Ingredients
Roasted Beets
- 1 pound beets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
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 Assembly
- 12 ounces spinach (or mixed greens)
- 4 ounces goat cheese (crumbled)
- ¾ cup pecans (coarsely chopped)
- ¼ cup red onion (thinly sliced)
- ¼ cup pumpkin seeds (roasted and salted)
Instructions
- Season the Beets: Peel the beets using a vegetable peeler, trim off both the stem and root ends, then cut them into ½-inch cubes. Place the beet cubes in a large bowl and add 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss the beets until they are evenly coated with the seasoning.
- Roast the Beets: Preheat your oven and line a large baking sheet with parchment paper. Spread the seasoned beets in a single layer on the sheet. Roast them in the oven for 30-40 minutes, turning halfway through, until the beets are tender and caramelized.
- Add the Pecans: About 5 minutes before the beets are done, carefully lift the parchment paper on one side and add the coarsely chopped pecans directly to the baking sheet. Continue roasting for 5-6 minutes, allowing the pecans to toast lightly and develop a rich flavor.
- Make the Dressing: Combine ½ cup oil (olive or avocado), ¼ cup good-quality balsamic vinegar, ¼ cup pure maple syrup or honey, ¼ teaspoon salt to taste, and optionally 2 teaspoons finely chopped rosemary or thyme in a high-speed blender or food processor. Blend for 15-20 seconds until smooth and emulsified.
- Assemble the Salad: In a large salad bowl, combine fresh spinach, crumbled goat cheese, toasted pecans, roasted beets, thinly sliced red onion, and roasted pumpkin seeds. Drizzle the prepared balsamic vinaigrette over the salad just before serving. Toss gently to ensure everything is well mixed and coated with the dressing. Serve immediately and enjoy!
Notes
- You can substitute goat cheese with feta for a different flavor profile.
- Use honey instead of maple syrup if preferred for the dressing.
- Beets can be roasted ahead of time and refrigerated, making assembly quicker.
- For a nut-free version, omit pecans and pumpkin seeds or replace with roasted chickpeas.
- Fresh herbs like rosemary or thyme add depth but are optional depending on availability.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
