Roasted Beet Goat Cheese Salad (Printable)
Sweet roasted beets combined with creamy goat cheese, toasted pecans, and fresh greens with a tangy dressing.
# Ingredient List:
→ Vegetables
01 - 4 medium beets, scrubbed and trimmed
02 - 4 cups mixed salad greens (arugula, spinach, baby kale)
→ Cheese & Nuts
03 - 3.5 oz goat cheese, crumbled
04 - 1/2 cup pecan halves
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1.5 tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on baking sheet. Roast for 40–45 minutes until tender when pierced with knife. Cool slightly, then peel and cut into wedges.
02 - Toast pecans in dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant. Remove from heat and let cool.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in small bowl until emulsified.
04 - Arrange salad greens on large platter or individual plates. Top with roasted beet slices, crumbled goat cheese, and toasted pecans. Drizzle with dressing immediately before serving.
# Helpful Tips:
01 -
- The earthy sweetness of roasted beets plays perfectly against tangy goat cheese and crunchy pecans
- It looks restaurant elegant but comes together with mostly pantry staples
- The make ahead nature of roasted beets means you can assemble this in minutes when guests arrive
02 -
- Roasting beets ahead of time and storing them in the refrigerator makes this salad come together in under ten minutes
- Let your dressing come to room temperature before serving, cold dressing congeals on greens
- Beet stains are permanent, so consider wearing gloves or working carefully when peeling
03 -
- Roasting extra beets means you can enjoy this salad all week with minimal additional prep
- Massage your greens with a tiny bit of olive oil before dressing them for better flavor absorption