Roasted Beet + Goat Cheese Salad

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A simple roasted beet salad and goat cheese salad loaded with candied pecans and sliced red onions. Plus a really easy brown sugar vinaigrette.

I don’t share a lot of salads on Crave, but I really should.

This beet salad is similar to one that I had years ago at a winery in Kelowna, B.C. and it was so delicious, I couldn’t help but recreate it. I’ve been keeping this recipe close to my heart ever since.

This roasted beet goat and cheese salad recipe is dedicated to BC reds.

Simple beet salad with candied pecans, crumbled goat cheese.

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Tips + Tricks

No. 1 –> Roast those beets! I’ve been a staunch advocate of roasting beets for years. Roasting brings out a flavor and caramelizes the sugars in the beets in a way that boiling cannot. Check out my easy roasted beets recipe to learn more.

No. 2 –> If you can’t find candied pecans, use roasted pecans, but this recipe really benefits from the sweetness that a candied pecan provides.

Overhead view of the roasted beet goat cheese salad.


Brown sugar vinaigrette in a jar.

How to make

  1. Start by layering the greens in the bottom of your salad bowl.
  2. Then add in some chopped roasted beets.
  3. Spread the red onion around the bowl.
  4. Add the candied pecans.
  5. Sprinkle with crumbled goat cheese.
  6. Drizzle with vinaigrette.

Make ahead

This salad is best eaten fresh but if you want to prep this salad for a potluck or a large meal, you can definitely do that!

If I’m not going to be serving it for a day or so, I will prepare everything, like roasting and chopping the beets, candying the pecans, and making up the vinaigrette. Once all my ingredients are prepared, I package them individually in prep containers and keep them all together in my fridge.

When ready to serve, I simply build out my salad! This ensures everything stays fresh and delicious.

Beet salad with spianch, goat cheese, candied pecans and vinaigrette.

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📖 Printable Recipe

Close up of the different textures of the beet salad.

Roasted Beet And Goat Cheese Salad

Allyson Letal
This beet salad is a colorful and vibrant salad, filled with spinach, candied pecans, creamy goat cheese and zippy red onions.
4.50 from 4 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Salads
Cuisine American
Servings 4
Calories 288 kcal


for the salad:

  • 4 cups spinach or arugula
  • 1 cup chopped roasted or canned beets
  • ¼ cup thinly sliced red onion
  • cup candied pecans
  • ¼ cup crumbled goat cheese

for the brown sugar vinaigrette:


  • Add ¼ cup brown sugar, ¼ cup apple cider vinegar, and ¼ cup extra virgin olive oil into a mason jar and shake until completely combined. Set aside.
  • Build the salad in layers, first with 4 cups spinach or arugula, then 1 cup chopped roasted or canned beets, ¼ cup thinly sliced red onion, ⅓ cup candied pecans and ¼ cup crumbled goat cheese.
  • Drizzle the vinaigrette over the salad and serve.


Make ahead:

This salad can be prepared in advance but is best assembled just before serving.


Serving: 1gCalories: 288kcalCarbohydrates: 23gProtein: 4gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 7mgSodium: 144mgPotassium: 326mgFiber: 2gSugar: 20gVitamin A: 2971IUVitamin C: 11mgCalcium: 76mgIron: 2mg
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