Cold Beet Salad Recipe

Cook and prepare beets

If your beets are not already cooked: trim tops and bottoms, place each color separately in foil or a covered baking dish with a splash of water and roast at 400°F (200°C) for 45–60 minutes until tender when pierced with a knife. Alternatively, simmer whole beets in salted water for 30–45 minutes. When cool enough to handle, slip off skins with your fingers or a paring knife. Cut beets into 1/2-inch dice or wedges and measure 2 cups of each color; transfer to a large bowl.

Make vinaigrette

Whisk together lemon juice, white wine vinegar, Dijon mustard, honey, and sea salt in a small bowl. Slowly whisk in the olive oil until emulsified. Taste and adjust seasoning with additional salt, lemon, or honey as needed. Add freshly ground black pepper.

Pour about two-thirds of the vinaigrette over the warm (or room-temperature) beets and toss gently to coat. Let the beets sit for at least 10 minutes to absorb flavor; if the beets are hot, allow them to cool to room temperature before proceeding.

Fold parsley into the dressed beets, reserving a small handful for garnish. This distributes fresh herb flavor and color throughout the salad.

Taste and adjust seasoning — add more salt, lemon juice, or oil if needed. If the salad seems dry, drizzle the remaining vinaigrette and toss again.

Plate the salad on a serving platter or divide among plates. Sprinkle the toasted chopped pistachios over the top for crunch.

Crumble the goat cheese evenly over the beets. If desired, sprinkle fennel fronds or microgreens for additional freshness and visual appeal.

Serve chilled or at room temperature. The salad can be chilled for 30 minutes to meld flavors; remove from the fridge 10 minutes before serving so flavors and texture soften. Leftovers will keep covered in the refrigerator for up to 3 days.