Roasted Beet Salad With Goat Cheese And Pecans

1 hour including roasting beets and letting them cool. Top the salad with beet wedges goat cheese crumbles red onion candied pecans and freshly cracked black pepper to taste. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar.

Olivia Luz

The creaminess of the goat cheese meatiness of the beets crisp spinach and crunchy pecans contrast nicely. The deep earthy taste of roasted beet root combines well with a full flavored goat cheese and acidic balsamic dressing. The toasted pecans add richness and extra protein to fuel a busy afternoon. Toss to coat evenly. Creamy chevre goat cheese works best for this salad.

This salad makes a great lunch you could roast a batch of beets and pack this salad for lunch throughout the week or you could serve it as a first course. Toss with oil and place on sided cookie sheet. Lightly coat the beats with olive oil. How to make roasted beet goat cheese and pecan salad. Using aluminum foil wrap the beets and place them on a baking sheet.

Preheat oven to 400 degrees and roast for 1 hr. When ready to serve the salad combine the arugula baby spinach and butter leaf lettuce together then drizzle with the well whisked vinaigrette to taste. Balsamic vinegars are not all equal. Scrub and trim the leaves off of the beets. While the beets are cooking combine the arugula.

RELATED ARTICLE :

watermelon feta salad arugula
veggie pizza with sour cream and ranch dressing
whole wheat banana nut bread with honey

Wash and dry beets. Instructions preheat oven to 375 degrees f. Trim and discard the tops and tails and cut the beets into thick wedges. Or until tender when pierced with the point of a knife. Roast in the oven for approximately 50 60 minutes.

Season with a generous pinch of salt and pepper. Let cool and peel i use rubber gloves they stain hands. Sprinkle the goat cheese oregano and pecans over the beets and serve. Season with a generous pinch of salt and pepper. Wash and dry beets.

Sprinkle the goat cheese oregano and pecans over the beets and serve. Preheat oven to 400 degrees and roast for 1 hr. This salad makes a great lunch you could roast a batch of beets and pack this salad for lunch throughout the week or you could serve it as a first course. The creaminess of the goat cheese meatiness of the beets crisp spinach and crunchy pecans contrast nicely.