Roasted beets add a sweet and savory element that pairs perfectly with the tangy goat cheese, nutty pecans and honey balsamic vinaigrette, in this Roasted Beet, Spinach and Goat Cheese Salad!
Beets. Let’s talk about them. If you had asked me 5 years ago what my opinion of beets was, I would have stuck up my nose and told you they taste like dirt. Yes, it’s true that beets do have an earthy flavor to them…that’s the nice way of saying they have a dirt-like flavor to them. But did you know that when you roast a beet that earthy, dirt flavor disappears and a wonderful sweet flavor replaces it?!
People seem very picky or afraid to try vegetables that they always assumed they didn’t like. They’re quick to say gross or I hate those without giving it a second chance or preparing it in a different way. My tastebuds have completely changed from when I was a kid and now there aren’t many things that I don’t enjoy eating. I’ve also become more brave in trying new foods, for example I ate octopus for the first time when I was down in Florida earlier this fall. Turns out I loved it! You couldn’t have paid me $100 to even take a bite back in my younger years. My point is, let’s be open to trying new foods or retrying foods that we didn’t like in our past, but perhaps might enjoy now, like beets.
I made this Roasted Beet, Spinach and Goat Cheese Salad last week after buying both regular red beets and golden beets. I actually prefer the golden beets a little more than regular and I appreciate that they don’t stain your hands. When it came time to roast the beets for the salad I chose to peel and slice them into thick rounds instead of roasting them whole in order to significantly cut back on the roasting time. I simply tossed them in a little olive oil, salt and pepper and roasted them for about 20 minutes.
After they cooled I arranged them on top of a bed of spinach along with crumbles of goat cheese and toasted chopped pecans. I served the salad with a honey balsamic vinaigrette that added a rich sweetness to the salad that paired perfectly with the savory beets, tangy goat cheese and nutty pecans. This salad is great served as a side dish along with some protein or makes a great lunch or light dinner.
More Salads to Try