Beet & Goat Cheese Salad

Beet & Goat Cheese Salad

This is the perfect versatile salad that can make a satisfying lunch or refreshing starter to your dinner party.

This is one of our favorite salads and a fun way to add more color to your diet! If you’re not a fan of walnuts you can replace them with pistachios or sunflower seeds and if you prefer more of a bite you can also add in thinly sliced red onion.

Serving Size: 4 appetizer portions


  • 1 medium red beet
  • 1 medium golden beet
  • 1 orange cut into sections
  • 1/2 cup goat cheese
  • 6 cups baby spring mix
  • 1/2 cup walnuts
  • balsamic salad dressing to taste (we love Trader Joe’s Balsamic Glaze)


  1. Wash beets (leaving skin on) and place on steamer rack in Instant Pot with about 1/2 inch of water in the pot. If you don’t have an IP you can wash the beets and place in a pot of salted water and boil until tender (35-50 minutes).
  2. Ensure pressure cook valve is set to sealing and cook on high (pressure cook) for 25 minutes and allow to natural release
  3. Once cooled, use peeler to remove outer skin dice into bite sized pieces
  4. In a dry skillet, lightly toast the walnuts over low heat until golden brown. Remove from heat and set aside to allow the walnuts to cool completely.
  5. Combine all ingredients in a large bowl, toss with dressing and serve

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