Beet Salad with Goat Cheese and Candied Pecans
If you’re looking for a vibrant, fresh, and satisfying salad that dances on the palate, look no further than this Beet Salad with Goat Cheese and Candied Pecans. The earthy sweetness of roasted beets, the creamy tang of goat cheese, and the crunch of sweet, glazed pecans come together in perfect harmony. Whether served as a side dish or a light main, this salad is sure to impress.
Why You’ll Keep Making It
This Beet Salad with Goat Cheese and Candied Pecans is not just a feast for the eyes; it’s a celebration of flavors and textures. You’ll keep coming back to it for the following reasons:
- Fresh Ingredients: The salad is packed with nutrients from fresh greens and beets, making it a healthy choice.
- Colorful Presentation: The deep reds and greens create a stunning visual display that will brighten any table.
- Easy to Prepare: With simple steps and minimal cooking, this salad can be whipped up in no time.
- Versatile: It can be served as an appetizer, side dish, or main course, and it pairs well with a variety of proteins.
Ingredient Notes
To create this delightful Beet Salad with Goat Cheese and Candied Pecans, gather the following ingredients:
- 4 oz Chavrie goat cheese log: This soft, tangy cheese is the star of the salad, providing a creamy texture that contrasts beautifully with the crunchy pecans.
- 8 cups mixed baby greens: Use a mix of your favorite greens for added flavor and nutrition. Arugula, spinach, or spring mix all work wonderfully.
- 4 small red beets, cooked and cut: Roasting beets brings out their natural sweetness. Make sure they are tender and vibrant.
- 2 oz glazed pecans: The sweetness from the glaze complements the savory elements perfectly, adding a satisfying crunch.
- 2 tbsp balsamic vinegar: A rich, tangy dressing that ties all the flavors together.
- 2 tbsp extra virgin olive oil: This adds a smooth richness to the salad.
- 1 tbsp honey: A touch of sweetness that enhances the flavors of the beets and cheese.
Setup & Equipment
Before you start, make sure you have the following equipment ready:
- Mixing Bowl: For tossing the salad ingredients together.
- Small Bowl: To whisk together the dressing.
- Cutting Board and Knife: For chopping the beets and greens.
- Serving Dish: To present your beautiful salad.
Beet Salad with Goat Cheese and Candied Pecans in Steps
Step 1: Prepare the Beets
Begin by cooking your beets. You can roast them in the oven wrapped in foil until tender, or boil them until they can be easily pierced with a fork. Once cooked, allow them to cool, then peel and cut them into bite-sized pieces.
Step 2: Make the Dressing
In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, and honey. Season with salt and pepper to taste, then set aside.
Step 3: Assemble the Salad
In a large mixing bowl, combine the mixed baby greens and the cooked beets. Gently toss to combine.
Step 4: Add Goat Cheese and Pecans
Crumble the Chavrie goat cheese over the salad, adding it in chunks for a creamy texture. Sprinkle the glazed pecans on top.
Step 5: Dress the Salad
Drizzle the dressing over the salad just before serving. Toss gently to coat all ingredients without breaking up the goat cheese too much.
Step 6: Serve and Enjoy
Transfer the salad to a serving dish, and enjoy the vibrant colors and flavors of your Beet Salad with Goat Cheese and Candied Pecans!
Fit It to Your Goals
This Beet Salad with Goat Cheese and Candied Pecans can easily be tailored to fit your dietary goals:
- Make it Vegan: Substitute the goat cheese with a plant-based cheese alternative and use maple syrup instead of honey.
- Low-Carb Option: Reduce the amount of balsamic vinegar and omit the honey to lower the carb count.
- Gluten-Free: This salad is naturally gluten-free, making it suitable for those with gluten sensitivities.
- Add Protein: Toss in some grilled chicken, chickpeas, or quinoa for a heartier meal.
Cook’s Commentary
The combination of flavors in this Beet Salad with Goat Cheese and Candied Pecans is truly delightful. The sweetness of the beets and pecans balances beautifully with the tanginess of the goat cheese. I recommend using fresh, high-quality ingredients for the best results. If you have leftover beets, they can be added to other salads or even blended into smoothies for a nutrient boost. This salad is perfect for a light lunch, dinner side, or even for a gathering with friends. Everyone will be asking for the recipe!
Storing Tips & Timelines
If you have leftovers of this Beet Salad with Goat Cheese and Candied Pecans, here are some tips for storage:
- Refrigerate: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The greens may wilt, but the flavors will still be fantastic.
- Keep Dressing Separate: If possible, store the dressing separately to maintain the crispness of the greens.
- Beet Storage: Cooked beets can be stored in the fridge for up to 5 days, making them easy to incorporate into future meals.
Your Top Questions
Can I use raw beets instead of cooked?
Yes, you can use raw beets if you prefer. Just peel and shred them for a crunchy texture. However, cooking them enhances their natural sweetness and flavor.
What can I substitute for goat cheese?
If goat cheese isn’t your preference, feta cheese or a creamy blue cheese can be excellent substitutes. For a dairy-free option, consider almond-based cheese.
Can I add other ingredients to the salad?
Absolutely! Feel free to add sliced apples, oranges, or even avocado for added flavor and nutrition. Just ensure the added ingredients complement the existing flavors.
Is this salad suitable for meal prep?
This salad can be prepped ahead of time, but it’s best to keep the dressing separate until you’re ready to eat. This will help keep the greens fresh and crisp.
Don’t Miss These
- Super Simple Beet Salad Recipe
- Easy Beet Salad Recipe
- Simple Roasted Beet Salad
- Delicious Goat Cheese Recipe Ideas
See You at the Table
With its vibrant colors and harmonious flavors, this Beet Salad with Goat Cheese and Candied Pecans is sure to become a staple in your recipe repertoire. It’s not just a salad; it’s an experience that brings joy to your dining table. So gather your ingredients, follow the steps, and enjoy every bite of this delicious dish. Happy cooking!
Beet Salad with Goat Cheese and Candied Pecans
Ingredients
Equipment
Method
- Prepare the beets by cooking them until tender, then allow to cool, peel, and cut into bite-sized pieces.
- Make the dressing by whisking together balsamic vinegar, olive oil, and honey in a small bowl. Season with salt and pepper.
- In a large mixing bowl, combine the mixed baby greens and cooked beets, gently toss to combine.
- Crumble the goat cheese over the salad and sprinkle the glazed pecans on top.
- Drizzle the dressing over the salad just before serving and toss gently.
- Transfer the salad to a serving dish and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Keep the dressing separate to maintain crisp greens.
- Cooked beets can be stored in the fridge for up to 5 days.
