Side Dishes
A beet salad recipe using canned beets transforms humble pantry staples into a vibrant, restaurant-worthy dish in just 10 minutes. The secret lies in balancing earthy, sweet beets with bright citrus dressing and crunchy toppings—no fancy prep required.
I developed this recipe after discovering how canned beets could rival fresh ones when paired with the right textures and flavors.
What makes this salad special is its versatility—it works as a light lunch, side dish, or even a vegan main with added protein. The canned beets provide natural sweetness without the mess of peeling and chopping, while a zesty lemon-dill dressing cuts through their richness.
Toppings like toasted walnuts, crumbled goat cheese, or avocado add depth and keep every bite interesting.
By the time you assemble this salad, you'll have a dish that's visually stunning with its deep purple hues and textural contrast. The dressing clings to the beets, the greens stay crisp, and the toppings add satisfying crunch. It's the kind of salad that makes healthy eating feel indulgent.
Perfect for meal prep or last-minute gatherings, this recipe proves canned beets can be just as impressive as fresh. Let's get started—your taste buds will thank you.
Ingredients for beet salad recipe using canned beets
Pantry staples meet fresh flavors—no fancy ingredients, just vibrant purple magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Beets 🍠 | 15 oz | Drained, sliced or quartered |
| Baby Arugula 🌱 | 5 oz | Or baby spinach |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Lemon Juice 🍋 | 3 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For dressing |
| Walnuts 🥜 | ½ cup | Toasted, roughly chopped |
| Goat Cheese 🧀 | 4 oz | Crumbled, optional |
| Red Wine Vinegar 🍷 | 1 tbsp | For tangy kick |
| Honey 🍯 | 1 tbsp | For balance |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For finishing |
| Avocado 🥑 | 1 whole | Sliced, optional topping |
Canned beets are the star here, and Trader Joe's or Whole Foods have the best quality. Look for beets packed in water or juice—not vinegar—since those can taste overly tangy. The 15 oz can gives you plenty for this salad, and you can save the rest for snacks or smoothies. Fresh dill is ideal, but if you're using dried, cut the amount to one-third. Walnuts should be toasted until golden—5 minutes in a dry pan does the trick. Goat cheese adds richness, but skip it for a vegan version and use vegan feta instead.
No fresh dill? Substitute with parsley or tarragon—both work well. Running low on olive oil? Avocado oil is a great swap, though it has a milder flavor. The honey balances the beets' earthiness, but maple syrup works in a pinch. If you're making this ahead, keep the dressing separate until serving—it keeps greens crisp. The avocado should be sliced last so it stays fresh. For extra crunch, add toasted pumpkin seeds or crispy chickpeas.
This salad keeps best in the fridge for 2 days if you store the dressing separately. The beets will soften over time, so add them last if prepping ahead. Walnuts stay fresh for 1 week in an airtight container, but toast them fresh for maximum crunch. Goat cheese lasts 1 week in the fridge, but if it dries out, sprinkle a little water and cover tightly. Double the dressing recipe—it's perfect for drizzling on roasted veggies or grain bowls too.
Why You'll Love This Recipe
- I’ll be real: canned beets cut my prep time in half. Just drain, slice, and toss—no peeling, no waiting for roasting. The baby arugula stays crisp even when the salad sits, so you’re not stuck with wilted greens.
- No Chopping Needed: I’ll be real: canned beets cut my prep time in half. Just drain, slice, and toss—no peeling, no waiting for roasting. The baby arugula stays crisp even when the salad sits, so you’re not stuck with wilted greens.
- Bright & Tangy: Here’s what sold me—the lemon juice and dill turn this into a zesty, almost herby salad. That earthy beet meets the sharp citrus like a match made in heaven, and the olive oil ties it all together without overpowering.
- Packable Lunch Hero: Between us, this is my go-to for work lunches. The beets hold up in a container, the arugula stays fresh for days, and the dressing keeps everything from getting soggy. Throw in some feta or walnuts if you’re feeling fancy, but it’s still solid on its own.
Step-by-step instructions for vibrant beet salad
This salad comes together faster than you can say "purple perfection"—just 10 minutes of hands-on work.
Prepare the Beets and Greens
Drain the 15 oz canned beets thoroughly and slice them into ¼-inch thick rounds or quarter them if they're particularly large. I like to use a sharp chef's knife for this—it gives you clean slices without crushing the beets. Place them in a medium bowl and set aside.
Next, rinse the 5 oz baby arugula under cold water and drain it well in a colander. Shake off any excess water and add it to the bowl with the beets. The arugula's peppery bite balances the earthy sweetness of the beets beautifully. Give everything a gentle toss with your hands to combine—just enough to distribute the greens evenly.
Toast the Walnuts
While the beets and greens mingle, toast the ½ cup walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly. You'll smell that nutty aroma fill your kitchen—that's your cue they're ready. Watch carefully so they don't burn; they should turn a light golden brown and become fragrant.
Transfer the toasted walnuts to a cutting board and roughly chop them with a knife. The texture should be uneven—just big enough chunks to add crunch without overwhelming the salad. Add them to the beet and arugula mixture and toss again to distribute evenly.
Whisk the Dressing
In a small bowl, whisk together the ½ cup extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tbsp red wine vinegar, and 1 tbsp honey. The mixture should look emulsified but still slightly streaky—that's perfect. Season with ½ tsp diamond crystal kosher salt and ¼ tsp freshly ground black pepper, then whisk again until fully combined.
Here's the thing—this dressing needs to sit for 2 minutes before using. It allows the flavors to meld and the honey to fully incorporate. While it rests, give your salad another toss to make sure everything is well distributed.
Assemble and Finish
Pour the dressing over the salad and toss gently but thoroughly with your hands. You want every leaf and beet slice to be coated evenly. Taste a bite—if it needs more brightness, add a splash more lemon juice. If it needs more richness, drizzle with a bit more olive oil. Adjust to your preference.
Finally, crumble the 4 oz goat cheese over the top and slice the 1 whole avocado into ¼-inch thick pieces. Tuck the avocado slices into the salad and garnish with the ¼ cup chopped fresh dill. The creamy avocado and tangy goat cheese elevate this salad from simple to spectacular.
Serve Immediately
This salad shines when served right away, so don't wait. The vibrant purple beets will keep their color best when eaten fresh. Divide among plates and enjoy immediately—each bite delivers a perfect balance of earthy beets, peppery greens, nutty walnuts, and creamy avocado.
Real talk: This salad holds up well for 2 hours in the fridge if you need to prep ahead, but the texture and color will be at their peak when served fresh. Store any leftovers in an airtight container with a paper towel on top to keep the greens crisp.
Pro Tips For Making Beet Salad Recipe Using Canned Beets
- Drain and Rinse Beets: Canned beets come packed in syrup or juice, which makes the salad taste cloyingly sweet if you skip this. Dump them into a colander, give them a quick cold water rinse, and pat very dry with paper towels—wet beets dilute your dressing and make the arugula soggy.
- Slice Beets Thin: Thick, uneven slices look lazy and take forever to eat. Use a sharp knife (or mandoline if you’re fancy) to cut them into ⅛-inch slices—this ensures even cooking if you’re quickly searing them, and they’ll wilt perfectly into the arugula without overpowering it.
- Toss Arugula Last: Baby arugula wilts faster than you’d think, especially when mixed with juicy beets. Keep it separate until the very end, then gently fold it in with the dressing—this keeps the leaves crisp and prevents a sad, limp salad that looks like it’s been sitting out all day.
- Use Warm Dressing: Cold lemon juice and olive oil taste flat against warm beets. Microwave the dressing for 10 seconds before tossing—just enough to wake up the flavors. (Yes, it’s weird, but your taste buds will notice the difference.)
Perfect pairings for this dish
Citrus Dressing Upgrades
Swap the lemon for orange juice and add 1 tsp grated orange zest to the dressing for a brighter, more complex flavor. I love this combo—it adds a subtle floral note that pairs beautifully with the earthy beets.
For extra zing, add ½ tsp chili flakes to the dressing for a sweet-spicy kick. 🍊
Protein Add-Ins
Turn this salad into a hearty meal by adding ½ cup cooked quinoa or ½ cup chickpeas. The quinoa adds a nutty base, while chickpeas bring satisfying texture.
For a richer option, top with 2 oz crumbled feta instead of goat cheese. I often serve this as a main with grilled chicken on the side.
Crunchy Toppings
Swap walnuts for toasted pecans or pumpkin seeds if you prefer a different texture. For extra crunch, add ¼ cup crispy fried shallots—they add a sweet, savory dimension. I also love adding ½ cup shredded carrots for a fresh, slightly sweet crunch that holds up well in the fridge.
Cheese Alternatives
Skip the goat cheese for vegan feta or marinated tofu crumbles to keep it plant-based. For a nutty twist, use ¼ cup crumbled blue cheese if you love bold flavors.
The blue cheese's tang cuts through the beets' sweetness beautifully. If you're avoiding dairy entirely, omit the cheese and add ¼ cup hummus for creaminess.
Herb Variations
Swap dill for fresh mint or cilantro if you're craving different flavors. Mint adds a refreshing brightness, while cilantro brings a citrusy note. For a more robust flavor, use 1 tbsp chopped tarragon instead of dill.
I often mix 1 tbsp dill with 1 tbsp parsley for a more complex herb blend.
Sweet-Tangy Balance
Adjust the honey-to-vinegar ratio to suit your taste—try 2 tbsp honey and 2 tbsp vinegar for extra sweetness or 1 tbsp honey and 2 tbsp vinegar for more tang.
For a smoky touch, add ½ tsp smoked paprika** to the dressing. This works especially well if you're serving the salad with grilled meats or roasted vegetables. 🔥
Nutrition facts
Frequently asked questions
Can I use canned beets straight from the can without draining them?
No, you should always drain and rinse canned beets first. The liquid they're packed in can be salty or vinegary, which will overpower your salad's delicate flavors. Simply rinse them under cold water after draining to remove any excess brine or syrup.
What's the best way to store leftover beet salad?
Store the dressing separately in a small container and keep the salad components in an airtight container with a paper towel on top. This keeps the greens crisp for up to 2 days in the fridge. The beets will soften slightly, so add them fresh when serving.
Can I make this salad ahead of time?
Prep everything except the dressing and avocado up to 2 hours ahead. Store the salad base (beets, greens, walnuts) in the fridge, then assemble and dress just before serving. Add avocado slices last to prevent browning.
How do I make this salad vegan?
Skip the goat cheese and use vegan feta or marinated tofu crumbles instead. For extra creaminess, add ¼ cup hummus or avocado slices. The dressing remains vegan as written—just ensure your honey is plant-based if needed.
Why do my canned beets taste bitter?
Canned beets can taste bitter if they're packed in vinegar or if they've been stored too long. Always choose beets packed in water or juice, and check the expiration date. For extra sweetness, add 1 tsp maple syrup to the dressing or toss the drained beets with 1 tbsp lemon juice before adding to the salad.