Do you need a perfect salad appetizer for end-of-summer BBQs or family get-togethers in the fall? Try this Beet Salad on a Stick! It’s a delicious appetizer that looks great on a tray, but I swear, it’s quick and easy to make!

Why is it perfect? Beet Salad on a Stick is simple, yet full of flavor, plus anything on a stick is so much FUN to eat! These little salad apps could be great for fall get-togethers including Halloween parties, Friendsgiving, Thanksgiving, or even Christmas! So be sure to pin the below photo to Pinterest and save this idea for when you’re planning your holiday meals!

Plus, it’s pink! You know I LOVE pink! Most of the pink things that I eat are loaded with sugar (donuts, cupcakes, ice cream, etc.) so it’s a nice change of pace to eat some pink veggies!

You’ll need a few ingredients. You can either make everything from scratch or take a couple short cuts with pre-cooked beets and store-bought honey balsamic vinaigrette. Your call! I won’t judge. But I’ll include the ingredients for everything!

Beet Salad on a Stick Ingredients:

Table of Contents show

3 beets or a package of pre-cooked beets
2 cups arugula
1 log of goat cheese
1/2 cup walnuts
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

These bamboo cocktail picks worked great!

I used walnuts to top my Beet Salad on a Stick to give it some extra flavor and crunch!

You can either thread a walnut onto the cocktail stick or you chop the walnuts and roll the goat cheese in the chopped walnuts to coat the cheese!

Here’s the homemade, fully from scratch, chopped and rolled walnuts/cheese version with a balsamic vinaigrette:

And here’s the easier to make, pre-cooked beets, no crushed walnuts and you don’t get all the ingredients in a bite version:

Either way, doesn’t that look delicious?!?

Let me know in a comment if you’ll make this salad appetizer for a party or get-together this fall!

Beet Salad on a Stick

Ingredients

2 beets
2 cups arugula
1 log of goat cheese
1/2 cup walnuts
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

Start by roasting the beets. Preheat your oven to 400 degrees F. Slice the tops off your beets close to the root and give them a good scrub. Then loosely wrap the beets in foil and roast them for 50-60 minutes. (Or use pre-cooked packaged baby beets from the store.)
Let the beets cool, then use a paper towel to rub the peel off.
Then slice the beets into rounds, then quarter slice the rounds.
Next, ready the ingredients and skewer the ingredients like an assembly line.
Start with two quarters of beet, a bunch of arugula, then a slice of goat cheese.
Top the salad sticks with chopped walnuts and a drizzle of honey balsamic vinaigrette.
Enjoy!

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