Beet salad with creamy goat cheese and crunchy candied pecans, finished with a honey-balsamic vinaigrette, makes a bright, flavorful side dish for any meal.
Beet Salad with Goat Cheese and Candied Pecans
If you’re unsure about beets, this simple salad is a great introduction. Roasted or boiled beets gain sweetness and a tender texture that pairs beautifully with tangy goat cheese and crunchy candied pecans. A honey-balsamic vinaigrette ties the flavors together—sweet, tangy and slightly savory—making each bite balanced and memorable. Serve this over mixed baby greens for a colorful starter or light lunch.
How to Cook Beets
You can prepare beets several ways depending on your time and preferred texture. Start by trimming the greens and rinsing the beets well. Leave a bit of stem attached to prevent bleeding while cooking, if you like.
- Boil: Place whole beets in a pot of water and simmer for 45–50 minutes for medium beets, until a knife slides through easily.
- Roast: Wrap each beet in foil and roast at 400°F (200°C) for 50–60 minutes, depending on size. Roasting deepens the flavor and concentrates sweetness.
- Instant Pot / Pressure Cook: Add 1 cup (240 ml) of water, place beets on a trivet or steam rack, and cook on high pressure for 20–30 minutes for larger beets; use a quick release.
Cooking times vary with beet size. Test doneness by inserting a knife—if it slides in with little resistance, they’re ready. When cool enough to handle, rub the skins off with a paper towel or use a small knife; beets stain easily, so protect clothing and surfaces.
Variations and Substitutions
- If you prefer a milder, saltier cheese, substitute feta for the goat cheese.
- If you don’t have candied pecans, make your own by toasting pecans with a little sugar and a pinch of salt.
- Walnuts work well as an alternative to pecans for a slightly earthier flavor.
- Swap mixed baby greens for arugula or spinach to change the salad’s pepperiness and texture.
- Use a mix of red and golden beets for a more colorful presentation and a slightly varied sweetness.
Ingredients
- 4 oz goat cheese log (crumbled or sliced)
- 8 cups mixed baby greens
- 4 small red beets, cooked and cut (or 3–4 medium)
- 2 oz candied or glazed pecans
For the honey-balsamic vinaigrette
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- Salt and pepper to taste (optional)
Instructions
- Make the vinaigrette: whisk together the balsamic vinegar, olive oil and honey until emulsified. Taste and season with a pinch of salt and freshly ground pepper, if desired.
- Toss the mixed baby greens in a large bowl with enough vinaigrette to lightly coat the leaves. Start with a small amount and add more to taste so the greens stay fresh and not soggy.
- Divide the dressed greens evenly among four plates or bowls. Place one cooked beet per serving, then add about 1 oz of goat cheese and a sprinkle of candied pecans to each plate.
- Serve immediately. If you prepare the salad ahead of time, keep the vinaigrette and nuts separate until just before serving to preserve texture.
- Notes on cooked beets: you can buy pre-cooked beets from many grocery stores, or prepare them yourself by boiling or roasting as described above.
Yield, Time and Nutrition (approximate)
Yield: 4 servings. Prep time: about 10 minutes (not including cooking beets). Total active time: 10 minutes. Calories per serving: ~267 kcal. Carbohydrates: ~19 g. Protein: ~7 g. Fat: ~19.5 g. Fiber: ~2 g. Sugar: ~14 g. Sodium: ~211 mg. These values are approximate and will vary with specific ingredients and portion sizes.
More Salad Ideas
- Raw beet salad for a crunchy, refreshing option.
- Salmon avocado salad for a protein-rich main-course salad.
- Mixed berry salad with pecans for a fruit-forward side.
- Golden beet salad to add color and a slightly different beet flavor.
Enjoy this beet salad as a colorful side or a light main—its combination of textures and balanced dressing make it a dependable favorite for weeknights, dinner guests, or holiday spreads.