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This fall salad is an easy dish served from a bowl.
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4.60 from 10 votes

Spinach Beet Salad Recipe

Wow everyone with the best Roasted Beet Salad with Goat Cheese this Fall! Serve this impressive and healthy dish for holidays like Thanksgiving or Christmas, or even as a weeknight dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Salad
Cuisine: American
Servings: 8 servings
Author: Jennifer Deppa

Ingredients

Roasted Beets:

  • 1 lb. beets
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. black pepper

Balsamic Vinaigrette:

  • ½ cup oil olive or avocado
  • ¼ cup balsamic vinegar good quality
  • ¼ cup pure maple syrup or honey
  • ¼ tsp. salt to taste
  • 2 tsp. rosemary or thyme finely chopped, optional

Salad:

  • 12 oz. spinach or mixed greens
  • 4 oz. goat cheese crumbled
  • ¾ cup pecans coarsely chopped
  • ¼ cup red onion thinly sliced
  • ¼ cup pumpkin seeds roasted and salted

Instructions

  • Season the Beets: Peel beets with a vegetable peeler. Cut and remove both the stem and root ends and then cut into ½-inch cubes. Add beets to a large bowl along with oil, salt, and pepper. Toss until well coated.
    1 lb. beets, 1 Tbsp. olive oil, ½ tsp. salt, ¼ tsp. black pepper
  • Roast the Beets: Line a large baking sheet with parchment paper and place beets in a single layer. Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.
  • Add the Pecans: During the last 5 minutes of cooking, lift up the parchment paper on one side and add the chopped pecans directly onto the sheet pan. Continue cooking for 5-6 minutes, or until the pecans are lightly toasted.
    ¾ cup pecans
  • Make the Dressing: Add all of the vinaigrette ingredients to a high speed blender, such as a Nutribullet, or a food processor and blend for 15-20 seconds.
    ½ cup oil, ¼ cup balsamic vinegar, ¼ cup pure maple syrup, ¼ tsp. salt, 2 tsp. rosemary or thyme
  • Assemble the Salad: In a large salad bowl add the spinach, goat cheese, toasted pecans, roasted beets, sliced red onion, and pumpkin seeds. Drizzle on the balsamic vinaigrette just before serving and toss until well mixed. Enjoy!
    12 oz. spinach, 4 oz. goat cheese, ¼ cup pumpkin seeds, ¼ cup red onion

Notes

Meal Prep and Storage

  • To Prep-Ahead: You can roast the beets up to one week in advance, and make the vinaigrette up to 3 months beforehand. Refrigerate each individually in sealed containers until ready to use.
  • To Store: Keep the salad components in separate airtight containers for up to 3-4 days in the refrigerator.
  • To Freeze: Seal roasted beets in a freezer-safe airtight container and freeze for up to 8 months. It is not recommended to freeze the other salad ingredients. 
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Nutrition

Calories: 324kcal | Carbohydrates: 17g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 312mg | Potassium: 520mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4159IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 2mg