Better Bites

My experiments in healthy eating, cooking, and living

A Savory Pecan, Goat Cheese, & Roasted Beet Salad

pecan goat cheese salad

On Easter Sunday, I stood in line staring at the mountains of homemade food in front of me. For our holiday dinner, I decided to bring a goat cheese and roasted beet salad. My plate was full of colorful vegetables by the time I arrived at the table. Aside from roast, honey baked ham, and rosemary seasoned lamb, there was also honey-flavored carrots, mashed and sweet potatoes, and roasted asparagus. I loaded my plate with asparagus, my spinach salad dressed in balsamic vinaigrette,  carrots, and sweet potatoes. I didn’t miss having meat in the least bit. I admit it, I’m a plant eater and I love it! Read on for a salad recipe that my family members raved about.

Ingredients for balsamic vinaigrette: 

2 tbsp of balsamic vinegar

1/4 tsp of salt and pepper (adjust to taste)

1/8 tsp of oregano and garlic powder

1 garlic clove, minced

1/2 – 3/4 cups of olive oil

Ingredients for  pecan, goat cheese, & roasted beet salad:

1/2 cup of pecans, roughly chopped

1 tbsp of olive oil

1/4 tsp of salt

1 1/2 tbsp of honey

1/2 of a red onion, finely sliced (lengthwise)

4-5 handfuls of spinach, washed and dried

1/2 cup of goat cheese crumbles

3-4 beets, sliced thin

Method: 

1- Add the vinegar, spices, and minced garlic to a bowl. Whisk the ingredients together and then very slowly add the olive oil as you whisk the dressing.

2- After making the dressing, set it aside and heat a half of the olive oil in a frying pan. Then add the chopped pecans to the pan. Drizzle the honey on the nuts and then add the salt. Stir it up and toast the pecans for about 5 minutes over medium heat.

3- When the pecans are finished, set them aside and reheat the skillet with the other half of the olive oil. When it is heated, add the finely sliced red onion. Sautee until the onion caramelizes. Then let the onion cool with the pecans.

4- Slice the roasted beets and wash the spinach. Add both ingredients to a serving bowl with the vinaigrette dressing (use as much of the dressing as you like). Throw in the sauteed onions and goat cheese. Toss together and you have yourself a fantastic salad!

Wife, Mother, Maker made delicious looking vegan quinoa, beet, and spinach salad that looks delicous and uses similar ingredients. What have you made recently that you couldn’t help but rave about?

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