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
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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
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Preheat the oven to 400°F.
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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.
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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
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Place the salad greens onto a large serving platter and top with the cut beets and toasted pecans.
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Drizzle the dressing over the salad and lightly toss.
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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.