Description
A vibrant and flavorful Beet Salad with creamy goat cheese, crunchy toasted pecans, and a tangy balsamic vinaigrette. This elegant and easy-to-make salad is perfect for holiday gatherings, entertaining guests, or a fresh dinner at home.
Ingredients
Units
Scale
Salad
- 6 medium (2 lbs) beets
- 5 oz (6 cups) baby arugula, rinsed and spun dry
- 4 oz goat cheese or feta cheese (about 1/2 cup), diced or crumbled
- 1/2 cup pecans, toasted
- 1/2 cup dried cranberries
Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard (we love Grey Poupon brand)
- 1 garlic clove, pressed or finely minced
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Prepare the Beets: Preheat the oven to 400 degrees F. Wash the beets thoroughly and trim the tops. Wrap each beet loosely in aluminum foil and place them on a baking sheet. Roast for 60 minutes or until they are tender when pierced with a fork.
- Cool and Peel: Remove the roasted beets from the oven and allow them to cool enough to handle. Peel off the skins using your fingers or a paper towel. Slice or dice the peeled beets into bite-sized pieces.
- Make the Vinaigrette: In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper. Slowly whisk in the extra virgin olive oil until the dressing is emulsified and smooth.
- Toast the Pecans: In a dry skillet over medium heat, toast the pecans for 3 to 5 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and let cool.
- Assemble the Salad: In a large salad bowl, combine the baby arugula, roasted beets, dried cranberries, and toasted pecans. Drizzle with the balsamic vinaigrette and gently toss to coat everything evenly.
- Add Goat Cheese: Sprinkle the crumbled or diced goat cheese on top just before serving to maintain its texture and flavor.
Notes
- This beet salad tastes fancy but is very easy to make, making it perfect for entertaining or special occasions.
- You can substitute goat cheese with feta cheese for a similar creamy texture and tangy flavor.
- Make sure to roast the beets well in advance; they keep well in the fridge for up to 3 days.
- For a nuttier flavor, try using walnuts instead of pecans.
- If you prefer a milder salad, substitute baby spinach for the arugula.
- The salad can be served as a side dish for 6 or a main course for 4 people.
Nutrition
- Serving Size: 1 serving
- Calories: 308 kcal
- Sugar: 14 g
- Sodium: 409 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 16 mg
