Beet and Goat Cheese Salad with Candied Pecans
A vibrant and delicious salad featuring earthy beets, creamy goat cheese, crunchy candied pecans, and a sweet honey balsamic vinaigrette.
Prep
: 10
Total
: 25 minutes
Ingredients
Salad Components
- 8 cups mixed baby greens
- 4 small red beets (cooked and cut)
- 2 oz candied pecans
- 4 oz goat cheese log (Chavrie brand recommended)
Honey Balsamic Vinaigrette
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
Instructions
Preparation Steps
- Make the vinaigrette by whisking together the balsamic vinegar, extra virgin olive oil, and honey in a small bowl until smooth.
- In a large bowl, toss the mixed baby greens with the prepared vinaigrette until evenly coated. Mix well.
- Divide the dressed greens evenly among four serving bowls. Top each bowl with one cooked beet (cut into bite-sized pieces), 1 oz of goat cheese, and a sprinkle of candied pecans.
Notes
For the beets, you can use pre-cooked beets from the grocery store or roast them yourself. Roasting brings out a sweeter flavor. Ensure beets are cooled and cut before adding to the salad.