Golden Beet and Greens Salad

This salad is great warm, room temp or cold! It’s easy and beets are the main ingredient! I used beet greens, kale and radicchio in this version since I had very few beet tops. This is a versatile use for beets!

Golden Beet and Greens Salad

Golden Beet and Greens Salad

You can serve warm, room temp or cold. If you don't have the beet greens, you can sub kale, radicchio, or any sturdy green. You can also use feta rather than goat cheese if you like.
Course Main Course, Salad
Cuisine American, French
Keyword beet greens, goat cheese, golden beets, vinaigrette
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 servings
Author misangela


  • 1 bunch Golden Beets, roasted You can use red ones, but the golden ones are a little milder and won't stain everything.
  • 1 bunch Beet greens (the ones on the beets), cleaned and cut into bite sized pieces sub kale, mustard or any sturdy green
  • 1/2 cup crumbled goat cheese sub feta if you like
  • 1/4 cup olive oil extra virgin
  • 2 Tbl seasoned rice wine vinegar or white balsamic would work
  • 2 cloves garlic, minced more or less to taste
  • S/P to taste
  • 1/4 cup slivered almonds, toasted toast in a dry pan over med hi heat, watch carefully not to burn


  • Cut beets into similar sized chunks (no need to peel) and roast with a little EVOO in a 400ºF oven until they are soft. Anywhere from 30-45 minutes. When done, set aside and let cool.
    Roasted Golden Beets
  • Mince up the garlic and mix with EVOO and vinegar until emulsified.
  • Toss greens in dressing. Then toss in the goat cheese.
    Greens salad with goat cheese, almonds and vinaigrette
  • When beets are cool, cut up into a small dice and add to salad. Toss.
  • Top with toasted almonds or toss them in.
  • Serve as a main or a side.