The Beet and Goat Cheese Salad with Candied Pecans is a classic and elegant dish that brings together earthy roasted beets, creamy tangy goat cheese, and sweet crunchy candied pecans. This salad is a perfect blend of flavors and textures—sweet, savory, nutty, and tangy—all layered over a bed of crisp mixed greens and dressed with a light vinaigrette.
Originating from modern American cuisine, this salad has become a restaurant favorite thanks to its beautiful presentation and complex yet balanced flavor profile. The roasted beets provide a naturally sweet and earthy depth, while the goat cheese adds a luxurious creaminess that perfectly contrasts with the caramelized crunch of the pecans.
Why I Love This Recipe
I love this recipe because it feels like a perfect harmony of opposites—sweet and savory, soft and crunchy, vibrant and earthy. The roasted beets are naturally sweet and tender, pairing beautifully with the creamy tang of goat cheese. The candied pecans, meanwhile, add a delightful sweetness and crunch that elevates every bite.
Another reason I adore this salad is its visual beauty. The deep crimson hue of the beets, the snow-white goat cheese crumbles, and the glossy golden pecans create a plate that looks as good as it tastes. It’s a true feast for the eyes and the palate.
Why It’s a Must-Try Dish
This salad is a must-try because it transforms simple, wholesome ingredients into something extraordinary. The contrast of flavors and textures makes every bite exciting. The roasted beets bring out their natural sweetness, the goat cheese adds a velvety tang, and the candied pecans provide crunch and caramelized richness.
Beyond its taste, it’s incredibly nutritious—beets are loaded with antioxidants, goat cheese provides protein and healthy fats, and pecans contribute fiber and omega-3s. It’s a salad that feels indulgent but is remarkably healthy.
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes (for roasting beets and candying pecans)
- Total Time: 55 minutes
- Servings: 4 servings
- Calories: Approximately 320 kcal per serving
- Course: Salad / Appetizer
- Cuisine: American
Ingredients
For the Salad
- 4 medium beets, trimmed and cleaned
- 6 cups mixed salad greens (arugula, spinach, or spring mix)
- ½ cup goat cheese, crumbled
- ½ red onion, thinly sliced
- ½ cup candied pecans (see below for recipe)
For the Candied Pecans
- ½ cup pecans
- 2 tablespoons brown sugar
- 1 tablespoon butter
- Pinch of salt
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Cooking Directions
- Roast the Beets:
- Preheat oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil and place on a baking sheet.
- Roast for 35–40 minutes, or until tender when pierced with a fork.
- Let cool, then peel and slice into wedges or rounds.
- Prepare Candied Pecans:
- In a small skillet, melt butter over medium heat.
- Add pecans, brown sugar, and a pinch of salt.
- Stir constantly until the sugar melts and coats the pecans, about 3–5 minutes.
- Transfer to parchment paper to cool completely.
- Make the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey.
- Season with salt and pepper.
- Assemble the Salad:
- In a large salad bowl, combine greens, roasted beets, and red onion slices.
- Drizzle dressing over the salad and toss gently to coat.
- Top with crumbled goat cheese and candied pecans just before serving.
Step-by-Step Preparation Method
- Preheat oven and roast the beets until tender.
- Peel and slice the roasted beets after cooling.
- Candy the pecans in a skillet with butter and brown sugar; cool them.
- Prepare vinaigrette by whisking olive oil, vinegar, mustard, and honey.
- Combine greens, onions, and beets in a bowl.
- Add dressing and toss to coat evenly.
- Top with goat cheese and candied pecans, then serve immediately.
How to Serve This Recipe
Serve this salad fresh and slightly chilled. It’s perfect as a standalone light meal, a side dish for roasted meats or grilled fish, or an elegant appetizer for a dinner party.
You can plate it individually for a refined presentation or serve it family-style in a large bowl. Pair it with a glass of crisp white wine or sparkling water with lemon for a refreshing combination.
Recipe Tips
- Roast beets with skins on: This helps retain their moisture and makes peeling easier afterward.
- Wear gloves while handling beets: To avoid staining your hands.
- Candy pecans ahead of time: Store in an airtight container to keep them crisp.
- Use high-quality goat cheese: Fresh, creamy goat cheese makes a big difference in flavor.
- Add dressing right before serving: To keep greens fresh and crisp.
Recipe Variations
- Citrus Beet Salad:
Add orange segments and use orange juice in the dressing for a bright, fruity twist. - Vegan Option:
Replace goat cheese with avocado slices and use maple syrup instead of honey. - Grain-Boosted Version:
Add cooked quinoa or farro for a heartier meal. - Nut Substitutes:
Use walnuts, almonds, or hazelnuts if pecans aren’t available. - Cheese Variations:
Substitute feta or blue cheese for a stronger flavor. - Herb Addition:
Add fresh herbs like basil, mint, or parsley for extra freshness.
Freezing and Storage
- Refrigeration:
Store the components separately. The roasted beets can be refrigerated for up to 4 days, and the dressing for 1 week. Assemble the salad just before serving. - Freezing:
Freezing is not recommended as it will alter the texture of the beets and greens. - Candied Pecans Storage:
Keep in an airtight container at room temperature for up to 2 weeks.
Special Equipment Needed
- Baking sheet
- Aluminum foil
- Small skillet
- Whisk
- Large salad bowl
- Sharp knife and cutting board
Conclusion
The Beet and Goat Cheese Salad with Candied Pecans is a stunning, flavorful dish that perfectly combines sweetness, creaminess, and crunch. It’s proof that healthy food can be elegant and deeply satisfying. With roasted beets, tangy goat cheese, and caramelized nuts, this salad creates a delightful symphony of flavors and textures that appeal to both the eyes and the palate.
Perfect for everyday dining or special occasions, this salad embodies freshness, balance, and sophistication. Whether served as a light lunch or a dinner starter, it’s guaranteed to impress and become a favorite at your table.
Beet and Goat Cheese Salad with Candied Pecans
Description
The Beet and Goat Cheese Salad with Candied Pecans is a classic and elegant dish that brings together earthy roasted beets, creamy tangy goat cheese, and sweet crunchy candied pecans.
Ingredients
For the Salad
For the Candied Pecans
For the Dressing
Instructions
-
Roast the Beets: Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35–40 minutes, or until tender when pierced with a fork. Let cool, then peel and slice into wedges or rounds.
-
Prepare Candied Pecans: In a small skillet, melt butter over medium heat. Add pecans, brown sugar, and a pinch of salt. Stir constantly until the sugar melts and coats the pecans, about 3–5 minutes. Transfer to parchment paper to cool completely.
-
Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and pepper.
-
Assemble the Salad: In a large salad bowl, combine greens, roasted beets, and red onion slices. Drizzle dressing over the salad and toss gently to coat. Top with crumbled goat cheese and candied pecans just before serving.
