Roasted Beet Goat Cheese Salad (Print Version)
Sweet roasted beets paired with creamy goat cheese and crunchy pecans on fresh greens with a tangy dressing.
# What You'll Need:
→ 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
# How-To Steps:
01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40–45 minutes until tender when pierced with a knife. Allow to cool slightly, then peel and cut into wedges or slices.
02 - While beets roast, toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant. Let cool completely.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Arrange salad greens on a large platter or individual plates. Top with roasted beet slices, crumbled goat cheese, and toasted pecans. Drizzle with dressing immediately before serving.
# Expert Tips:
01 -
- The earthy sweetness of roasted beets pairs perfectly with tangy goat cheese in a way that feels sophisticated but comes together effortlessly
- You can roast the beets ahead of time and assemble everything in minutes when you are ready to eat
02 -
- Wear gloves when peeling roasted beets or accept that your hands will look like you have been finger-painting
- The beets continue cooking slightly after they come out of the oven, so let them rest in the foil for easier peeling
03 -
- Choose beets that are similar in size so they roast at the same rate
- Do not skip the toasting step for pecans, it transforms their flavor completely