Beet Salad Appetizer Skewers
Inspired by my popular pear + brie salad skewers, this healthy beet appetizer is a fun twist on a classic beet salad! Pre-cooked beets are served on a stick, along with a bundle of arugula, and either feta or goat cheese. Finish with a drizzle of balsamic glaze and enjoy cold.
Love a classic beet salad with cheese, nuts, and balsamic? This simple appetizer with beets is a spin on that crowd-pleasing flavour combination, in finger food form.
This recipe uses packaged, pre-cooked beets so you don’t need to roast or cook the beets yourself. You can find these in many grocery stores (like Whole Foods or Costco). Simply cut up the beets and pair with either feta or goat cheese, arugula, pecans, and a drizzle of balsamic glaze to serve. The end result is fresh, healthy, and delicious!
Want more dietitian-designed appetizer ideas? Check out my roundup of 20+ easy appetizer recipes for more inspiration. You may love my fan-favourite goat cheese stuffed mini peppers, these herby cheese stuffed mushrooms, or my viral whipped feta with roasted strawberries!
Here are the ingredients you need
- Pre-cooked beets (packaged): To make this recipe come together quicker, I like to use pre-cooked beets. I always purchase these from a brand called Love Beets, which sells at my local Whole Foods and Costco! If you can’t find them, you are welcome to steam or roast the beets yourself. Just allow them to cool before you cut them up and add to the skewers.
- Feta or goat cheese: You may use either goat cheese or feta for this recipe, your preference! I personally cut up a block of feta. If using goat cheese, you can purchase a small log and roll pieces into small balls before adding to the skewers.
- Baby arugula: While you may experiment with other greens, I think baby arugula works best here!
- Walnuts or pecans: You may use either walnuts or pecans here – both pair perfectly. I recommend going for a raw, unsalted version.
- Balsamic glaze: I used both a drizzle of balsamic glaze and olive oil before serving these beet skewers. Both add flavour, and give it that true “beet salad” taste.
- Olive oil
Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Visual guide: how to make beet appetizer skewers
STEP 1: Start by breaking up either pecans or walnuts. You can use a knife or your hands to do this.
STEP 2: Then, cut a block of feta into small, bite-sized cubes. If using goat cheese, you can break pieces off of a goat cheese log and roll into small balls.
STEP 3: Next, slice up the pre-cooked beets into bite-sized pieces.
STEP 4: Then, take a skewer, and thread a piece of beet, a bundle of arugula, and a cube of feta. Repeat until all the ingredients are used up, then top with pecans, balsamic glaze, and a drizzle of olive oil!
Tips for making this recipe
- MAKE AHEAD: You may make these beet skewers up to a day in advance. Simply prep the skewers (threading the beets, arugula, and cheese) and store in an airtight container in the fridge. When ready to serve, plate them and add the nuts, balsamic glaze, and olive oil.
- SIZES: I recommend cutting both the beets and cheese into roughly 1/2-inch to 3/4-inch pieces. Use your best judgement based on what you think is the right size for a bite-sized appetizer – the goal is to eat the entire skewer in one bite, so that all the flavours are enjoyed together.
- LESS MESS: Beets are notoriously messy to work with! To make things a little cleaner, be sure to keep a couple paper towels on hand to wipe the red beet juices off your hands while you make the skewers.
- SKEWER ORDER: Be sure to thread the arugula between the beet and cheese, so that it stays in place.
- SKEWER SIZE: I recommend using short, appetizer skewers that are around 3-4 inches in length.
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Beet nutrition benefits
The root portion of the beet plant is rich in nutrition. One cup of beetroot provides about 15% of your daily fibre needs, along with micronutrients like:
- vitamin C
- iron
- vitamin B6
- magnesium
- potassium
- folate
Beets are rich in different phytochemicals that give them their vibrant colours. These phytochemicals are known to support health overall (many of them act as antioxidants)!
Beetroots are also known for their dietary nitrate content, which your body converts into nitric oxide. Nitric oxide helps to dilate your blood vessels, increase blood flow, improve exercise endurance, and even to lower blood pressure.
More recipes with beets
- Sweet Potato & Beet Salad With Tahini
- Golden Beet Salad With Quinoa
- Halloumi Couscous Salad With Beets
- Roasted Beets & Fennel With Orange Vinaigrette
Did you give this Beet Appetizer Skewers Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Beet Salad Appetizer Skewers
Ingredients
- Approx. 1/4 cup raw pecans, chopped (or walnuts)
- 150 grams feta cheese (5.3 ounces)
- 250 grams cooked beets (8.8 ounces – I purchase these pre-cooked)
- Approx. 2 cups baby arugula
- Balsamic glaze, to drizzle
- Olive oil, to drizzle
- Salt + pepper, to taste
Instructions
- Start by breaking up either pecans or walnuts into small pieces. You can use a knife or your hands to do this.
- Then, cut a block of feta into bite-sized cubes – roughly 1/2-inch thick. TIP: If using goat cheese, you can break pieces off of goat cheese log and roll into small balls.
- Next, slice the pre-cooked beets into bite-sized pieces. Again, aim for roughly 1/2-inch to 3/4-inch thickness.
- Take a small (4-inch) skewer, and thread a piece of beet, a bundle of ~5 leaves of arugula, and a cube of feta (or goat cheese) onto it. Place skewer on a serving platter and repeat until all the cheese and beets are used up.TIP: fold the arugula in half to make it a smaller bundle – it will stay in place wedged between the beet and feta.
- Gently press a few pieces of chopped pecans onto the feta so that they stick. Lightly drizzle balsamic glaze and olive oil overtop of skewers. Season with salt and black pepper, then serve!
Notes
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
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4 Comments on “Beet Salad Appetizer Skewers”
I made this for a happy hour with friends and it was delicious–except that the feta (cubes cut from a block) broke apart when I put them on the skewers. After several attempts, I just deconstructed the skewers and turned it into a salad. It was still delicious and nobody was the wiser.
I am wondering what the trick is to get the feta onto the skewers! Maybe the goat cheese balls would work better.
Hi Christine! Thanks for sharing your experience! I’m truly not sure what went wrong, I personally had no issues skewering the feta (as seen in the pics!) Perhaps it may vary depending on the brand of cheese… Sorry that it didn’t work out perfectly, but I’m happy you were able to salvage these into a salad at the very least!!
Thank you so much, Carrie! I suspect it was either the brand or the fact that I had just taken it out of the fridge. Maybe it would be better if allowed to warm to room temp.
It was absolutely delicious. I love these flavors together. I will make it again and figure out the cheese!
Cheers–
Christine
Thank you, Christine! Yes possibly the temperature of the cheese could make it more crumbly too!
So glad you enjoyed the flavour anyhow! I do have an actual beet salad version of this (with proper balsamic vinaigrette dressing, etc.) if you’re interested (linking that recipe here) 🙂