Quick Spring Salad with Beets

Here is my go-to spring salad recipe, with fresh roasted beets, crisp mixed greens, tangy goat cheese, and a simple homemade vinaigrette that ties it all together.

This beet salad has become my family’s favorite way to welcome warmer weather. I like to make a big batch of roasted beets on Sunday so we can throw this salad together quickly during the week. Nothing better than having a healthy lunch ready to go, right?

What Kind of Beets Should I Use?

For this spring salad, you’ve got several great beet options to choose from. Red beets are the most common and will give your salad that classic deep purple color, while golden beets offer a milder, less earthy taste and won’t stain other ingredients. Chioggia beets (also called candy cane beets) have beautiful pink and white stripes when raw, though they fade a bit when cooked. When shopping, look for firm beets with smooth skin and fresh-looking greens if they’re still attached – the fresher the greens look, the fresher the beet. If you’re short on time, pre-cooked beets from the produce section work perfectly fine too, just avoid the pickled variety for this recipe.

Options for Substitutions

This fresh spring salad is super adaptable and you can easily swap ingredients based on what you have:

• Beets: If beets aren’t your thing, try using roasted sweet potatoes or butternut squash chunks instead. Just dice and roast them the same way as you would the beets.
• Kale: Not a fan of kale? Any hearty green works great here – try spinach, arugula, or mixed spring greens. If using more tender greens, you won’t need to massage them like you do with kale.
• Apple: Pears make a nice substitute, or you could use sliced persimmons when in season. Any crisp, sweet fruit will do the job!
• Feta: Feel free to swap feta with goat cheese, blue cheese, or even small cubes of cheddar. For a dairy-free option, try adding diced avocado instead.
• Walnuts: Any nuts work well here – try pecans, almonds, or pumpkin seeds. Just make sure to chop them roughly the same size.
• Apple cider vinegar: You can use white wine vinegar or regular white vinegar mixed with a tiny bit of honey. Even balsamic vinegar would work well here.
• Blueberries: Feel free to use any berry you like – strawberries, raspberries, or blackberries all work great. You could even try pomegranate seeds when in season.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing this spring salad is overcooking the beets, which can leave them mushy instead of tender-crisp – aim for about 15-20 minutes of roasting time or until you can easily pierce them with a fork while they still maintain their shape. Raw kale can be tough and bitter, so don’t skip massaging it with a bit of olive oil and salt for about 2-3 minutes to break down its fibrous texture and make it more enjoyable to eat. When it comes to the apple and radish slices, cutting them too thick can overpower the other ingredients – use a sharp knife or mandoline to achieve paper-thin slices that’ll distribute evenly throughout the salad. For the best flavor balance, toss the salad right before serving and add the walnuts and feta last to maintain their texture and prevent them from getting soggy.

What to Serve With Spring Salad?

This fresh and colorful spring salad works perfectly as a side dish, but you can easily turn it into a complete meal with a few simple additions. A piece of grilled salmon or chicken breast would make this salad more filling while keeping things light and healthy. For a vegetarian option, try adding quinoa or chickpeas – they’ll bring extra protein and make the salad more satisfying. If you’re serving this for lunch, a warm piece of crusty whole grain bread on the side helps round out the meal and gives you something to mop up any extra dressing at the bottom of the bowl.

Storage Instructions

Keep Fresh: If you want to enjoy this salad at its best, keep the dressing separate from the other ingredients. Place your prepped veggies and fruits in an airtight container and store in the fridge for up to 3 days. The dressing can be kept in a small jar for up to a week.

Prep Ahead: You can get a head start by cooking the beets and prepping the kale up to 2 days before. Just store them separately in sealed containers in the fridge. When you’re ready to eat, slice your apple and radishes fresh to prevent browning, then toss everything together with the dressing.

Assembly Tips: Once dressed, this salad is best enjoyed right away. If you’re packing it for lunch, layer the ingredients with the heartier vegetables at the bottom, fruits in the middle, and delicate items like feta and walnuts on top. Pack the dressing separately and add it just before eating.

Preparation Time	10-15 minutes
Cooking Time	45-55 minutes
Total Time	55-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-300
• Protein: 5-7 g
• Fat: 15-20 g
• Carbohydrates: 30-35 g

Ingredients

For the salad:

• 1 tbsp feta cheese (crumbled, for a tangy bite)
• 2 beets (diced into 1/2-inch pieces)
• 2 radishes, sliced
• 3 cups chopped kale
• 3 walnut halves
• 1/2 tbsp olive oil (for cooking, I use Pompeian Extra Virgin)
• 1 small apple, sliced

For the dressing:

• 1/2 tbsp apple cider vinegar
• 1/2 tbsp lemon juice (freshly squeezed for brightness)
• 2 tbsp blueberries (fresh for best flavor)
• 1 tsp olive oil

Step 1: Prepare and Bake the Beets

Start by preheating your oven to 400ºF (200ºC).

Chop the beets into 1/2-inch slices and place them evenly on a baking sheet.

Drizzle olive oil over the beets and toss them to ensure they are well-coated.

Bake the beets for 40-50 minutes, or until they become soft and tender to the fork.

Step 2: Prepare and Bake the Kale

While the beets are baking, chop the kale into small pieces.

Drizzle a small amount of olive oil over the kale and massage it gently to coat the leaves.

In the last 5 minutes of the beets’ cooking time, place the kale in the oven either on a separate baking sheet or alongside the beets if there is space.

Bake for 5 minutes until the kale is wilted but still vibrant green.

Step 3: Make the Blueberry Vinaigrette

In a small jar, mash the blueberries with a fork.

Add olive oil, apple cider vinegar, and lemon juice to the jar.

Secure the lid tightly and shake the jar vigorously to combine all the ingredients into a smooth vinaigrette dressing.

Step 4: Assemble the Salad

Once the beets and kale are fully cooked, you’re ready to put the salad together.

In a large bowl, combine the baked beets, cooked kale, thinly sliced apple, and thinly sliced radishes.

Add walnuts and crumbled feta cheese to the mix.

Drizzle the freshly made blueberry vinaigrette over the salad.

Toss gently to ensure all the ingredients are evenly coated with the vinaigrette.

Step 5: Serve and Enjoy

Transfer the salad to a serving dish or individual plates.

This vibrant and healthy salad can be served immediately as a delightful side dish or a light main course.

Enjoy the combination of flavors and textures!