Beet Salad with Goat Cheese and Candied Pecans

If you’re on the lookout for a vibrant, flavorful dish that boasts both elegance and simplicity, look no further than this Beet Salad with Goat Cheese and Candied Pecans. This salad is a celebration of earthy beets, creamy goat cheese, and crunchy pecans, all drizzled with a tangy balsamic dressing. It’s perfect for an impressive dinner party, a light lunch, or even as a delightful side dish. Let’s dive into how to create this colorful masterpiece!

Why It’s My Go-To

This Beet Salad with Goat Cheese and Candied Pecans has become a staple in my kitchen for several reasons. First, it’s incredibly easy to prepare, making it a fantastic option for both weeknight dinners and special occasions. The combination of textures—from the tender beets to the crunchy pecans—creates a delightful eating experience. Furthermore, the vibrant colors make this salad an eye-catching addition to any table. Plus, it’s a dish that can be easily adapted based on what’s in season or what you have on hand.

Ingredient List

To whip up this delicious salad, you will need the following ingredients:

• 4 oz Chavrie goat cheese log
• 8 cups mixed baby greens
• 4 small red beets, cooked and cut*
• 2 oz glazed pecans
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp honey

*Note: Make sure the beets are cooked and cooled before adding them to the salad.

Before You Start: Equipment

Here are a few kitchen tools that will make your salad-making experience smoother:

• Large mixing bowl
• Sharp knife for slicing
• Cutting board
• Whisk for dressing
• Salad plates for serving

Mastering Beet Salad with Goat Cheese and Candied Pecans: How-To

Now, let’s get into the steps to create this beautiful Beet Salad with Goat Cheese and Candied Pecans.

Step 1: Prepare the Ingredients

Start by gathering all your ingredients. Make sure your beets are cooked and cooled. If you haven’t cooked them yet, you can boil or roast them until fork-tender, then let them cool before slicing.

Step 2: Make the Dressing

In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, and honey. This simple dressing is what brings all the flavors together, so make sure to taste it and adjust according to your preference.

Step 3: Assemble the Salad

In a large mixing bowl, combine the mixed baby greens and the sliced beets. Drizzle about half of the dressing over the greens and beets, tossing gently to combine without bruising the greens.

Step 4: Plate the Salad

Divide the salad mixture among salad plates. Crumble the Chavrie goat cheese log over the top of each salad and sprinkle with the glazed pecans for that perfect crunch.

Step 5: Drizzle with Dressing

Finally, drizzle the remaining dressing over each salad, and you’re ready to serve! This not only enhances the flavors but also adds a beautiful sheen to your vibrant salad.

No-Store Runs Needed

This recipe is fantastic because many of the ingredients can be found in your pantry or fridge:

• Mixed baby greens: You can substitute with any salad greens you have on hand.
• Goat cheese: If you don’t have Chavrie, any soft goat cheese will work beautifully.
• Pecans: If you’re out of glazed pecans, regular pecans or walnuts can be used as a substitute.
• Balsamic vinegar: Apple cider vinegar or red wine vinegar can also be used if needed.

Cook’s Notes

• Feel free to add more toppings like sliced avocado or fresh herbs for added flavor.
• This salad can be made in advance; just wait to add the dressing until you’re ready to serve to keep the greens fresh.
• If you prefer, you can roast the beets instead of boiling them for a deeper flavor.

Refrigerate, Freeze, Reheat

This Beet Salad with Goat Cheese and Candied Pecans is best enjoyed fresh. However, if you have leftovers:

• Refrigerate any leftover salad in an airtight container for up to 2 days.
• It’s not recommended to freeze this salad, as the greens will become mushy upon thawing.

Your Top Questions

Can I use different types of cheese?

Absolutely! While goat cheese adds a creamy tang, you can substitute with feta or blue cheese for a different flavor profile.

How do I cook beets if I’ve never done it before?

Cooking beets is simple! You can boil them in water for about 30-40 minutes until tender or roast them in the oven wrapped in foil at 400°F for about an hour.

What can I add to this salad for extra protein?

Grilled chicken, chickpeas, or quinoa are excellent additions to boost the protein content of your salad.

Can I make this salad vegan?

Yes! Replace the goat cheese with a vegan cheese alternative and use maple syrup instead of honey for the dressing.

Similar Recipes

If you enjoyed this Beet Salad with Goat Cheese and Candied Pecans, you might also like:

• Peach Burrata Caprese Salad
• Grilled Peach Burrata Salad

Time to Try It

Now that you’re armed with all the knowledge to create this delicious Beet Salad with Goat Cheese and Candied Pecans, it’s time to get cooking! This salad not only adds a burst of color to your plate but also a wonderful combination of flavors that will leave your taste buds dancing. Whether you’re serving it at a gathering or enjoying it solo, this recipe is sure to impress. Happy cooking!