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  3. Beet Goat Cheese Salad
A vibrant beetroot and goat cheese salad with walnuts and microgreens, beautifully presented.

Roasted beets with creamy goat cheese and candied pecans

Beet Goat Cheese Salad

Beet Goat Cheese Salad

1hEasy

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Servings

4

4 servings

Difficulty

Easy

Cost

Moderate

$$

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Beet Goat Cheese Salad

Roasted beets with creamy goat cheese and candied pecans

A stunning roasted beet salad with tangy goat cheese, candied pecans, and baby greens dressed in a balsamic vinaigrette.

15m

Prep Time

45m

Cook Time

60m

Total Time

4

Servings

Easy

Difficulty

Moderate $$

Cost

French CuisineSaladSide DishVegetarianGluten-Free
Sarah Chen
Sarah Chen

March 24, 2022(Updated April 13, 2026)

Beet and goat cheese is one of the great flavor pairings in the salad world. Sweet, earthy roasted beets meet tangy, creamy goat cheese in a combination that is as visually striking as it is delicious.

Candied pecans add crunch and sweetness, while a balsamic vinaigrette ties everything together. This salad is a favorite on upscale restaurant menus, but it is remarkably easy to make at home.

Why This Recipe Works

Roasting beets concentrates their natural sugars and mellows their earthy flavor. Goat cheese provides a tangy contrast to the sweet beets. Balsamic vinegar bridges the earthy and tangy flavors.

Ingredients

  • 4 medium beets, trimmed
  • 4 oz goat cheese, crumbled
  • 1/3 cup candied pecans
  • 5 oz mixed baby greens
  • 2 tbsp balsamic vinegar
  • 3 tbsp extra-virgin olive oil
PrepDaily Use

Test Kitchen Pick

Chef Knife

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Why a sharp knife helps here

When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.

This recipe is won or lost in prep speed and cleaner cuts.

  • Speeds up chopping and slicing
  • Makes prep more consistent and less frustrating

A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.

Shop chef knife options for this recipe

Instructions

  1. 1

    Wrap beets individually in foil and roast at 400°F for 45 minutes until tender when pierced with a knife. Cool, peel, and cut into wedges.

  2. 2

    Arrange baby greens on a platter or individual plates.

  3. 3

    Place roasted beet wedges over the greens. Crumble goat cheese and scatter candied pecans on top.

  4. 4

    Whisk together balsamic vinegar, olive oil, a touch of honey, salt, and pepper.

  5. 5

    Drizzle vinaigrette over the salad and serve immediately.

Serving Suggestions

Ways to Serve This Dish

  • Serve alongside a fresh baguette and salted butter

  • Pair with a crisp green salad with Dijon vinaigrette

  • Serve as a light main course or alongside grilled protein

  • Best enjoyed fresh -- prepare the dressing separately if making ahead

Substitutions

Goat cheeseBurrata or feta

Different textures but equally delicious with beets.

PecansWalnuts or pistachios

Both pair well with beets.

Balsamic vinegarSherry vinegar

A lighter, more subtle acidity.

Tips & Storage

Pro Tips

  • Wear gloves when handling beets to avoid staining your hands.

  • Use a mix of red and golden beets for a stunning presentation.

  • Roast beets up to 3 days ahead and refrigerate until ready to use.

Storage

Store roasted beets separately for up to 5 days. Assemble just before serving.

Reheating

Not applicable — serve at room temperature or slightly warm.

Nutrition Facts

Per serving (1 large plate) · 4 servings

Calories280
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein18g
Carbohydrates20g
Fat12g
Fiber3g
Sugar10g
Sodium320mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use pre-cooked beets?
Yes. Vacuum-packed pre-cooked beets are a great time-saver.
What if I do not like goat cheese?
Try burrata, fresh mozzarella, or ricotta salata.

Explore More

More French RecipesMore SaladMore Side DishVegetarian RecipesGluten-Free RecipesOven RecipesNo-Cook Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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