Beet Salad on a Stick Recipe

Looking for an appetizer that makes everyone stop and say, “Wait, what is that?” Beet Salad on a Stick delivers all the best flavors of a classic beet salad, but in a show-stopping, hand-held form. Sweet, earthy roasted beets, tangy goat cheese, fresh arugula, and crunchy walnuts come together in every colorful bite—it’s a vibrant party on a skewer!

Ingredients You’ll Need

The magic of Beet Salad on a Stick comes from the simple, vibrant ingredients—each one brings something special, whether it’s flavor, crunch, or that irresistible pop of color. Here’s how everything works together in this stunning appetizer.

• Beets: Roasted beets are sweet, earthy, and the foundation of these salad sticks; go for the deepest red you can find for maximum wow-factor.
• Arugula: These peppery leaves add a fresh, spicy kick and help keep each bite bright and lively.
• Goat cheese: Creamy, tangy goat cheese is the classic match for beets—slice or crumble it to suit your skewers.
• Walnuts: Toasted walnuts add a toasty, nutty crunch that contrasts beautifully with the other soft textures.
• Olive oil: Forms the silky backbone of your honey balsamic vinaigrette—go for extra-virgin if you can.
• Balsamic vinegar: Brings sweet-tart depth and a gorgeous gloss to drizzle over your salad sticks.
• Dijon mustard: A spoonful brings gentle heat and helps emulsify the dressing so it hugs every bite.
• Honey: Adds floral sweetness and ties together the earthy and tangy notes.
• Salt and Pepper: Just a pinch of each brings all the flavors into sharp, zippy focus.

Variations

The genius of Beet Salad on a Stick is that you can totally make it your own! Don’t be shy—swap an ingredient, change up the dressing, or add your favorite flavors to suit any occasion or dietary need.

• Swap in Blue Cheese: Love a bolder cheese? Crumbled blue cheese instead of goat cheese delivers deeper, tangier flavor.
• Make it Vegan: Choose a plant-based cheese and swap maple syrup for honey in the vinaigrette.
• Add Citrus: Tuck a segment of orange or grapefruit onto each skewer for juiciness and brightness.
• Try Different Greens: Baby spinach or watercress make delicious alternatives to arugula if you want a milder bite.

How to Make Beet Salad on a Stick

Step 1: Roast and Prep the Beets

Preheat your oven to 400°F. Trim the tops off your beets close to the root, then give them a good scrub—no need to peel yet! Wrap each beet loosely in foil and place them on a baking sheet. Roast for 50–60 minutes until tender and easily pierced with a fork. If you’re in a hurry, pre-cooked packaged baby beets work beautifully here too!

Step 2: Peel and Slice the Beets

Once the beets are cool enough to handle, use a paper towel to gently rub off the skins—they should slide right off, leaving you with jewel-toned beets. Slice them into rounds first, then quarter each round so you get perfect bite-sized wedges for skewering.

Step 3: Assemble the Skewers

Set up your workspace assembly-line style: lay out all your ingredients for easy grabbing. On each skewer, thread two beet quarters, a little handful of arugula (folded or bunched), and a slice or chunk of goat cheese. Repeat until all ingredients are used up.

Step 4: Mix the Honey Balsamic Vinaigrette

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the dressing is glossy and well combined. Taste and tweak the seasoning to your liking—it should be tangy, sweet, and a little peppery.

Step 5: Garnish and Serve

Place your beet salad sticks on a serving platter. Sprinkle generously with chopped walnuts (bonus points for toasting them first), drizzle over the honey balsamic vinaigrette, and serve immediately. Get ready for a round of “oh wow!” at your table.

How to Serve Beet Salad on a Stick

Garnishes

A drizzle of honey balsamic vinaigrette ties everything together, but don’t stop there! A sprinkle of fresh chopped herbs—think dill, chives, or parsley—adds gorgeous color and a fresh garden note right as people bite in. If you love a salty finish, add a pinch of flaky sea salt just before serving for that final flavor pop.

Side Dishes

Beet Salad on a Stick is wonderful next to grilled proteins like salmon, chicken, or steak, or as part of a Mediterranean mezze platter with hummus and pita. For lighter gatherings, pair with seasonal soups or herby focaccia for an all-around garden party feel.

Creative Ways to Present

Get playful with your serving tray—arrange the skewers standing upright in a shallow bowl filled with dry lentils or rice (great for buffet tables), or fan them out on a marble board for a modern look. For a holiday party, alternate golden and red beets for stripes that double as décor!

Make Ahead and Storage

Storing Leftovers

If you have extra Beet Salad on a Stick after your gathering (lucky you!), simply store the assembled sticks in an airtight container in the fridge. They’ll stay fresh and tasty for up to two days—just keep the vinaigrette separate until serving to prevent sogginess.

Freezing

Because of the delicate arugula and creamy goat cheese, freezing is not recommended—the texture just won’t be the same. Instead, enjoy them fresh and fabulous, or prep components separately for easy last-minute assembly.

Reheating

There’s no need to reheat Beet Salad on a Stick—these are meant to be enjoyed cool or at room temperature! If you’ve prepped ahead, just let them sit out for 10 minutes before serving, and then add the finishing drizzle of vinaigrette.

FAQs

Final Thoughts

I can’t say enough how much fun—and how truly delicious—Beet Salad on a Stick is at any gathering. The flavors are classic, the colors are stunning, and the playful “on a stick” presentation never fails to delight. Give it a whirl for your next get-together—you’ll love seeing everyone reach for seconds and ask for the recipe!

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