Roasted Beet and Goat Cheese Salad with Candied Pecans

This roasted beet and goat cheese salad combines earthy flavors with creamy cheese and sweet candied pecans.

Ingredients

• 4 medium beets, washed and trimmed
• 2 tablespoons olive oil
• 4 oz goat cheese, crumbled
• 1 cup mixed greens
• 1/2 cup candied pecans, roughly chopped
• 1/4 cup balsamic vinaigrette
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap each beet securely in aluminum foil, drizzle with olive oil, and place on a baking sheet.
3. Roast the beets in the oven for about 1 hour, or until they are tender when pierced with a fork.
4. Once cooled slightly, peel the beets and cut them into thin wedges.
5. In a large salad bowl, combine the mixed greens, roasted beets, crumbled goat cheese, and candied pecans.
6. Drizzle with balsamic vinaigrette and toss to combine.
7. Season with salt and black pepper to taste.
8. Serve immediately and enjoy.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---