Whether you’re serving it as a starter, a light lunch, or alongside something heartier, this salad brings a pop of color and a touch of elegance to the table. It’s especially lovely in the cooler months when root vegetables are at their best, but honestly, it’s a year-round favourite for us.
Ingredients:
For the salad:
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4 medium beets, trimmed and scrubbed
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1 tbsp olive oil (for roasting)
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½ cup crumbled goat cheese
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½ cup toasted pecans (or walnuts)
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Optional: 4 cups fresh salad greens (arugula, spinach, spring mix, or baby kale)
For the dressing:
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3 tbsp olive oil
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1 tbsp balsamic vinegar (or red wine vinegar for a brighter flavour)
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1 tsp Dijon mustard
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1 tsp honey or maple syrup
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Salt & pepper to taste
Instructions:
Roast the beets:
Preheat the oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet. Roast for 40–50 minutes, or until fork-tender. Let cool slightly, then rub off the skins using a paper towel or your hands. Slice into wedges or rounds.
Toast the pecans:
While the beets are roasting, toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring often. Set aside to cool.
Make the dressing:
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
Assemble the salad:
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Without greens: Arrange roasted beets on a serving platter. Top with crumbled goat cheese and toasted pecans. Drizzle with the dressing and serve.
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With greens: Toss salad greens lightly with a bit of the dressing. Divide onto plates or a large serving bowl. Top with beets, goat cheese, and pecans. Drizzle with extra dressing to finish.
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Serve immediately or refrigerate the components separately and assemble when ready to serve.
