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.
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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.
Ingredients
- spinach or arugula
- roasted or canned beets
- red onion
- candied pecans
- goat cheese
- apple cider vinaigrette
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.
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.
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📖 Printable Recipe
Roasted Beet And Goat Cheese Salad
Ingredients
for the salad:
- 4 cups spinach or arugula
- 1 cup chopped roasted or canned beets
- ¼ cup thinly sliced red onion
- ⅓ cup candied pecans
- ¼ cup crumbled goat cheese
for the brown sugar vinaigrette:
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
Instructions
- 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.
Notes
Make ahead:
This salad can be prepared in advance but is best assembled just before serving.Recommended Equipment + Ingredients
Nutrition
Pin this Roasted Beet Goat Cheese Salad!
Made it – LOVED it! Candied pecans, Oh. M. GEE!
Right!?!