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  • Writer's pictureLisa Jarvis

Roasted Beet and Goat Cheese Salad

This beet and goat cheese salad has become one of my favorite salads ever! I didn't discover this wonderful combination until just a year or so ago. It truly is a match made in culinary heaven! I serve this with either a homemade honey dijon or a maple dijon vinaigrette. I am sharing the maple dijon vinaigrette recipe today. This salad is not only delicious but it is also beautiful and very festive for Christmas! I hope you will try making this!

Here's what you need:

1 large or 2 small fresh beets

Fresh baby spinach leaves (about 4-5 cups)

Goat cheese crumbles ( 3-4 ounces)

Pecan halves or pieces (roasted or plain)


1/4 cup pure maple syrup

1/4 cup balsamic vinegar

1/8 cup Dijon mustard

3/4 cup olive oil

Place all vinaigrette ingredients, except olive oil in a food processor or blender. Pulse until smooth. With machine still running slowly drizzle in the oil until it is smooth.

To cook the beets: Preheat the oven to 400. Cut the green off the tops of the beet roots. Wrap the beets in foil and place in oven. Roast in the foil for 45 minutes to one hour or until you can easily cut through it with a knife. Take out of the oven and allow to cool some. Peel the beets and cut into 1/2 inch cubes. Place the beets atop the baby spinach. Top with the goat cheese and pecans. Drizzle the dressing according to your taste. Enjoy!


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