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Beet Salad with Candied Pecans and Crumbled Goat Cheese
This awesome salad brings together all of my favorites into one bowl. It's sweet, tangy, crunchy and bursting with flavor. You'll love this dish as a starter or a main course!
Beet Salad with Candied Pecans and Crumbled Goat Cheese
Print Recipe Beet Salad with Candied Pecans and Crumbled Goat Cheese
Prep Time: 1 hour
Servings: 6 people

Equipment

  • Mason jar
  • Saute pan
  • Sauce pot

Ingredients

  • 6 medium beets cleaned, roasted, peeled and chopped
  • 6 cups greens washed and dried
  • 3/4 cup goat cheese crumbled

Pickled Red Onion

  • 1 red onion thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 ½ tsp salt

Candied Nuts

  • 1 cup pecans
  • 3 tbsp maple syrup

Champagne Vinaigrette

  • 1/3 cup champagne vinegar
  • 2 tsp Dijon
  • 1 lemon juiced
  • 1 small shallot finely diced
  • 1 tsp honey
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup olive oil

Instructions

  •  Chop roasted beets and set aside
  • Mix pickling liquid ingredients (minus onion) in a sauce pot and bring to a boil
  • Pour boiling liquid over onions in a jar and set aside to cool
  • Add all of your candied pecan ingredients to a medium-sized saute pan on medium heat. Stir until nuts are well coated. Continue stirring until syrup caramelizes. Place nuts on parchment paper and allow to cool completely
  • Add all vinaigrette ingredients to medium-sized bowl (minus the oil). Whisk until everything is combined. Add oil in a slow, steady stream while whisking to emulsify the dressing. Season with salt and pepper to taste
  • Combine the greens, beets, crumbled goat cheese, pickled onions and candied nuts in a large bowl. Add dressing right before serving. Toss everything together and serve