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Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.
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Roasted Beet Salad

Roasted Beet Salad combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.
Prep Time5 minutes
Cook Time20 minutes
Course: Salad
Cuisine: Farm to Table, Farmer's Market, Vegetarian
Keyword: Beet and Goat Cheese Salad, Beet Salad, Hearty Salad, Roasted Beet Salad
Servings: 4

Ingredients

  • 1 package mixed salad green
  • 1 bundle fresh beets peeled and sliced in 1/2 inch rounds
  • 1 tbsp. olive oil
  • salt and pepper
  • 4 oz. goat cheese sliced in medallions
  • 1/2 cup pecans roasted and rough chopped

Lemon Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. agave
  • 1/4 cup olive oil

Instructions

  • Preheat oven to 400 degrees, can also use air fryer at same temp.
  • Toss sliced beets in olive oil, salt and pepper. Place in a single layer on a sheet pan or air fryer pan. Cook for about 20 minutes or until tender and cooked through.
  • Place mixed greens and roasted beets in a serving bowl. Drizzle over desired amount of vinaigrette. Toss to combine. Add goat cheese medallions and chopped pecans. Lightly toss to combine.

Lemon Shallot Vinaigrette

  • Combine shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil.