Roasted Beet Goat Cheese Salad (Printable)
Sweet roasted beets, creamy goat cheese, and pecans combine with greens and vinaigrette for a fresh salad.
# What You Need:
→ Beets
01 - 3 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon kosher salt
→ Salad Base
04 - 5 ounces mixed salad greens (arugula, spinach, baby kale)
→ Toppings
05 - 4 ounces goat cheese, crumbled
06 - 1/2 cup pecan halves, toasted
07 - 1/4 small red onion, thinly sliced
→ Vinaigrette
08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon balsamic vinegar
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey
12 - Salt and pepper to taste
# How-To Steps:
01 - Preheat oven to 400°F. Wrap each beet in aluminum foil and place on a baking sheet. Roast for 40-45 minutes 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 until emulsified.
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.
# Expert Tips:
01 -
- The contrast of warm sweet beets against cool crisp greens makes every bite exciting
- It looks stunning on a platter like something from a restaurant but comes together in under an hour
02 -
- Dont skip wrapping beets individually in foil or theyll dry out in the oven
- Let the roasted beets marinate in some vinaigrette for 10 minutes before assembling for deeper flavor
03 -
- Wear gloves when peeling roasted beets unless you want pink hands for the rest of the day
- Cold beets can dull the flavor, let them come to room temperature before assembling