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
Scale
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.
