Roasted Beet Goat Cheese Salad (Printable)
Vibrant salad featuring roasted beets, creamy goat cheese, toasted pecans, and a tangy vinaigrette 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
# Steps:
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, 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 just before serving.
# Expert Advice:
01 -
- The roasted beets become candy sweet and practically melt in your mouth
- It looks stunning on the plate but comes together in under an hour
- You can roast the beets ahead of time and assemble last minute
02 -
- Don't skip wrapping the beets individually—roasting them unwrapped dries them out completely
- The dressing can be made up to three days ahead and stored in the refrigerator
- This salad gets soggy quickly, so dress it immediately before serving, not beforehand
03 -
- Wear gloves when peeling beets unless you want pink-stained hands for days
- A sprinkle of fresh thyme or basil right before serving adds another layer of flavor