4.6 from 30 votes
Spinach Beet Salad Recipe
Wow everyone with the best Roasted Beet Salad with Goat Cheese this Fall! Serve this impressive and tasty dish for holidays like Thanksgiving or Christmas, or even as a weeknight dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 324 kcal
Course:
Salad , Appetizer
Cuisine:
American
Ingredients
Roasted Beets:
- 1 pound beets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Balsamic Vinaigrette:
- 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:
- 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 beets with a vegetable peeler. Cut and remove both the stem and root ends and then cut into ½-inch cubes. Add beets to a large bowl along with oil, salt, and pepper. Toss until well coated.
- Roast the Beets: Line a large baking sheet with parchment paper and place beets in a single layer. Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.
- Add the Pecans: During the last 5 minutes of cooking, lift up the parchment paper on one side and add the chopped pecans directly onto the sheet pan. Continue cooking for 5-6 minutes, or until the pecans are lightly toasted.
- Make the Dressing: Add all of the vinaigrette ingredients to a high speed blender, such as a Nutribullet, or a food processor and blend for 15-20 seconds.
- Assemble the Salad: In a large salad bowl add the spinach, goat cheese, toasted pecans, roasted beets, sliced red onion, and pumpkin seeds. Drizzle on the balsamic vinaigrette just before serving and toss until well mixed. Enjoy!
Cup of Yum
Notes
- Beets: Choose same-sized beets so they cook evenly.
- Dressing: Wait to dress the salad until just before serving.
- Prep-Ahead: You can roast the beets up to one week in advance, and make the vinaigrette up to 3 months beforehand. Refrigerate each individually in sealed containers until ready to use.
- Storage: Keep the salad components in separate airtight containers for up to 3-4 days in the refrigerator.
Nutrition Information
Calories
324kcal
(16%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
7mg
(2%)
Sodium
312mg
(13%)
Potassium
520mg
(15%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
4159IU
(83%)
Vitamin C
15mg
(17%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 324
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 312mg | 13% |
| Potassium | 520mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 4159IU | 83% |
| Vitamin C | 15mg | 17% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.