Roasted Beet & Goat Cheese Salad with Candied Pecans
A vibrant and flavorful salad featuring roasted beets, creamy goat cheese, crunchy candied pecans, and a light citrus vinaigrette. Perfect as a light lunch or side dish.
Equipment
- Mixing bowl
- Baking Sheet
- Whisk
Ingredients
Main Ingredients
- 2 medium Beets scrubbed clean
- 4 ounces Goat Cheese crumbled
- 1/2 cup Pecans chopped
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Orange Juice freshly squeezed
- 1 tablespoon Sugar
- 5 ounces Arugula
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Wash and trim the beets, leaving about 1 inch of stem attached. Wrap each beet individually in foil.
- Roast the beets for 30-40 minutes, or until tender when pierced with a fork.
- While beets roast, prepare candied pecans: In a small saucepan, combine pecans and sugar with 1 tablespoon of water. Cook over medium heat, stirring frequently, until pecans are coated and slightly caramelized.
- Once beets are cool enough to handle, peel and slice them.
- In a small bowl, whisk together olive oil, balsamic vinegar, and orange juice for the vinaigrette.
- To assemble the salad, combine arugula, sliced beets, crumbled goat cheese, and candied pecans in a large bowl. Drizzle with vinaigrette and toss gently to combine.
- Serve immediately and enjoy!
Notes
For a sweeter salad, add a drizzle of honey to the vinaigrette. Other greens like spinach or mixed greens can be substituted for arugula. You can also add other nuts or seeds for added crunch.