Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets paired with creamy goat cheese and crunchy pecans, tossed in a tangy vinaigrette.

# 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

# 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.
05 - Sprinkle with crumbled goat cheese and toasted pecans. Drizzle with vinaigrette just before serving.

# Expert Advice:

01 -
  • The earthy sweetness of roasted beets balances perfectly with tangy goat cheese and nutty pecans
  • It looks stunning on the table but comes together with mostly hands off cooking time
  • You can roast the beets ahead and assemble everything in under ten minutes
02 -
  • Let those roasted beets cool completely before trying to peel them or you will burn your fingers like I did the first time
  • Rubbing the beets with a paper towel under cool running water makes the skins slip right off
  • The vinaigrette tastes better after sitting for 10 minutes so the flavors can meld together
03 -
  • Wear gloves when peeling the beets unless you want pink stained hands for days
  • Room temperature beets absorb more flavor from the vinaigrette than cold ones

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