
Roasted beets with creamy goat cheese and candied pecans
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Roasted beets with creamy goat cheese and candied pecans
A stunning roasted beet salad with tangy goat cheese, candied pecans, and baby greens dressed in a balsamic vinaigrette.
15m
Prep Time
45m
Cook Time
60m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
(Updated )
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.
Test Kitchen Pick
Chef Knife
Helpful Tool
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.
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeWrap 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.
Arrange baby greens on a platter or individual plates.
Place roasted beet wedges over the greens. Crumble goat cheese and scatter candied pecans on top.
Whisk together balsamic vinegar, olive oil, a touch of honey, salt, and pepper.
Drizzle vinaigrette over the salad and serve immediately.
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
Different textures but equally delicious with beets.
Both pair well with beets.
A lighter, more subtle acidity.
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.
Store roasted beets separately for up to 5 days. Assemble just before serving.
Not applicable — serve at room temperature or slightly warm.
Per serving (1 large plate) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
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.
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Mediterranean
Mexican

Italian
Mexican


Italian