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!
Why You’ll Love This Recipe
- Show-Stopping Presentation: Let’s face it, your party platter just got a major upgrade—these salad skewers are as fun to look at as they are to eat.
- Bold and Balanced Flavors: Every bite is a little bit sweet, a little tangy, a little peppery, and that creamy goat cheese ties it all together.
- Customizable for Guests: Gluten free, vegetarian, and easy to adapt—these Beet Salad on a Stick beauties play nice with all kinds of eaters.
- Perfect for Make-Ahead: You can prep most of the components in advance, so entertaining is practically effortless.
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.
Pro Tips for Making Beet Salad on a Stick
- Get Mess-Free Beet Peeling: Slide on disposable gloves for peeling beets to avoid pink-stained hands and keep things tidy.
- Multitask While Beets Roast: Toast your walnuts and whip up the vinaigrette while the beets are in the oven—serious time saver!
- Chill Before Serving: For summer parties, refrigerate the assembled Beet Salad on a Stick for 20 minutes before serving so the goat cheese stays firm.
- Cut Cheese for Easy Skewering: Slice the goat cheese log while cold and use a lightly oiled knife to prevent sticking and crumbling.
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
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Can I use pre-cooked beets instead of roasting my own?
Absolutely! Packaged cooked baby beets are a fantastic shortcut and make assembling Beet Salad on a Stick even quicker. Just slice, skewer, and go—no one will know you skipped the oven.
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What can I substitute for goat cheese?
If you’re not a goat cheese fan, creamy feta or even a vegan cheese alternative can be used in this recipe, keeping the same vibrant flavor profile and texture combination.
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Can I make Beet Salad on a Stick ahead of time for a party?
Yes! You can roast and slice the beets, crumble the cheese, and even prepare the vinaigrette a day or two in advance. Assemble the sticks a few hours beforehand, keep them chilled, and drizzle with dressing just before serving for perfect party timing.
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How do I keep the goat cheese from crumbling when slicing?
Use a chilled cheese log and a sharp, thin knife wiped clean between cuts. Lightly oiling your knife or even using unflavored dental floss can help you cut through cleanly with minimal crumbling.
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!
PrintBeet Salad on a Stick Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Baking
- Method: Roasting
- Cuisine: International
Description
These Beet Salad Sticks are a fun and vibrant way to enjoy a healthy and flavorful appetizer or snack. Roasted beets, creamy goat cheese, peppery arugula, crunchy walnuts, and a sweet-tangy honey balsamic vinaigrette come together on skewers for a delightful presentation.
Ingredients
For the Salad:
- 2 beets
- 2 cups arugula
- 1 log of goat cheese
- 1/2 cup walnuts
For the Honey Balsamic Vinaigrette:
- 1/3 cup olive oil
- 3 Tbsp balsamic vinegar
- 2 Tbsp dijon mustard
- 1 Tbsp honey
- 1/8 tsp salt
- 1/8 tsp pepper
Instructions
- Roast the Beets: Preheat the oven to 400 degrees F. Scrub and wrap the beets in foil, then roast for 50-60 minutes. Let cool, peel, and slice into rounds.
- Assemble the Salad Sticks: Skewer the beet quarters, arugula, and goat cheese onto sticks. Top with walnuts and drizzle with honey balsamic vinaigrette.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg