Beets and velvety goat cheese salad with crispy, sweet pecans with a honey balsamic vinaigrette resembles a symphony in your mouth.

Baby Greens with Goats Cheese, Beets and Candied Pecans

Beets and Goat Cheese Salad

I understand beets can be polarizing – individuals appear to either enjoy them or dislike them. I, personally, am a fan. If you’re not exactly sure about beets, this Beet and Goat Cheese salad with Candied Pecans over child greens is a terrific location to begin. Some individuals state beets taste like dirt however believe me – when you integrate them with sweet, crispy pecans and velvety goat cheese and after that sprinkle them with a sweet and tasty dressing, you’ll have a various viewpoint. For another preferred beet dish, attempt this Turmeric Braised Chicken with Golden Beets and Leeks. And see more salad dishes here.

How to Prepare Beets

If you’ve never ever prepared beets prior to, you have a couple of choices. Whichever approach you pick, you’ll require to prep your beets for cooking. Simply cut off any green tops and wash under water.

  • Boil: For this salad, I boiled my beets for 45-50 minutes till tender. 
  • Roasted: To oven roast, cover the beets separately in foil and bake at 400 degrees for 50-60 minutes.
  • Instantaneous Pot: Put the beets on top of the steam rack and gather one cup of water. Prepare on manual mode for 20-30 minutes for bigger beets, fast release.

Prepare times all depend upon the size of the beets. To examine that they’re done, pierce them with a knife or skewer. If it goes through quickly, the beets are prepared.

When cool enough to deal with, peel the skins off by rubbing a paper towel over them. Take care – beets stain extremely quickly! You might wish to use an apron while peeling and cutting beets.

Beet Salad Variations:

  • If you’re not a fan of goat cheese, swap it with feta.
  • If you can’t discover candied pecans at the grocery store, you can make them in your home.
  • Usage walnuts rather of pecans.
  • Sub child greens for arugula. 
  • Utilize a mix of red and golden beets to make the salad much more vibrant.

balsamichoneyBaby Greens with Goats Cheese, Beets and Candied Pecans

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Child Greens with Goat Cheese, Beets and Candied Pecans

267 Cals 7 Protein 19 Carbohydrates 19.5 Fats

Preparation Time: 10 minutes

Prepare Time: 0 minutes

Overall Time: 10 minutes

Beet and velvety goat cheese salad with crispy, sweet pecans with a honey balsamic vinaigrette resembles a symphony in your mouth. This salad will make you appear like a cooking whiz!

  • 4 oz Chavrie goat cheese log
  • 8 cups combined child greens
  • 4 little red beets, prepared and cut*
  • 2 oz glazed pecans,

For the honey balsamic vinaigrette:

  • 2 tablespoon balsamic
  • 2 tablespoon additional virgin olive oil
  • 1 tablespoon honey
  • Make vinaigrette by blending olive oil, balsamic and honey till smooth.

  • In a big bowl toss greens with vinaigrette and blend well.

  • Uniformly divide greens in between 4 bowls. Leading each bowl with one beet, 1 oz goat cheese and pecans. (* You can purchase prepared beets or prepare them yourself. I boiled the beets in water till soft, however they can be roasted in the oven too, see notes above.)

Serving: 1/fourth, Calories: 267kcal, Carbohydrates: 19g, Protein: 7g, Fat: 19.5g, Salt: 211mg, Fiber: 2g, Sugar: 14g

Blue Smart Points: 9

Green Smart Points: 9

Purple Smart Points: 11

Points +: 8

Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals