Roasted Beet Salad with Balsamic Vinaigrette

Name: Roasted Beet Salad with Balsamic Vinaigrette
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2-3 medium beets; 3 tablespoons avocado oil; 5 oz package mixed greens; ½ cup crumbled goat cheese (or Feta cheese); ⅓ cup dried cranberries; ½ cup toasted pecans (chopped); ¼ cup balsamic vinegar; ¼ cup avocado oil; ¼ cup extra virgin olive oil; 2 tablespoons honey; 1 tablespoon dijon mustard; 1 clove garlic (minced); Salt and pepper to taste

This Roasted Beet Salad with Goat Cheese (or Feta cheese) and Nuts is drizzled with Honey Balsamic Vinaigrette. The salad makes a great light lunch or lovely first or second course for a dinner party.

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The beets salad is one of my favorite fall salad recipes. It's a great choice for the holidays due to it's festive colors and beets being in season.

How to Make Roasted Beet Salad

The recipe makes 4 servings.

Prep: 15 minutes| Cooking Time: 1 hour | Total Time: 1 hours 15 minutes

Ingredients

Here is everything you will need to make this delicious roasted beet salad recipe.

Salad Ingredients:
● 2-3 medium red beets
● 3 tablespoons avocado or light olive oil
● 5 oz package mixed greens (use baby spinach, baby kale or fresh arugula if you prefer)
● 1⁄2 cup crumbled goat cheese or feta
● 1⁄3 cup dried cranberries
● 1⁄2 cup toasted pecans, chopped (or nuts of choice)
Honey Balsamic Vinaigrette Ingredients:
● 1⁄4 cup balsamic vinegar
● 1⁄4 cup avocado oil
● 1⁄4 cup extra virgin olive oil
● 2 tablespoons honey
● 1 tablespoon Dijon mustard
● 1 clove garlic, minced
● Salt and freshly ground black pepper to taste

Directions

Preheat oven to 375 degrees F. to start.

Scrub beets clean and trim off tops.
Coat beets in a light layer of oil. Place in a baking dish with 1⁄2 cup of water.
Tightly cover the dish with aluminum foil and place in preheated oven for 45 minutes to an hour, or until the largest beet is fork tender.

Reduce oven temp to 325 for pecans.

Chop pecans and crumble cheese if you bought a block rather than crumbles.

Preheat oven to 325 degrees F and place pecans on a baking sheet.
Lightly drizzle with avocado oil, sprinkle with salt and toss. Shake the pan so
pecans are in an even layer. Bake in preheated oven for 8 minutes.

Allow beets to cool enough to easily handle, then peel beets with a paring knife and slice. Use a plastic cutting board as shown, wood will stain.

In a small bowl, whisk together balsamic vinaigrette ingredients.

Honey Balsamic Vinaigrette on beet salad — *Pouring balsamic dressing over beet and goat cheese salad.*

Add greens to a large platter or bowl. Top with sliced beets, toasted pecans, crumbled cheese, dried cranberries. Drizzle on balsamic vinegar and serve.

Pair this fall salad with simple grilled chicken, Blackened Salmon or Ratatouille Soup with Quinoa for an easy dinner.

TIP: Roast the beets up to three days before serving. The dressing can be made ahead as well. Both should be kept in the fridge.

Can I use store bought cooked beets in the salad?

Yes, if you are pressed for time canned beets is a good solution. Freshly roasted is best though and I don't recommend pickled beets, not that they wouldn't make a tasty salad. It just wouldn't have the earthy flavor of this recipe.

Can I use yellow beets in the salad?

Yes, golden beets will also be delicious in this salad. I actually use them in my Caramelized Golden Beet, Kamut, and Dandelion Salad. A mix of red and golden beets would make a very attractive presentation.