Roasted Beet Goat Cheese Salad (Printable)
Vibrant salad featuring roasted beets, goat cheese, pecans, and a tangy vinaigrette for a fresh, wholesome meal.
# Ingredient List:
→ Beets
01 - 3 medium beets, trimmed and scrubbed
02 - 1 tbsp olive oil
03 - 1/4 tsp kosher salt
→ Salad Base
04 - 5 oz mixed salad greens (arugula, spinach, baby kale)
→ Toppings
05 - 4 oz goat cheese, crumbled
06 - 1/2 cup pecan halves, toasted
07 - 1/4 small red onion, thinly sliced
→ Vinaigrette
08 - 3 tbsp extra virgin olive oil
09 - 1 tbsp balsamic vinegar
10 - 1 tsp Dijon mustard
11 - 1 tsp honey
12 - Salt and pepper, to taste
# How to Make:
01 - Preheat oven to 400°F. Wrap each beet in aluminum foil and place on a baking sheet. Roast for 40–45 minutes, or until tender when pierced with a knife. Let cool, then peel and cut into wedges or cubes.
02 - While beets roast, toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring occasionally, until fragrant. Set aside.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
04 - Arrange mixed greens on a large platter or individual plates. Scatter roasted beets and red onion slices over the greens. Sprinkle with crumbled goat cheese and toasted pecans. Drizzle with vinaigrette just before serving.
# Helpful Tips:
01 -
- The way earthy roasted beets dance with tangy creamy goat cheese creates pure magic on your fork
- This salad converts beet skeptics into believers with just one bite
02 -
- I learned the hard way that wearing gloves while peeling roasted beets saves your hands from staining for days
- Marinating the warm beets in a splash of vinaigrette while they cool makes them infinitely more flavorful
03 -
- Buy beets with the greens still attached and sauté those greens as a bonus side dish
- Invest in a good vegetable peeler, it makes peeling roasted beets infinitely easier