If you’re craving a vibrant, fresh, and flavorful salad that’s as beautiful as it is delicious, you’ve got to try this Spinach Beet Salad with Goat Cheese, Pecans, and Balsamic Vinaigrette Recipe. It’s a perfect harmony of earthy roasted beets, peppery spinach, creamy tangy goat cheese, crunchy pecans and pumpkin seeds, all brought together by a luscious balsamic vinaigrette that adds just the right amount of sweet and tart. Whether you’re looking for a standout side or a light main course, this salad never fails to impress with its stunning colors and irresistible textures.
Ingredients You’ll Need
Every ingredient in this salad plays a starring role, bringing a special flavor, texture, or color that makes the dish unforgettable. From the tender roasted beets to the crunchy pecans and silky goat cheese, each element is essential for achieving that perfect balance.
- Beets (1 pound): Fresh and earthy, roasting them brings out their natural sweetness and deepens their flavor.
- Olive oil (1 tablespoon + ½ cup): Vital for roasting and dressing, it provides richness and helps marry the flavors together.
- Salt (½ teaspoon + ¼ teaspoon): Enhances every component, making the flavors pop.
- Black pepper (¼ teaspoon): Adds a subtle heat and depth.
- Balsamic vinegar (¼ cup): The star of the dressing, lending a perfect tangy and slightly sweet punch.
- Pure maple syrup (¼ cup): Natural sweetness to balance the acidity of the vinegar.
- Rosemary or thyme (2 teaspoons, optional): Fresh herbs that add a fragrant, earthy note to the dressing.
- Spinach (12 ounces): Peppery and fresh, the base that keeps the salad light and nutritious.
- Goat cheese (4 ounces, crumbled): Creamy and tangy, a luxurious contrast to the sweetness of the beets.
- Pecans (¾ cup, coarsely chopped): Toasted for crunch and a buttery, nutty flavor.
- Red onion (¼ cup, thinly sliced): Adds a sharp, zesty bite to the mix.
- Pumpkin seeds (¼ cup, roasted and salted): Crunchy and savory, rounding out the textures perfectly.
How to Make Spinach Beet Salad with Goat Cheese, Pecans, and Balsamic Vinaigrette Recipe
Step 1: Season and Prep the Beets
Start by peeling the beets carefully with a vegetable peeler, then trim off both the stem and root ends. Cut the beets into evenly sized ½-inch cubes to ensure they roast uniformly. Toss the beet cubes in a large bowl with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper until every piece is well coated. This seasoning step builds the foundational flavor that makes the roasted beets so delicious.
Step 2: Roast the Beets and Toast Pecans
Spread the seasoned beets in a single layer on a parchment-lined baking sheet and roast in a preheated oven. Bake for about 30 to 40 minutes until the beets are tender and caramelized, flipping them halfway through to ensure even cooking. When you have just 5 minutes left, lift one side of the parchment and sprinkle the chopped pecans onto the sheet. Roast them alongside the beets until lightly toasted and fragrant, adding that essential crunch and nutty aroma.
Step 3: Whip Up the Balsamic Vinaigrette
While the beets and pecans are roasting, combine the ½ cup olive oil, ¼ cup good-quality balsamic vinegar, ¼ cup pure maple syrup (or honey), ¼ teaspoon salt to taste, and finely chopped rosemary or thyme if using, in a food processor or high-speed blender. Blend the ingredients for 15 to 20 seconds until the vinaigrette is smooth and emulsified, balanced perfectly between sweet, tangy, and herbal notes that will tie the salad together beautifully.
Step 4: Assemble the Spinach Beet Salad with Goat Cheese, Pecans, and Balsamic Vinaigrette Recipe
Grab a large salad bowl and add 12 ounces of fresh spinach or your preferred mixed greens as a vibrant base. Layer in the roasted beets and toasted pecans, then scatter the crumbly goat cheese, thinly sliced red onions, and roasted pumpkin seeds over the top. Just before serving, drizzle the bowl with your homemade balsamic vinaigrette and toss gently to coat every bite with flavor. This final step transforms simple ingredients into a dazzling, mouthwatering salad experience.
How to Serve Spinach Beet Salad with Goat Cheese, Pecans, and Balsamic Vinaigrette Recipe
Garnishes
To elevate the presentation and add bursts of fresh flavor, consider garnishing with fresh rosemary sprigs, a sprinkle of cracked black pepper, or extra crumbled goat cheese. A few extra roasted pumpkin seeds sprinkled on top offer inviting crunch and a rustic look that’s impossible to resist.
Side Dishes
This spinach beet salad pairs wonderfully with a variety of light mains and sides. Think grilled chicken breast, seared salmon, or a hearty lentil soup. Crusty artisan bread works well, too, perfect for soaking up any remaining vinaigrette and complementing the salad’s texture.
Creative Ways to Present
For a stunning presentation, try layering the salad ingredients in a clear glass trifle bowl or serving on a large wooden plank for a rustic vibe. You could also portion the salad into individual mason jars for a portable, picnic-ready option that looks as pretty as it tastes.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Spinach Beet Salad with Goat Cheese, Pecans, and Balsamic Vinaigrette Recipe should be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the greens from wilting.
Freezing
This particular salad doesn’t freeze well because the fresh spinach, goat cheese, and dressing textures change when thawed. It’s best to enjoy it fresh or store it chilled as described.
Reheating
Since the roasted beets and pecans are warmed during preparation, you can gently reheat the beet portion in a microwave or oven if you like warm beets. However, serve the salad overall chilled or at room temperature for the best flavor and texture experience.
FAQs
Can I use pre-cooked beets for the Spinach Beet Salad with Goat Cheese, Pecans, and Balsamic Vinaigrette Recipe?
Absolutely! Pre-cooked or canned beets can save time. Just chop them into cubes and toss with the dressing and other salad components. Keep in mind the roasted pecans add a fresh crunch you’ll want to include.
Is there a substitute for goat cheese if I’m allergic?
You can swap goat cheese for feta or a dairy-free cheese alternative depending on your dietary needs. Each will bring a different but delicious twist to the salad’s creamy, tangy element.
Can I make the balsamic vinaigrette without a blender?
Yes! Simply whisk the olive oil, balsamic vinegar, maple syrup, herbs, salt, and pepper vigorously in a bowl or shake them together in a sealed jar until emulsified.
How do I keep the spinach from wilting too quickly?
To maintain crispness, rinse and thoroughly dry your spinach before assembly and dress the salad just before serving. Storing components separately can also help if making ahead.
What other nuts can I use instead of pecans?
Walnuts or toasted almonds are fantastic alternatives that offer similar crunch and nuttiness. Choose whatever you prefer or have on hand for a personalized touch.
Final Thoughts
If you’re searching for a salad that’s both nourishing and bursting with flavor, this Spinach Beet Salad with Goat Cheese, Pecans, and Balsamic Vinaigrette Recipe is a must-try. It’s simple enough for any day but special enough to impress guests or brighten up a weeknight dinner. Grab your ingredients, roast those beets, and prepare to fall in love with a salad that feels like a celebration on the plate.
Print
Spinach Beet Salad with Goat Cheese, Pecans, and Balsamic Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Spinach Beet Salad combining roasted beets, fresh spinach, tangy goat cheese, crunchy pecans and pumpkin seeds, all tossed in a sweet and savory balsamic maple vinaigrette. Perfect for a light lunch or dinner side dish.
Ingredients
Beets and Roasting
- 1 pound beets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup pecans (coarsely chopped)
Dressing
- ½ cup oil (olive or avocado)
- ¼ cup balsamic vinegar (good quality)
- ¼ cup pure maple syrup (or honey)
- ¼ teaspoon salt (to taste)
- 2 teaspoons rosemary or thyme (finely chopped, optional)
Salad Base and Toppings
- 12 ounces spinach (or mixed greens)
- 4 ounces goat cheese (crumbled)
- ¼ cup red onion (thinly sliced)
- ¼ cup pumpkin seeds (roasted and salted)
Instructions
- Season the Beets: Peel the beets carefully with a vegetable peeler, remove the stem and root ends, then cut into ½-inch cubes. Place the cubed beets in a large bowl and toss with olive oil, salt, and black pepper until evenly coated.
- Roast the Beets: Preheat the oven and line a large baking sheet with parchment paper. Spread the seasoned beets in a single layer on the sheet. Roast for 30-40 minutes until tender, flipping once halfway through to evenly cook the beets.
- Add the Pecans: About 5 minutes before the beets finish roasting, lift one side of the parchment paper and add the chopped pecans directly onto the baking sheet. Continue roasting them together for 5-6 minutes, allowing the pecans to lightly toast.
- Make the Dressing: Combine the oil, balsamic vinegar, maple syrup, salt, and optional herbs in a high-speed blender or food processor. Blend for 15-20 seconds until the vinaigrette is smooth and emulsified.
- Assemble the Salad: In a large bowl, combine the fresh spinach, crumbled goat cheese, toasted pecans, roasted beets, sliced red onion, and pumpkin seeds. Drizzle the prepared balsamic vinaigrette over the salad just before serving and toss gently to mix all ingredients well. Serve immediately and enjoy.
Notes
- Be sure to toss the beets well in oil and seasoning for maximum flavor before roasting.
- Adding pecans directly to the baking sheet in the last 5 minutes ensures they toast perfectly without burning.
- Maple syrup can be substituted with honey for a slightly different sweetness profile.
- Use fresh herbs like rosemary or thyme in the dressing for added aromatics, but this is optional.
- This salad is best served fresh to retain the crispness of spinach and texture of roasted beets.
