Citrus Beet Salad with Goat Cheese and Toasted Walnuts

This Citrus Beet Salad is what I make when I’m craving something fresh, colorful, and full of flavor. Tender beets, juicy tangerines, creamy goat cheese, and crunchy walnuts come together with a simple homemade dressing. It’s one of those salads I could eat all week.

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Why This Recipe Works

I love a good beet salad, and this Citrus Beet Salad is one of my favorites! It’s fresh, colorful, and packed with sweet, earthy, and tangy flavors that work so well together.

Sweet and Earthy Flavors: Tender beets and juicy tangerines are such a good combination. The citrus balances the earthy flavor of the beets beautifully, just like in my Roasted Beet and Burrata Salad.
Creamy and Crunchy: The tangy goat cheese adds a creamy bite, while toasted walnuts bring just the right amount of crunch. I love this beet and cheese pairing, especially in my Beet Terrine With Herbed Goat Cheese.
Fresh Citrus Tarragon Dressing: I love how simple this dressing is! Fresh tangerine juice, olive oil, and tarragon create a light, refreshing flavor that brings all the ingredients together.
Easy to Make Ahead: You can cook the beets ahead of time and keep them in the fridge until you’re ready to assemble the salad. I also love that boiling the beets makes this a quick, 30-minute recipe when I’m short on time.
Beautiful for Any Occasion: Using both red and golden beets makes this salad so colorful on a serving platter. It’s perfect for holiday dinners or whenever I want to serve something fresh and a little special.

Delicious Beet salad with citrus and tarragon dressing

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Ingredients

Beets – I love using a mix of red and golden beets for their beautiful colors and naturally sweet, earthy flavor. You can use just one variety if that’s what you have on hand.
Tangerines – Add a bright, juicy sweetness that pairs perfectly with the earthy beets. I use them both in the salad and for the dressing. Oranges or clementines work just as well.
Walnuts – Toasted walnuts add a delicious crunch and nutty flavor. I like to toast them in a dry skillet to bring out their natural flavor. Pecans or almonds are great alternatives.
Goat Cheese – Creamy, tangy goat cheese balances the sweetness of the beets and citrus beautifully. Crumbled feta works well if you prefer something a little saltier.
Fresh Tarragon – Adds a slightly sweet, anise-like flavor to the salad and dressing. I love how it complements the fresh citrus. You can substitute fresh parsley for a milder flavor.
Beet Greens – Don’t throw away those tender beet leaves! I like adding the smaller ones to the salad for extra freshness and color. You can also use arugula or baby spinach instead.

For full list of ingredients and instructions, see recipe card below.

Instructions

Cook the beets: Reserve the tender beet leaves. Halve or quarter the beets and boil in salted water for 15–20 minutes until tender. Cook different colors separately.
Prepare the toppings: Slice the tangerines into rounds and arrange them on a platter. Toast the walnuts over medium-low heat until golden.
Make the dressing: Shake the olive oil, tangerine juice, finely chopped tarragon, and salt together in a jar.
Assemble and serve: Cool and peel the beets, then toss them with most of the dressing. Arrange with the tangerines and beet leaves; top with walnuts, goat cheese, remaining tarragon, and reserved dressing.

For full list of ingredients and instructions, see recipe card below.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Beet Options: I love using both red and golden beets for their beautiful colors, but you can use either one. Try roasting the beets instead of boiling them for a deeper, sweeter flavor.
Citrus Swaps: I usually reach for tangerines, but oranges, blood oranges, or clementines work just as well. You can also mix different citrus fruits for extra color and variety.
Cheese Options: Goat cheese adds a creamy, tangy bite, but crumbled feta is a great alternative. I also like using fresh burrata for a creamier option.
Nut Swaps: Toasted walnuts are my favorite, but pecans, pistachios, or sliced almonds work beautifully. You can also use toasted pumpkin seeds for a nut-free option.

What to Serve with Citrus Beet Salad

Main Dishes

We love serving this Citrus Beet Salad alongside Citrus Grilled Shrimp and Avocado Salad or Crispy Skin Salmon With Veggies and Noodles. The sweet citrus and earthy beets pair beautifully with seafood for a fresh, satisfying dinner.
For a casual lunch, we like pairing it with a B.L.A.T. Sandwich. It’s also delicious alongside Mediterranean Chopped Salad With Herb Vinaigrette for a colorful, veggie-packed spread.

Drinks

For a brunch or gathering, we love serving this salad with a Citrus Rosemary Spritz With Manchego Slices or a Pomegranate Tangerine Bellini. Both complement the fresh citrus flavors in the salad beautifully.
When we’re hosting friends, a Blackberry Mint Cocktail adds a refreshing, fruity touch. We also love pairing this salad with a Cranberry Fizz Cocktail for a festive brunch or holiday meal.

FAQs

Can I roast the beets instead of boiling them?

Absolutely! Roasting brings out the natural sweetness of the beets and gives them a deeper flavor. Wrap whole beets in foil and roast at 400°F for 45-60 minutes, or until fork-tender. Let them cool slightly before peeling and slicing.

Do I need to peel the beets before cooking?

No, I actually recommend leaving the skins on while cooking. Once the beets are tender, rinse them under cold water and gently rub the skins off with a paper towel. It’s much easier than peeling raw beets!

Why should I cook red and golden beets separately?

Red beets release their deep red color into the cooking water, which can stain golden beets. Cooking them separately helps preserve their beautiful colors. I also recommend keeping them separate until you’re ready to assemble the salad.

Can I serve this salad warm or cold?

Both work beautifully! I love serving it slightly warm when the beets have just finished cooking, but it’s equally delicious chilled. If serving cold, let the beets sit at room temperature for a few minutes so their flavor comes through.

How long does Citrus Beet Salad last in the fridge?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the goat cheese, walnuts, and fresh greens separate until serving. I don’t recommend freezing this salad because the citrus and cheese can lose their texture after thawing.

More Salad Recipes You’ll Enjoy

Honey Lime Fruit Salad – This Honey Lime Fruit Salad is light, bright, and easy to throw together with any fruit. It’s a sweet summer staple in our house.
Raw Brussels Sprouts Salad with Parmesan – This Raw Brussels Sprouts Salad with Parmesan is tossed in a citrus vinaigrette. Adding almonds and red onions makes for a delicious, crunchy salad.
Watermelon Salad Recipe With Honey Lime Dressing – This Watermelon Salad Recipe with Honey Lime Dressing takes minutes to prepare and is a party-ready summer appetizer or side dish.
Prosciutto And Melon – Prosciutto and melon is a classic Italian pairing that’s always a hit! It’s ideal for warm summer evenings or sophisticated dinner parties.

If you try this Citrus Beet Salad recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!