Roasted Beet Goat Cheese Salad

There was this tiny farmstand near my old apartment that sold beets still dirt-caked, and the woman running it told me roasting them was the only way shed ever prepare them. I was skeptical until I tried it and realized roasting turns beets into something entirely different, sweet and concentrated instead of earthy and raw. Now this salad is my go-to when I want something that looks impressive but takes almost no active effort. The way the creamy goat cheese plays against those sweet roasted beets is just magic.

I made this for a dinner party once where I completely forgot to buy bread and people didnt even notice because this salad was satisfying enough on its own. One guest asked for seconds and then actually asked if she could take some home in a container. Thats when I knew this wasnt just another pretty salad that leaves everyone hungry an hour later.

Ingredients

• 3 medium beets: Roasting transforms them from earthy to candy sweet, so dont skip this step
• 1 tbsp olive oil: Helps the beets roast evenly and develop a nice exterior
• 1/4 tsp kosher salt: Just enough to enhance their natural sweetness
• 5 oz (140 g) mixed salad greens: Arugula adds peppery bite while spinach brings a mild base
• 4 oz (115 g) goat cheese: Room temperature cheese crumbles more beautifully and feels creamier
• 1/2 cup (60 g) pecan halves: Toast them yourself and youll never go back to store bought
• 1/4 small red onion: Thin slices add just enough sharpness to cut through the richness
• 3 tbsp extra virgin olive oil: The base of your vinaigrette and worth using the good stuff here
• 1 tbsp balsamic vinegar: Adds that perfect tangy sweetness that pairs so well with beets
• 1 tsp Dijon mustard: The secret to getting your vinaigrette to emulsify properly
• 1 tsp honey: Balances the acid and brings everything together
• Salt and pepper: Finish with a generous pinch of each to wake up all the flavors

Instructions

Roast the beets:

Wrap each beet tightly in foil and roast at 400°F until tender, about 45 minutes. Let them cool enough to handle, then slip off the skins and cut into wedges or cubes.

Toast the pecans:

Heat a dry skillet over medium heat and add the pecans, stirring constantly for 3 to 4 minutes until fragrant and golden. Transfer immediately to a plate so they dont keep cooking in the hot pan.

Whisk together the vinaigrette:

Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk vigorously until thickened and emulsified.

Assemble the salad:

Spread the greens across your platter and arrange the roasted beets and red onion on top. Sprinkle generously with crumbled goat cheese and those toasted pecans.

Finish and serve:

Drizzle with vinaigrette right before serving so everything stays crisp and vibrant.

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My sister claimed she hated beets until I served her this salad without telling her what was in it. She took one bite and literally stopped mid conversation to ask what these sweet red jewels were. Now she texts me every time she makes it, usually with a photo of her pink stained cutting board as proof.

Make Ahead Magic

Ive learned through many last minute dinner preparations that this salad is actually better when you roast the beets ahead and let them marinate in some of the vinaigrette. The beets soak up all that flavor and become even more incredible, plus you look like a kitchen genius when dinner comes together in five minutes.

Playing with Variations

Sometimes I swap in walnuts or pistachios when pecans feel too predictable, and both bring their own lovely nutty personality to the party. In autumn, thinly sliced persimmons or apple wedges make this feel entirely new and seasonal.

Serving Suggestions

This salad holds its own as a light lunch or shines as the perfect starter before something rich like a pasta or grilled meat. A crisp white wine like Sauvignon Blanc cuts through the goat cheese beautifully and makes the whole experience feel a bit special.

• Serve the vinaigrette on the side if youre planning leftovers so nothing gets soggy
• Warm the roasted beets slightly before assembling for a nice temperature contrast
• Use a vegetable peeler to shave extra goat cheese on top for an elegant finish

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Heres to salads that are substantial enough to feel like a real meal and pretty enough to make any table look like a restaurant setup.

Recipe Questions & Answers

→ How do I roast beets properly?

Wrap cleaned beets individually in aluminum foil and roast at 400°F (200°C) for 40-45 minutes until tender when pierced.

→ Can I substitute pecans with other nuts?

Yes, walnuts or pistachios can be toasted and used as alternatives to pecans for similar crunch and flavor.

→ What is the best way to prepare the vinaigrette?

Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.

→ How should I assemble the salad for serving?

Arrange mixed greens on a plate, scatter roasted beets and sliced red onions, then top with crumbled goat cheese and toasted pecans before drizzling vinaigrette.

→ Can the roasted beets be marinated before serving?

Yes, marinating roasted beets briefly in vinaigrette enhances flavor before layering them in the salad.