Brighten up your meal with this colorful beet salad, bursting with the sweet flavors of roasted beets, creamy goat cheese, and crunchy pecans, all drizzled with a tangy homemade dressing.
The sweetness of the beets combined with tart goat cheese make such a flavorful salad! It is the perfect salad for fall, when beets are in season. Of course you could make this anytime.
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How to Make Beet Salad
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make this Beet Salad recipe, you will need the following ingredients:
- Red beets
- Olive oil
- Salad greens or baby spinach
- Pecans, toasted
- Goat cheese, crumbled
- Raspberry vinegar or balsamic vinegar
- Avocado oil
- Dijon mustard
- Honey
- Kosher salt
- Freshly ground black pepper
- Red onion, very thinly sliced
Experimenting with additions like blue cheese, or sunflower seeds can offer delightful variations on this classic dish.
I recommend red beets for this recipe. Just watch out for beet stains! And of course you can substitute golden beets, if you need to. It will still be good.
Making Beet Salad
Beet Salad is a simple yet elegant recipe that’s perfect for any occasion:
Prepare the Dressing: In a small bowl or mason jar, combine dressing ingredients – raspberry vinegar, avocado oil, Dijon mustard, honey, salt, and pepper. Whisk or seal the jar and shake well to emulsify.
Add very thinly sliced red onions to marinate and slightly pickle, enhancing their flavor and reducing their sharpness.
Roast the Beets: Generously coat whole raw beets with a little olive oil, then wrap in aluminum foil.
Roast on a baking sheet until fork-tender. See recipe card below for details. Once the beets are fully cooked and cooled, unwrap each beet and peel the skin under cold running water for ease (discard the skin). Let the beets cool at room temperature.
Place the cooled beets in the fridge for at least one hour (if time allows so they’re cold in the salad), cut the beets into small wedges, about one half inch in thickness. Set aside.
Assemble the Salad: Spread salad greens across a large bowl, serving bowl or platter.
Scatter the roasted beet cubes and toasted pecans over the greens.
Generously drizzle with the prepared dressing. Finish by topping with crumbled goat cheese for that perfect creamy contrast.
This flavorful salad not only serves as an excellent side dish but also stands out as a light meal on its own. It’s especially fitting for the fall season when beets are in their prime.
I hope y’all enjoy this beet salad recipe! Let me know if you try it.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Always use common sense and good judgement when it comes to leftovers. If something looks or smells off, it’s better to be safe and discard it.
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Beet Salad with Goat Cheese and Pecans
Make this colorful Beet Salad, bursting with the sweet roasted beets, creamy goat cheese, and crunchy pecans and tangy homemade dressing.
Ingredients
For the Beets
- 5 medium red beets (or 3 large beets)
- 2 Tablespoons olive oil
For the Salad
- 4 cups salad greens or baby spinach 5 ounces
- 1/2 cup pecans toasted
- 4 ounces goat cheese crumbled
For the Dressing
- 2 1/2 Tablespoons raspberry vinegar or balsamic vinegar
- 1/3 cup avocado oil
- 1 1/2 teaspoons dijon mustard
- 3 Tablespoons honey
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup red onion very thinly sliced
Instructions
Make the dressing
-
Combine all dressing ingredients (except the onion) in a bowl, container or glass jar, seal with the lid and shake until well combine. Add the onion and mix together.
Prepare the beets
- Preheat the oven to 400°F.
-
Drizzle beets with olive oil and wrap each beet well in aluminum foil. Place wrapped beets on a rimmed baking sheet and bake for 1 1⁄2 hours, until soft and fork tender. Once the beets are fully cooked and cooled, unwrap each beet and peel the skin under cold running water for ease (discard the skin). Let the beets cool at room temperature.
- Place the cooled beets in the fridge for at least one hour (if time allows so they’re cold in the salad), cut the beets into small wedges, about 1⁄2” in thickness. Set aside.
Assemble the salad
-
Place the salad greens onto a large serving platter and top with the cut beets and toasted pecans.
- Drizzle the dressing over the salad and lightly toss.
-
Garnish with crumbled goat cheese.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
If you prepare the dressing in advance and set it in the fridge for a few hours it will lightly pickle the onions which helps take their sharpness away.
You can use store bought cooked beets, like the LoveBeet brand for a quicker prep method.
The timing on this recipe looks long, but it is mostly hands off/ inactive time (baking, chilling), FYI.
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