This beet and goat cheese salad is made with baby spinach, maple-glazed walnuts, lentils and a bright and tangy pomegranate dressing.
In winter, all singing is in the tops of the trees. ~ Mary Oliver
This beet and goat cheese salad is bright, tangy and delicious! Loaded up with baby spinach, lentils, and maple glazed walnuts add a nice richness and the flavors complement each other well. The punchy Pomegranate Dressing is bright and flavorful and fun and unique. We add black lentils for protein, but these can be left out if preferred!
It is easiest to make this salad in stages- cooking the beets and lentils ahead and making the dressing ahead. Then it all comes together quickly.
Beet Salad Ingredients
- Cooked beets: you can steam them or roast them or use the instant pot! You’ll need about 3 medium beets.
- Baby spinach: or sub-peppery arugula.
- Cooked lentils: we used black caviar lentils; or leave them out!
- Maple glazed walnuts (see notes)
- Creamy Goat cheese or feta
- Pomegranate Juice (or use pomegranate molasses, see recipe notes.)
- optional additions: torn basil or Italian parsley, pomegranate seeds
Beet Salad (instructions)
I highly recommend making the beet salad in stages- cooking the beets and lentils ahead, and making the dressing ahead. You can also make the maple-glazed walnuts ahead!
Step one: Cook the lentils and beets.
TIP: I’ve been using my instant pot to steam beets using the steamer rack- fast and easy! Feel free to roast or steam the beets on the stovetop.
Cook the lentils in ample salted water, like you would pasta. Drain and cool. You’ll need about 1/2 cup dry lentils. Black Caviar lentils are nice here or French Green lentils.
Step Two: Make the Pomegranate Vinaigrette!
Reduce pomegranate juice with the shallots. Then, combine the rest of the ingredients to make the festive dressing. You can make this up to 7 days ahead. You can also use pomegranate molasses.
Step Three: Make the Maple Glazed Walnuts.
Toss walnuts with maple syrup and a pinch of salt and optional allspice and bake at 350F until golden and toasty.
Step Four: Assemble the Beet Salad!
Place everything in a large bowl, and drizzle with half of the dressing. Add more as needed. The leftover Pomegranate dressing will keep up to 2 weeks in the fridge.
Step five: Toss the salad.
On the homefront: We are spending Christmas on Schweitzer Mountain, perched above snowy trees. The world is quiet up here, and insulated, much like living in a snow globe. The last few nights the moon has shown so brightly, reminding me of the light that is always present even on the longest night of the year.
In the distance, snowy trees wave their branches so joyfully, as if to say we are still here, and I can’t help but whisper back and say, I see you, and so am I. Somehow just being alive and breathing after this year feels like such an accomplishment. 🥂
I have such fond memories of waking up on Christmas to the scent of cardamom wafting from the oven. My Finnish mom would make Pulla, (Finnish Cardamom bread) on Christmas morning, and somehow the smell always brings me right back there to that happy place.
I love how food has a way of transporting us to another place and time, connecting us with loved ones.
Sending you the warmest, happy-scented wishes today. ❤️
More Favorite Beet salads
- Pear Gorgonzola Salad with Vanilla Fig Dressing
- Persimmon Salad with Shaved Fennel and Pomegranate
- Kale Farro Salad with Almonds and Pomegranate
- Fig Arugula Salad with Pecans
- Brussel Sprouts Salad with Hazelnuts and Dates
- Citrus Salad with Dates & Pistachios
Beet and Goat Cheese Salad Recipe
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Category: salad
- Method: tossed
- Cuisine: salad
- Diet: Vegetarian
Description
This Beet and Goat Cheese Salad is festive and flavorful. Steamed or roasted beets are tossed with baby spinach, goat cheese, maple-glazed walnuts, basil and a vibrant Pomegranate Vinaigrette. Add pomegranate seeds and basil if you like!
Ingredients
Pomegranate Dressing
- 1/2 cup pomegranate juice
- 2 tablespoons shallot, chopped fine
- 2 tablespoons red wine vinegar or champagne vinegar
- 4 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon orange zest, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- pinch allspice (optional)
Glazed Walnuts
- 1 cup walnuts
- 2 tablespoons maple syrup
- pinch salt and allspice (optional)
Salad:
- 5–7 ounces baby spinach (or sub arugula)
- 1 cup cooked lentils (black caviar lentils are nice here)
- 1 1/2–2 cups cooked beets (peeled and cut into wedges) about 3 medium beets
- 1/4 cup basil ribbons
- 1 cup pomegranate seeds
- 1/2–1 cup crumbled goat cheese, more for garnish
Instructions
Do ahead: Cook the lentils and beets. The fastest way is to cook lentils in ample boiling water, like you would pasta. Boil the beets (covered) cutting them in half if larger than a tennis ball (or feel free to roast). Peel and dice or slice.
Make the Pomegranate Vinaigrette:
In a small pot, heat pomegranate juice and shallots and bring to a simmer over medium-low or low heat. Simmer until reduced to 1/4 cup, about 10-15 minutes. Take care to simmer gently– as boiling will cause bitterness. (Aim for bubbling around the edges of the pot, rather than throughout.)
Once the pomegranate juice has been reduced, add to small bowl, and whisk in olive oil, vinegar, orange zest maple, salt and pepper. Add a pinch of allspice if you like.
Store in a sealed jar in the fridge for up to 7 days, shaking extra well before using.
Make the Maple Glazed Walnuts: Preheat oven to 35oF
Toss walnuts with maple syrup and a pinch of allspice and salt, and place on a parchment-lined sheet pan in the oven for 15 minutes, stirring halfway through. When golden, remove from oven, fluff with a fork, and let cool completely. The syrup will harden and become crackly and the nuts will break apart easily.
Assemble the salad:
In a large bowl, add spinach, cooked lentils, beets, basil and pomegranate seeds. Toss with some of the dressing (start with half) then add more as needed to coat all the ingredients generously and evenly. Taste, adjust salt and vinegar if needed.
Toss in the goat cheese and walnuts and serve!
Notes
You can replace pomegranate juice and maple syrup with 4 tablespoons of pomegranate molasses. Add more to taste.
Salad is easiest made in stages- cook lentils and beets ahead and refrigerate, make dressing and walnuts ahead.
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 317
- Sugar: 16.4 g
- Sodium: 288.3 mg
- Fat: 20.1 g
- Saturated Fat: 3.3 g
- Carbohydrates: 29.2 g
- Fiber: 6.8 g
- Protein: 9.6 g
- Cholesterol: 4.4 mg
Could I sub pomegranate juice with a lesser amount of pomegranate syrup? I’m thinking I’d need to cut the maple syrup and add something else (water?) To make up the liquid difference.
Yes, you can, and I believe it is in the recipe notes? I would wait to add water till the end, you may not need it.
Would love to make this for our christmas dinner as a starter. I only have pomegranate molasse :/ Can I use this? Which dip or side do u think can I add? They are big eaters 😀
Thanks so much 🙂
Yes, try the molasses, I bet it would be good! We have a lot of dips on the blog that would work, just type in the search bar!
A very eye catching salad that is very nutritious. How did you discover this salad. It is as pleasing as you are. Thank you.
Thanks Raja.;)
Wonderful. I did beets in pressure cooker as described 16 minutes and they were perfect. So much faster then roasting in the oven. Will do that again. I had the black lentils made already and the salad came together easily. I didn’t have pom juice so used fresh orange juice with shallot boiled down and went from there. I cut oil back ( that is just me saving a calorie where I can–I only used one teaspoon of blood orange olive oil) We loved it. Would make for a holiday or company anytime.
Perfect Frances!
Thanks Sylvia just a perfectly refreshing and healthy salad. Loved the vinaigrette and the texture of the walnuts throughout! Just looks and tastes spectacular! Cheers…
Thanks Michael- glad you enjoyed this! 🥂
Oh shoot Mary. Just curious, did you use 100% unsweetened Pomegranate Juice? Or a juice blend?
Nope. I used Pom brand 100% pomegranate juice. 😢
Hummm, sorry Mary, not sure what happened here? I’ve made this a few times and it’s always punchy and flavorful?
Loved this salad! The orange vinaigrette, basil and lentils really elevated the flavors from an ordinary beet salad to a wow salad. I served it for Christmas dinner and everyone raved about it. Topped with a piece of salmon, we had it as a main course a couple of days later. Thanks Sylvia! All your recipes are the best!
Great to hear Nan! Thanks!
We made this for a family dinner last night … walnuts and goat cheese on the side to accommodate various preferences … it’s SO delicious! Also the kind of food that really make you feel that you are being kind to your body. Another hit! Thank you Sylvia!
I’m so glad you enjoyed this Abbie!
Wow!! I just made this salad today and it is the bomb! It’s exactly as you said “festive, hearty, and full of great flavor”!! I am constantly blown away by the recipes you share with us on your website. You are the best!!! And I mean that from the bottom of my heart! You rock!!!!
Awwww. Thanks so much Debbie. Glad you enjoyed the salad. ❤️