Roast the beets: Preheat oven to 400°F. Scrub the beets under cold water. Trim off the tops and bottoms from each. Rub with oil and place into a rectangular metal or glass baking tray. Cover tightly with foil, transfer to oven and roast for 1 hour. Give the pan a slight shake every 20 minutes to loosen the beets from the bottom.
Remove from oven and cool for 30 minutes covered. Once cooled, skin the beets, slice in half, and then slice again into ½-inch segments. Transfer to a bowl and drizzle with ⅓ cup of the vinaigrette. Toss, cover and refrigerate until use.
Prepare the vinaigrette: Pour oil and vinegar into a small bowl. Add the lemon juice, a pinch of salt and a squeeze of honey. Whisk together until honey dissolves and vinaigrette is well combined.
Prepare the pecans: Preheat oven to 375°F. Place pecans in a medium-sized bowl. Stir sugar, syrup and spices together in a second smaller bowl. Drizzle sugar-spice mixture onto pecans and toss gently to coat. Transfer to parchment-lined baking sheet, spreading the pecans out evenly. Sprinkle with salt. Transfer to oven and bake for 10 minutes or until nuts are lightly browned. Remove pecans from oven. Gently slide the parchment paper with pecans onto a wire rack or work surface to cool.
Assemble the salad: Sprinkle the chopped chives in with the beets and toss to combine. Place salad greens and onion in a medium bowl. Drizzle with ⅓ cup of the vinaigrette and toss. Portion salad greens onto luncheon or salad plates. Add a few generous spoonfuls of the beets onto the greens. Sprinkle the beets with crumbled goat’s cheese. Slightly crumble the pecans by hand and sprinkle them on the beets in a similar fashion. Sprinkle with pepper and sea salt flakes. Serve immediately with remaining vinaigrette presented on the side.
Roasted Beet Salad with Goat’s Cheese
Ingredients
For the beets:
2 pounds golden or candy cane striped beets
1 tablespoon olive oil
salt and pepper
For the citrus vinaigrette:
2 tablespoons canola or vegetable oil
2 tablespoons white balsamic vinegar
juice from half a lemon
pinch of kosher salt
squeeze of honey, 1 teaspoon
For the pecans:
2 cups pecan halves
2 tablespoons dark brown sugar
2 tablespoons of maple syrup
¼ teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon chipotle or chili pepper
sprinkle kosher salt or sea salt flakes
For the salad:
oven-roasted beets
¼ cup spicy candied pecans
simple citrus vinaigrette
4 cups salad greens
½ red onion, thinly sliced
¼ cup goat’s cheese, crumbled
2 tablespoons chopped chives
black pepper to taste
sea salt flakes
Directions
Roast the beets: Preheat oven to 400°F. Scrub the beets under cold water. Trim off the tops and bottoms from each. Rub with oil and place into a rectangular metal or glass baking tray. Cover tightly with foil, transfer to oven and roast for 1 hour. Give the pan a slight shake every 20 minutes to loosen the beets from the bottom.
Remove from oven and cool for 30 minutes covered. Once cooled, skin the beets, slice in half, and then slice again into ½-inch segments. Transfer to a bowl and drizzle with ⅓ cup of the vinaigrette. Toss, cover and refrigerate until use.
Prepare the vinaigrette: Pour oil and vinegar into a small bowl. Add the lemon juice, a pinch of salt and a squeeze of honey. Whisk together until honey dissolves and vinaigrette is well combined.
Prepare the pecans: Preheat oven to 375°F. Place pecans in a medium-sized bowl. Stir sugar, syrup and spices together in a second smaller bowl. Drizzle sugar-spice mixture onto pecans and toss gently to coat. Transfer to parchment-lined baking sheet, spreading the pecans out evenly. Sprinkle with salt. Transfer to oven and bake for 10 minutes or until nuts are lightly browned. Remove pecans from oven. Gently slide the parchment paper with pecans onto a wire rack or work surface to cool.
Assemble the salad: Sprinkle the chopped chives in with the beets and toss to combine. Place salad greens and onion in a medium bowl. Drizzle with ⅓ cup of the vinaigrette and toss. Portion salad greens onto luncheon or salad plates. Add a few generous spoonfuls of the beets onto the greens. Sprinkle the beets with crumbled goat’s cheese. Slightly crumble the pecans by hand and sprinkle them on the beets in a similar fashion. Sprinkle with pepper and sea salt flakes. Serve immediately with remaining vinaigrette presented on the side.
Roasted Beet Salad with Goat’s Cheese
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Oven-roasted beets tossed in a bright citrus vinaigrette, nestled on greens with a sprinkle of spiced pecans and crumbled goat’s cheese…
This ROASTED BEET SALAD WITH GOAT’S CHEESE is divine!
From start to finish, this recipe couldn’t be easier, but this sensational salad has one more claim to fame; it puts two of our other popular recipes to good use. Yup you read that right. Make our ROASTED BEET SALAD WITH GOAT’S CHEESE and you’ll also enjoy our SPICY CANDIED PECANS and our SIMPLE CITRUS VINAIGRETTE.
Before we share a few tips on preparation for this roasted beet treat, a reminder to check out the YOUR FAVOURITE SALADS collection where you will find other favourites. Our most viewed salads include the CUCUMBER, AVOCADO, FETA SALAD, Nik’s famous homemade CAESAR SALAD and this COBB SALAD. We know you’ll enjoy each and all!
Now let’s continue with this ROASTED BEET SALAD WITH GOAT’S CHEESE:
INGREDIENTS
Good news! You’ll have no trouble gathering the ingredients to make this healthy salad recipe. Picking up your favourite salad greens mix, some goat’s cheese, beets, pecans and a red onion is pretty much it. Hands up if you love keeping things simple. We do too!
BEETS
Although you can make the salad using red beets, we suggest you don’t. The beets will need to be cleaned and peeled after roasting and red beets often leave pink hands in their wake. Look for yellow beets instead or the candy-cane striped variety, a.k.a. Chioggia. They don’t bleed colour like their red cousins, plus we also think the colour of these often overlooked varieties is far more pleasing – you’ll see when you use them.
THE ROAST
Roasting the beets is a simple task. They get rinsed, trimmed, rubbed with oil, covered, then sent off to the oven to roast for just an hour. Here’s a pro tip: you can roast your beets well before you intend to serve, even a day before. If you do, just make sure to peel and slice them after they’ve cooled and drizzle them with the vinaigrette before refrigerating.
SLICE
With the beets still in mind, a quick comment about skinning or peeling them. You can carefully cut away the skin using a small paring knife or watch the VIDEO for this recipe where you’ll see us use a paper towel to kind of rub the skin away. Both ways are easy, but the paper towel method seemed to waste less beet flesh, which means more beets in the salad.
SIMPLE CITRUS VINAIGRETTE
This could become our new go-to dressing; in fact, we have already enjoyed it on the previously mentioned COBB SALAD (amazing!). Because the dressing is a vinaigrette, please remember to give it a vigorous stir or whisk every time you use it in the recipe.
GO NUTS!
Here’s your nutty spoiler alert. Although this recipe only calls for a 1/4 cup of candied pecans, you’ll be making a full recipe of these highly addictive nuts. Funny, we already know you’re going to love having the leftover pecans on hand to present with cocktails at your next get-together. Failing that, they’re easy to enjoy just kicking back watching WATC on YouTube!
SERVE
The directions are easy to pull the salad together. Toss up your favourite greens with a bit of red onion, add the beets plus some crumbled goat’s cheese and the pecans. We’re thinking every salad needs to be this exceptionally tasty, beautiful, and easy to make. It’s perfect for a light meal or a first course at a fancy dinner party.
This ROASTED BEET SALAD WITH GOAT’S CHEESE is seriously yummy!
Roast the beets: Preheat oven to 400°F. Scrub the beets under cold water. Trim off the tops and bottoms from each. Rub with oil and place into a rectangular metal or glass baking tray. Cover tightly with foil, transfer to oven and roast for 1 hour. Give the pan a slight shake every 20 minutes to loosen the beets from the bottom.
Remove from oven and cool for 30 minutes covered. Once cooled, skin the beets, slice in half, and then slice again into ½-inch segments. Transfer to a bowl and drizzle with ⅓ cup of the vinaigrette. Toss, cover and refrigerate until use.
Prepare the vinaigrette: Pour oil and vinegar into a small bowl. Add the lemon juice, a pinch of salt and a squeeze of honey. Whisk together until honey dissolves and vinaigrette is well combined.
Prepare the pecans: Preheat oven to 375°F. Place pecans in a medium-sized bowl. Stir sugar, syrup and spices together in a second smaller bowl. Drizzle sugar-spice mixture onto pecans and toss gently to coat. Transfer to parchment-lined baking sheet, spreading the pecans out evenly. Sprinkle with salt. Transfer to oven and bake for 10 minutes or until nuts are lightly browned. Remove pecans from oven. Gently slide the parchment paper with pecans onto a wire rack or work surface to cool.
Assemble the salad: Sprinkle the chopped chives in with the beets and toss to combine. Place salad greens and onion in a medium bowl. Drizzle with ⅓ cup of the vinaigrette and toss. Portion salad greens onto luncheon or salad plates. Add a few generous spoonfuls of the beets onto the greens. Sprinkle the beets with crumbled goat’s cheese. Slightly crumble the pecans by hand and sprinkle them on the beets in a similar fashion. Sprinkle with pepper and sea salt flakes. Serve immediately with remaining vinaigrette presented on the side.
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