, and goat cheese salad next!
What do golden beets taste like? Golden beets are root vegetables that have a mild, earthy flavor. Compared to red beets, they are sweeter, nuttier, and more mellow.
Ingredients and equipment
Here's what you need to make this golden beet salad at home. (Full ingredients and instructions are listed in the recipe card at the bottom of this article)
Ingredients:
- Golden beets
- Potatoes
- Fresh tarragon
- Vinegar
- Oil
- Shallot
- Arugula
- Goat cheese
- Seeds
- Salt and pepper
Equipment:
- Chef's knife
- Cutting board
- Sink
- Stove top or cook top
- Large cooking pot
- Colander. I love this OXO stainless steel colander!
- Measuring spoons
- Jar with tight fitting lid. These small mason jars are perfect.
- Measuring cups
- Salad bowl. These serving bowls are gorgeous!
- Salad tossers. Bamboo salad tongs are great.
Have you tried this 15-minute lemon chickpea arugula salad yet?
Step by step instructions
Here are step by step instructions and photos so that you can make this root vegetable salad perfectly at home! (Full instructions are listed in the recipe card at the bottom of this article)
- Start by removing the beet greens from the beets. Set them aside.
- Wash the beets and potatoes well and then dice them.
- Boil the beets and potatoes until fork tender and then strain.
- Let's move on to the dressing! Combine the dressing ingredients in a jar with a tight fitting lid and then shake well until it looks emulsified or well combined. Set aside.
- Let's move onto the greens! Wash the beet greens well and then give them a good chop.
- Add them to a large salad bowl with the arugula.
- Add the beets, potatoes, goat cheese, and seeds to the greens.
- Season with salt and pepper.
- Add ⅔ of the dressing to the salad and toss.
- Taste your salad and then add more dressing, salt, or pepper if desired.
- Divide among 4 plates and serve immediately.
- Enjoy!
Serving suggestions
To me, this salad is a full meal by itself. The beets and potatoes are very filling and one serving packs a whopping 12 grams of protein and 9 grams of fiber.
I serve this salad as a main dish usually alongside a slice of sourdough bread with butter.
Need it to be even more filling? Try adding a protein of your choice! Chickpeas, meat or meat alternatives, crispy tofu cubes, hard boiled eggs, or additional nuts/seeds are great additions.
Serving it as a side dish? Try serving it with veggie ricotta toast, mushroom pot pies, or lemon chickpea orzo soup.
Recipe tips and substitutions
- You don't have to peel beets and potatoes if you wash them well! But, if the texture of root vegetable skin bothers you, go ahead and peel them.
- If you can't find beets with beet greens, that's okay! Just add another green of your choice like spinach or more arugula.
- If you can only find red beets, go ahead and try this salad with those. They have a stronger flavor, but are still delicious. Keep in mind that the salad may turn pink.
- Don't like goat cheese? Swap it for feta! Or just leave it out completely.
- If you have an herby dressing that you love, go ahead and use that rather than making your own.
- If you can't find tarragon, go ahead and swap it out for dill or fresh basil. But tarragon really is amazing with beets!
- You can make this salad vegan by omitting the cheese or swapping for your favorite crumbly vegan cheese.
Have you tried mashed golden beets yet? Delicious!
Storing and freezing
Storing: unfortunately, this root vegetable salad doesn't make great leftovers if the dressing is already mixed in. If you'd like to store some of the salad in the refrigerator for later, I recommend leaving it undressed until ready to serve. You can store the salad for up to 3 days, but the longer it stores, the more wilted the arugula and beet greens will become.
Freezing: I don't recommend freezing! Arugula and beet greens don't freeze well.
FAQs
Simply leave out the goat cheese! Or substitute for your favorite crumbly vegan cheese like vegan feta.
Sure! Any herby dressing that you love will be great. The Brianna's Lively Lemon Tarragon would be delicious.
Sure!
I always find fresh tarragon in the produce section of the grocery store next to the small packages of herbs.
Try this sweet potato, beet, and wild rice salad next!
More salad recipes to try:
You must use the category slug, not a URL, in the category field.You can find all of our vegetarian salad recipes here!
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Golden beet salad with arugula and goat cheese
Ingredients
- 2 large golden beets with greens
- 3 large red potatoes
- 3 teaspoons minced fresh tarragon leaves
- 6 Tablespoons champagne vinegar or white wine vinegar
- 3 Tablespoons extra virgin olive oil
- 1 ½ teaspoons minced shallot
- 6 cups baby arugula leaves
- ¼ cup crumbled goat cheese
- ¼ cup sunflower seeds or pepitas
- salt and pepper
Instructions
- Cut the beet greens off of the beets and set aside. Scrub the beets and potatoes well and then dice them.2 large golden beets with greens, 3 large red potatoes
- Place the diced beets and potatoes in a large pot and cover with water. Bring to a boil. Boil 5 minutes, or until just fork tender. Strain and let cool slightly.
- Meanwhile, make the dressing. Combine the tarragon, vinegar, olive oil and shallot in a jar with tight fitting lid. Shake until emulsified. Set aside.3 teaspoons minced fresh tarragon leaves, 6 Tablespoons champagne vinegar or white wine vinegar, 3 Tablespoons extra virgin olive oil, 1 ½ teaspoons minced shallot
- Meanwhile, prepare the greens. Wash and chop the beet greens into bite sized pieces and combine with arugula in a large salad bowl.6 cups baby arugula leaves
- Add the beets and potatoes to the greens along with the goat cheese and seeds. Give the jar of dressing a good shake and then pour ⅔ of the dressing onto the salad. Season with a pinch of both salt and pepper and then toss to combine.¼ cup crumbled goat cheese, ¼ cup sunflower seeds or pepitas, salt and pepper
- Taste the salad and add more dressing if desired. Add more salt and/or pepper if desired as well. Serve immediately.
Notes
- You don't have to peel beets and potatoes if you wash them well! But, if the texture of root vegetable skin bothers you, go ahead and peel them.
- If you can't find beets with beet greens, that's okay! Just add another green of your choice like spinach or more arugula.
- If you can only find red beets, go ahead and try this salad with those. They have a stronger flavor, but are still delicious. Keep in mind that the salad may turn pink.
- Don't like goat cheese? Swap it for feta! Or just leave it out completely.
- If you have an herby dressing that you love, go ahead and use that rather than making your own.
- If you can't find tarragon, go ahead and swap it out for dill or fresh basil. But tarragon really is amazing with beets!
- You can make this salad vegan by omitting the cheese or swapping for your favorite crumbly vegan cheese.
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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Heather @ The Spicy Apron
I had a golden beet salad at a restaurant last week and LOVED it! (I kind of agree with you on the whole "dirt" thing with red beets...). I'm so happy to find this recipe, so I can try the golden ones!
Patricia Bozeman
I know! I'm hoping that red beets are an acquired taste! Let me know if you try out the salad! Super easy to make. 🙂
Erica
This looks delicious! I will have to try.
Patricia Bozeman
Thank you!
spabettie
what a stunning and flavorful salad! I love arugula - everything here sounds so good!
Patricia Bozeman
Thank you!