Spinach Beet Salad Recipe

Original Post: https://backup.evolvingtable.com/roasted-beet-salad-goat-cheese/

4.50 from 8 votes

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

Cook Time30

Total Time45

Course: Appetizer, Salad

Cuisine: American

Servings: servings

Author: London Brazil

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:

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.
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.
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:

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.
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!

Notes

To Store: Keep any leftovers for up to 2 days in an airtight container in the refrigerator.

Nutrition