Roasted Beet Goat Cheese Salad (Print Version)
Sweet roasted beets paired with creamy goat cheese and crunchy pecans dressed in tangy vinaigrette.
# What You'll Need:
→ Beets
01 - 3 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon 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 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
# Step-by-Step Guide:
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 - Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring occasionally until fragrant. Set aside.
03 - Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl 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 Suggestions:
01 -
- Its one of those salads that actually fills you up thanks to the hearty beets and protein rich cheese
- You can roast the beets days ahead and keep them in the fridge for instant salad assembly
02 -
- Wear gloves or use paper towels when peeling beets unless you want pink stained hands for days
- Roasted beets keep beautifully in the fridge for up to 5 days, making this salad meal prep friendly
03 -
- Buy beets with their greens still attached and youll know theyre fresh plus you get bonus cooking greens
- If your vinaigrette separates, just give it a quick whisk and it will come right back together