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.
- 3 golden beets
- 3 red beets
- 10 ounces baby spinach
- 2 ounces goat cheese, crumbled
- 1/4 cup pecans, toasted and chopped
Honey Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- 2 tablespoons water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- Kosher salt and fresh ground black pepper to taste
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with foil.
- Peel the beets with a vegetable peeler and cut them into 1/2 inch slices.
- Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
- Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
- Remove from the oven and let cool while you assemble the salad and make the vinaigrette.
- In a glass measuring cup or mason jar add all of the ingredients for the vinaigrette and whisk or shake until combined.
- In a large serving bowl add the baby spinach and top with the crumbled goat cheese, toasted pecans and cooled beets.
- Serve the vinaigrette alongside the salad or drizzle some of it over the top, you shouldn't need to use all of it.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 191 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 7mg Sodium: 395mg Carbohydrates: 18g Fiber: 4g Sugar: 13g Protein: 7g
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