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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.
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. I've got a candied pecan recipe too!
How to make
- Start by layering the greens in the bottom of your salad bowl.
- Then add in some chopped roasted beets.
- Spread the red onion around the bowl.
- Add the candied pecans.
- Sprinkle with crumbled goat cheese.
- Drizzle with vinaigrette.
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.
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📖 Printable Recipe
This beet salad is a colorful and vibrant salad, filled with spinach, candied pecans, creamy goat cheese and zippy red onions.
for the salad:
- 4 cups spinach or arugula
- 1 cup chopped roasted or canned beets
- 1/4 cup thinly sliced red onion
- 1/3 cup candied pecans
- 1/4 cup crumbled goat cheese
for the brown sugar vinaigrette:
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- Add all the ingredients for the vinaigrette into a mason jar and shake until completely combined. Set aside.
- Build the salad in layers, first with the greens, then beets, onion, pecans and goat cheese.
- Drizzle the vinaigrette over the salad and serve.
This salad can be prepared in advance but is best assembled just before serving.
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Amount Per Serving: Calories: 300Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 7mgSodium: 295mgCarbohydrates: 25gFiber: 6gSugar: 17gProtein: 9g