Roasted Beet Goat Cheese Salad (Print Version)
A colorful salad with roasted beets, creamy goat cheese, crunchy pecans, and a 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 ounces mixed salad greens (arugula, spinach, baby kale)
→ Toppings
05 - 4 ounces 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 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, then peel and cut into wedges or cubes.
02 - While beets roast, heat a dry skillet over medium heat. Add pecan halves and toast for 3-4 minutes, stirring occasionally until fragrant. Remove from heat and set aside.
03 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Arrange mixed greens on a large serving platter or individual plates. Distribute roasted beets and red onion slices over the greens. Top with crumbled goat cheese and toasted pecans. Drizzle with vinaigrette immediately before serving.
# Expert Tips:
01 -
- The warm roasted beets create this incredible sweetness that balances perfectly with tangy goat cheese
- It looks restaurant fancy but comes together in under an hour, mostly hands-off time
02 -
- Wear gloves or use a paper towel when peeling roasted beets unless you want pink hands for three days
- Letting the beets cool completely makes them much easier to peel and less watery in the salad
03 -
- Peel the beets under running water to prevent staining your hands or counter
- Let the vinaigrette sit for 10 minutes before serving to let the flavors meld together