Roasted Beet Goat Cheese Salad

The first time I served this salad at a dinner party, my friend Sarah actually gasped when she saw the vibrant jewel-toned beets against the dark platter. I'd spent the afternoon roasting them while catching up on a podcast, my kitchen filling with that sweet earthy aroma that somehow feels cozy even in summer. Now it's become my go-to when I want something that looks impressive but secretly lets me do most of the work ahead of time.

Last autumn I made this for my sister's birthday lunch, and we ended up sitting at the table for two hours just talking and picking at the last crumbs of goat cheese. There's something about the contrast of warm beets and cool greens that makes people slow down and really enjoy their food. My nephew, who swore he hated beets, went back for thirds and finally admitted maybe he'd been wrong all these years.

Ingredients

• 3 medium beets: Scrub them well but leave the skin on for roasting, it peels off effortlessly once they're tender and concentrates all that sweet flavor
• 1 tbsp olive oil: Use this to coat the beets before wrapping them, creating a little steam pocket in the foil
• 1/4 tsp kosher salt: A light seasoning helps draw out the beets natural sweetness as they roast
• 5 oz mixed salad greens: I love a blend with some peppery arugula and baby spinach for variety in texture and flavor
• 4 oz goat cheese: Room temperature crumbles melt into the warm beets just slightly, creating these incredible creamy pockets
• 1/2 cup pecan halves: Toasting them yourself makes a huge difference, they become so much more fragrant and crunchy
• 1/4 small red onion: Thin slices add just enough sharpness to cut through the rich cheese and sweet beets
• 3 tbsp extra virgin olive oil: The base of your vinaigrette, so use something you really like the taste of
• 1 tbsp balsamic vinegar: Adds that perfect tangy depth that ties everything together
• 1 tsp Dijon mustard: The secret ingredient that makes the vinaigrette cling to every single leaf
• 1 tsp honey: Just enough to balance the acidity and bring out the beets natural sweetness

Instructions

Roast the beets until tender:

Wrap each beet individually in foil like a little present, then roast at 400°F for about 45 minutes until a knife slides through them like butter. Let them cool until you can handle them comfortably, then the skins will slip right off under your fingers.

Toast the pecans while you wait:

Toss them in a dry skillet over medium heat, stirring constantly for 3 to 4 minutes until they smell incredible and turn a shade darker. Remove them immediately so they don't burn.

Whisk together the vinaigrette:

Combine the olive oil, balsamic vinegar, Dijon, honey, salt and pepper in a small bowl, whisking until it thickens slightly and turns creamy. Taste and adjust until it makes you want to drink it straight from the spoon.

Assemble your beautiful salad:

Spread your greens across a large platter or individual plates, then arrange those gorgeous roasted beet wedges on top like edible gemstones. Scatter the red onion, goat cheese, and toasted pecans all over.

Finish with vinaigrette:

Drizzle the dressing over everything just before serving, letting it pool slightly in the crevices of the beets and catch on the cheese crumbles.

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This salad has become my signature dish for Sunday brunches, always getting requests for the recipe even from people who claim they don't like salads. Something about the earthy sweetness of roasted beets feels nourishing in a way that raw vegetables never quite achieve.

Make It Your Own

Sometimes I swap in walnuts or pistachios depending what's in my pantry, and once I used hazelnuts which was absolutely divine. Fresh orange segments tucked between the beets add this wonderful brightness, especially in winter when citrus is at its peak. I've even added sliced ripe pear in autumn when the markets are overflowing with them.

Serving Suggestions

This works beautifully as a starter for a dinner party, but I often bulk it up with some quinoa or farro for a satisfying main course lunch. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, though a light rosé works just as well on warm afternoons.

Storage And Prep Ahead

The roasted beets keep beautifully in the refrigerator for up to three days, developing an even deeper sweetness as they rest. I always roast extra to toss into grain bowls or just eat straight from the container as a snack. The vinaigrette will stay fresh at room temperature for a day or two.

• Keep the toasted pecans in an airtight container so they stay perfectly crunchy
• Dress individual portions rather than the whole platter for leftovers
• If assembling ahead, add the goat cheese and pecans just before serving

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There's something deeply satisfying about a salad that feels substantial enough to be a meal but still leaves you feeling light and energized.

Recipe FAQs

→ How should I roast the beets for best flavor?

Wrap whole beets in foil and roast at 400°F (200°C) for 40-45 minutes until tender. Let cool before peeling and slicing.

→ Can I substitute pecans with other nuts?

Yes, walnuts or pistachios make great alternatives, adding different textures and flavors when toasted.

→ What is the best way to toast pecans?

Toast pecan halves in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned.

→ How do I prepare the vinaigrette?

Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified for a balanced dressing.

→ Can this salad be served warm or cold?

It is typically served at room temperature or slightly chilled to maintain the fresh textures and flavors.