Go Back
+ servings
A wooden bowl is used to serve the roasted beet salad.
4.43 from 7 votes
Print

Roasted Beet and Goat Cheese 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.

Course Appetizer, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 324 kcal

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

For the Roasted Beets:

  1. Peel beets with a vegetable peeler. Cut and remove both the stem and root ends and then cut into ½-inch cubes.
  2. Add beets to a large bowl along with oil, salt, and pepper. Toss until well coated.
  3. Line a large baking sheet with parchment paper and place beets in a single layer.
  4. Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.
  5. 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.

For the Salad:

  1. 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.
  2. 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!

Recipe Notes

  • To Store: Keep any leftovers for up to 2 days in an airtight container in the refrigerator.
Nutrition Facts
Roasted Beet and Goat Cheese Salad Recipe
Amount Per Serving
Calories 324 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 15g
Cholesterol 7mg2%
Sodium 312mg14%
Potassium 520mg15%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 12g13%
Protein 6g12%
Vitamin A 4159IU83%
Vitamin C 15mg18%
Calcium 94mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.