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

This roasted beet, arugula, goat cheese, and candied pecan salad recipe has been my favorite fall and 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. This salad pairs nicely with roasted chicken and some garlic cream cheese mashed potatoes.

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

Roasted Beets:

• 1 red beet scrubbed & trimmed
• 1 yellow beet scrubbed & trimmed
• 1 tbsp 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

Salad:

• 2 cups arugula
• 1 cup baby spinach
• 1 cup butter leaf lettuce
• Goat cheese crumbles
• Red onion, thinly sliced   **If too strong in flavor, soak slices in ice water for 10 minutes; dry well
• Candied pecans
• Freshly cracked black pepper, to taste

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 foil. Top the beets with ½ tablespoon of olive oil 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 completely. Once the beets are cool enough to handle, peel and slice them.

Prepare the vinaigrette by combining the olive oil, vegetable oil, seasoned rice vinegar, red wine vinegar, 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, 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: Salad

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Ingredients

• Roasted Beets:
• 1 red beet scrubbed & trimmed
• 1 yellow beet scrubbed & trimmed
• 1 tbsp olive oil

Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp vegetable oil
• 2½ 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 ***If too strong in flavor, soak slices in ice water for 10 minutes; dry well
• Candied pecans
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to 400 degrees.
• Prepare the beets by scrubbing and trimming the ends, then place them on a piece of foil.
• Top the beets with ½ tablespoon 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 completely. 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, 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, 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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