Beet & Goat Cheese Salad

One of our favorite summer treats is Beet & Goat Cheese Salad. This is so nutritious with the health benefits from the beets and the pecans. For added nutrition, you can make this salad with spinach rather than mixed salad greens. Either way, it is a fresh and decadent salad, perfect for spring and summer when beets are in season.

goat cheese and beet salad 2

This Beet & Goat Cheese Salad is so delicious, even my kids love it! I think one reason they love it so much is all the bright colors. Not only is the salad tasty, it looks beautiful on the table.

goat cheese and beet salad

The salad dressing is extremely versatile. It’s just a basic lemon vinaigrette so I use it on various tossed salads all year round. The candied pecans make it fancy enough for company, but we often eat it on a weeknight with grilled chicken or steak.

Beet & Goat Cheese Salad

Beet & Goat Cheese Salad
Recipe Type: Salad
Author: Jo-Lynne Shane
Prep time:
Total time:
Serves: 4 servings
Beets are a great source of iron, and the combination of beets and goat cheese is delightful. For a special treat at your next brunch, serve this salad with Sugar-Coated Pecans on top.
  • 1/2 cup sugar coated pecans (see recipe in Notes section)
  • 3 or 4 beets
  • salad greens
  • 2 to 3 oz goat cheese
  • 1/2 cup olive oil
  • juice of one lemon
  • 1/2 tsp dijon mustard
  • 1 tsp sugar
  • salt and pepper
  1. Make your sugar coated pecans. (See Notes.) Set aside to cool.
  2. Cut the tops off the beets, leaving about an inch of the greens intact. Snip the root, again, leaving about an inch on the beet. Leave the skin on. (If you cut off the top and bottom of the beet and/or peel it, then the juices will seep into the cooking water and you’ll lose valuable nutrients.)
  3. Boil the beets in a saucepan on the stovetop for 30-45 minutes or until fork tender.
  4. Meanwhile, wash the lettuce and set aside to dry.
  5. Whisk the oil, lemon, sugar and mustard together until combined. Add salt and pepper to taste. Set that aside.
  6. When the beets are finished cooking, carefully remove them from the water and peel them. Allow them to cool slightly and then chop them into a medium dice.
  7. Wash the salad greens and place a small handful on each person’s plate. Drizzle with the dressing and then top with diced beets, crumbled goat cheese, and candied pecans.
To make Sugar Coated Pecans, beat an egg white with a tablespoon of water until frothy. In a separate bowl, combine a cup of sugar with ¾ teaspoon of salt and ½ teaspoon ground cinnamon. Toss the pecans (1 pound bag) first in the egg whites and then in the sugar mixture. Spread them on a baking sheet and cook for one hour at 250 degrees, stirring every 15 minutes. Cool and store in an airtight container for up to one week.

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16 Responses

  1. One of our favorite restaurants serves a salad similar to this … candied pecans instead of walnuts. Your dressing sounds delish! Good luck with “re-entry.”

  2. Oooh, that looks good. And, I don’t typically gravitate toward beets. But I bet the goat cheese balances it perfectly. I wish I had some beets. And goat cheese. And some salad greens. You see . . . we’ve been out of town for quite a while, too! 🙂

    Hope the first day of school goes smootly!

  3. This is very interesting….especially since I have wanted to try goat cheese, and we have two bunches of beets waiting to be eaten!!

  4. I love that you use real beets, not canned beets. Also, when I cook the beets, I make sure the skin stays on, otherwise all the color will get dissolved in the water

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