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Roasted Beet Salad with Goat’s Cheese and Spiced Candied Pecans Recipe

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4.4 from 241 reviews

This Roasted Beet Salad with Goat’s Cheese is a vibrant and flavorful dish combining sweet oven-roasted beets, spicy candied pecans, and creamy goat cheese, all tossed with a tangy citrus vinaigrette. Perfect as a light lunch or elegant side, this salad balances earthy, sweet, and spicy notes with crisp salad greens and fresh herbs for a refreshing and wholesome meal.

Ingredients

Beets

  • 2 pounds golden or candy cane striped beets
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Simple Citrus Vinaigrette

  • 3 tablespoons canola or vegetable oil
  • 3 tablespoons white balsamic vinegar
  • Juice from half a lemon
  • Pinch of kosher salt
  • 1 teaspoon honey

Spicy Candied Pecans

  • 1 cup pecan halves
  • 2 tablespoons dark brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon chipotle or chili powder
  • Sprinkle of kosher salt or sea salt flakes

Salad

  • 4 cups salad greens
  • 1 small red onion, thinly sliced
  • 1/2 cup goat’s cheese, crumbled
  • 2 tablespoons chopped chives
  • Black pepper to taste
  • Sea salt flakes for garnish

Instructions

  1. Roast the beets: Preheat your oven to 400°F (200°C). Scrub the beets thoroughly under cold water, then trim off the tops and bottoms. Rub the beets with olive oil, season with salt and pepper, and place them in a rectangular metal or glass baking tray. Cover tightly with aluminum foil and roast for 1 hour, shaking the pan gently every 20 minutes to prevent sticking and ensure even cooking.
  2. Cool and prep beets: Remove the tray from the oven and let the beets cool for 30 minutes while still covered. Once cooled, peel the beets by rubbing off the skins with your hands or a paper towel. Slice each beet in half, then into ½-inch thick segments. Transfer the beet slices to a bowl and drizzle with one-third of the prepared vinaigrette. Toss gently to coat, cover, and refrigerate until ready to assemble the salad.
  3. Prepare the vinaigrette: In a small bowl, whisk together canola oil, white balsamic vinegar, fresh lemon juice, kosher salt, and honey until the honey dissolves and the dressing is emulsified.
  4. Make the spicy candied pecans: Increase the oven temperature to 375°F (190°C). In a medium bowl, mix pecan halves with dark brown sugar, maple syrup, paprika, cinnamon, and chipotle powder. Toss to evenly coat the pecans. Spread them out on a parchment-lined baking sheet in a single layer and sprinkle lightly with kosher or sea salt. Bake for 10 minutes until the pecans are fragrant and lightly browned. Remove from oven and allow to cool on the parchment paper to harden the glaze.
  5. Assemble the salad: Mix the chopped chives into the bowl of marinated beets. In a separate medium bowl, combine salad greens and thinly sliced red onion, and toss with another one-third of the vinaigrette. Divide the dressed greens onto four plates. Spoon the beet mixture over the greens, sprinkle with crumbled goat cheese, and break the candied pecans by hand, scattering them evenly over the salad. Finish with black pepper and sea salt flakes to taste. Serve immediately with the remaining vinaigrette on the side.

Notes

  • The beets can be roasted up to a day in advance and refrigerated, making prep easier.
  • Adjust the spice level in the pecans by reducing or increasing the chipotle/chili powder.
  • Use a variety of colored beets for a more visually appealing salad.
  • For a nut-free version, substitute candied pecans with roasted pumpkin seeds or omit entirely.
  • This salad pairs wonderfully with grilled chicken or fish if you want to add protein.

Find it online: https://recipethrive.com/roasted-beet-salad-with-goats-cheese-and-spiced-candied-pecans-recipe/