Roasted Beet And Goat Cheese Salad
This beet salad is a colorful and vibrant salad, filled with spinach, candied pecans, creamy goat cheese and zippy red onions.
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.