Dinner

Beet Salad with Pine Nuts, Goat Cheese, and Pomegranate Seeds Recipe

ByNaomi Fletcher February 13, 2026February 13, 2026

Introduction

This vibrant beet salad combines fresh greens with sweet roasted beets, tangy goat cheese, and crunchy pine nuts for a delightful mix of flavors and textures. The homemade citrus balsamic dressing ties everything together, making it a perfect light lunch or side dish.

A white bowl holds a fresh salad with three main visible layers: the bottom layer is a mix of green leafy vegetables showing different textures, from smooth spinach leaves to light curls of lettuce; the middle layer has dark red, cubed beets evenly spread out; the top layer is scattered with bright red pomegranate seeds, creamy white cheese crumbs, and small tan pine nuts. The bowl sits on a white marbled surface with a half pomegranate visible above it and some green leaves around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz baby spinach (fresh)
6 oz mixed greens
3 beets (cooked and diced into 1-inch cubes)
1/2 cup pine nuts
1/2 cup goat cheese (crumbled)
1/2 cup pomegranate seeds
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons orange juice (freshly squeezed)
1 tablespoon lemon juice
2 tablespoons honey (or maple syrup)
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Instructions

Step 1: Prepare the salad dressing by combining olive oil, balsamic vinegar, orange juice, lemon juice, honey, salt, and pepper in a medium bowl. Whisk until fully blended.
Step 2: If not using immediately, pour the dressing into a mason jar and refrigerate. Shake well before serving.
Step 3: On a serving plate, layer the baby spinach and mixed greens evenly.
Step 4: Add the diced cooked beets, pine nuts, crumbled goat cheese, and pomegranate seeds on top of the greens.
Step 5: Drizzle the prepared dressing over the salad, toss gently to combine, and serve immediately.

Tips & Variations

Toast the pine nuts lightly in a dry skillet for extra crunch and nuttiness.
Substitute quinoa or arugula for the mixed greens to add different textures and flavors.
Use roasted or pickled beets according to your preference for varying sweetness and acidity.
For a vegan version, replace goat cheese with crumbled tofu or omit it altogether.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with fresh dressing just before serving to keep the greens crisp. The dressing can be kept for up to a week.

How to Serve

A fresh salad in a white bowl sits on a white marbled texture background; the salad has three main layers: the bottom layer is a mix of green leaves including spinach and arugula, creating a leafy base with different shades of green; the middle layer is made up of deep red, cubed beetroot scattered evenly; the top layer features bright red pomegranate seeds shining with juice, small white crumbles of feta cheese, and light brown pine nuts evenly sprinkled; around the bowl, a halved pomegranate shows vibrant seeds, and a few scattered green leaves add freshness; a wooden spoon and a woman's hand touching the edge of the bowl are partially visible; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of cooked?

Raw beets are quite firm and earthy, so it’s best to cook or roast them first to soften their texture and bring out their natural sweetness for this salad.