Roasted Beet Goat Cheese Salad (Printable)

A flavorful combination of roasted beets, creamy goat cheese, and toasted pecans on mixed greens with vinaigrette.

# What You 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 pepper to taste

# Steps:

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 - While beets roast, toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant. Set aside to cool.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper 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 Hints:

01 -
  • The combination of sweet roasted beets and tangy creamy goat cheese is absolutely addictive
  • You can roast the beets up to three days ahead and assemble everything in minutes
  • It transforms simple ingredients into something that feels like restaurant quality
02 -
  • Don't skip wrapping the beets individually in foil, they steam in their own juices which makes them incredibly sweet and tender
  • Let the beets cool completely before peeling, or you'll end up with bright red fingers and a lot of frustration
  • The vinaigrette can be made a day ahead and kept at room temperature, just give it a quick whisk before using
03 -
  • Toss the warm roasted beets in a splash of vinaigrette while they cool, they'll absorb so much more flavor
  • Use a vegetable peeler to remove the beet skins quickly and cleanly without wasting any flesh

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