Roasted Beet, Arugula, Goat Cheese, and Candied Pecan Salad

This has been my favorite fall/winter salad for a couple of years and I recently realized that I hadn’t shared it on the website. I use a combination of arugula, baby spinach, and butter leaf lettuce that is tossed in my favorite vinaigrette then topped with roasted yellow and red beets, goat cheese crumbles, sliced red onion, and candied pecans. It’s such a great combination of flavors and textures and my daughter, husband, and I all love it a lot. My son thinks it’s just okay due to the roasted beets – he’s not a fan yet.

How to Make a Roasted Beet, Arugula, Goat Cheese, and Candied Pecan Salad

Preheat the oven to 400 degrees. Scrub and trim the ends of the beets then place them on a piece of tin foil. Top the beets with a drizzle of olive oil then wrap them in two foil packets  – I wrapped the golden beet separately from the red beet to preserve its color. Place the packets into the oven and roast for 75-90 minutes, or until tender.  Open the foil packets and let them cool. Once the beets are cool enough to handle, peel and slice them.

Prepare the vinaigrette by combining the olive oil, canola oil, seasoned rice vinegar, red wine vinegar, minced garlic, a pinch of sugar, and season with sea salt and freshly cracked pepper, to taste.  Set aside to allow flavors to mingle.

When ready to serve the salad, combine the arugula, baby spinach, and butter leaf lettuce together then drizzle with the vinaigrette, to taste. Toss to coat evenly. Top the salad with beet wedges, goat cheese crumbles,  red onion, and candied pecans. Serve immediately. Enjoy.

Roasted Beet, Arugula, Goat Cheese, and Candied Pecan Salad

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Course: Sides

Servings: 4

Author: Pam - For the Love of Cooking

Ingredients

• 
  
• Roasted Beets:
• 1 red beet scrubbed & trimmed
• 1 yellow beet scrubbed & trimmed
• 2 tsp olive oil
• 
  
• Vinaigrette:
• 2 tbsp olive oil
• 1 tbsp canola oil
• 2 ½ tbsp seasoned rice vinegar
• ½ tbsp red wine vinegar
• 1 clove of garlic minced
• Pinch of sugar
• Sea salt and freshly cracked pepper to taste
• 
  
• Side Note: We like a tangy vinaigrette - use less vinegar if you don't
• 
  
• Salad:
• 2 cups arugula
• 1 cup baby spinach
• 1 cup butter leaf lettuce
• Goat cheese crumbles
• Red onion thinly sliced
• Candied pecans
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to 400 degrees.
• Prepare the beets by scrubbing and trimming the ends of the beets then place them on a piece of tin foil.
• Top the beets with 1 teaspoon of olive oil on each then wrap them in two foil packets – I wrapped the golden beet separately from the red beet to preserve its color.
• Place the packets into the oven and roast for 75-90 minutes, or until tender.
• Open the foil packets and let them cool. Once the beets are cool enough to handle, peel and slice them.
• Prepare the vinaigrette by combining the olive oil, canola oil, seasoned rice vinegar, red wine vinegar, minced garlic, pinch of sugar, and season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors to mingle.
• When ready to serve the salad, combine the arugula, baby spinach, and butter leaf lettuce together then drizzle with the well whisked vinaigrette, to taste.
• Toss to coat evenly.
• Top the salad with beet wedges, goat cheese crumbles, red onion, candied pecans, and freshly cracked black, pepper, to taste. Serve immediately. Enjoy.

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