Yesterday I talked about how beets are the hot thing on the Chicago foodie scene right now, and I explained how to roast a beet. Today, we are taking those roasted beets and making a fabulous salad. I love the combination of beets and goat cheese, but you could also make this salad with gorgonzola. Beets have a mild earthy taste, and the tartness of the goat cheese, and the sweetness of the maple glazed pecans is a nice flavor combination. The creaminess of the goat cheese, meatiness of the beets, crisp spinach, and crunchy pecans contrast nicely.
This salad makes a great lunch – you could roast a batch of beets and pack this salad for lunch throughout the week, or you could serve it as a first course.
Total time: 1 hour (including roasting beets and letting them cool)
Serves: 3-5 depending on if this is a side dish or a main dish
You will need:
Roasted Beets (3 beets total, chopped and roasted, instructions here)
1lb Fresh Baby Spinach
1/2 cup Crumbled Goat Cheese
1/2 cup Pecans, loosely chopped
1 tablespoon Maple Syrup (the real stuff)
For the dressing:
2 tablespoons Olive Oil
2 tablespoons Balsamic Vinegar
1 tablespoon fresh Lemon Juice
Step 1:
In a small sauce pan over low heat, combine the maple syrup and pecans. Stir together to coat the pecans. Let cook for 1-2 minutes, stirring frequently to prevent burning. Once the syrup has covered the nuts, and they have become fragrant, remove from the heat and set aside to cool.
Step 2:
Combine the ingredients for the dressing in a large bowl and whisk together.
Step 3:
Add the spinach to the bowl with the dressing and toss to combine.
Step 4:
Plate the salads by scooping spinach onto a plate. Then top with beets, goat cheese, and the pecans. Serve immediately. If you are packing this for lunch, pack the dressing separately.
Calories
Fat
Carbs
Protein
Kit Graham
Yields 4
Recipe for an elegant roasted beet salad with spinach, goat cheese, and maple glazed pecans.
15 minPrep Time
45 minCook Time
1 hrTotal Time
Save RecipeIngredients
- Roasted Beets (3 beets total, chopped and roasted, instructions here)
- 1lb Fresh Baby Spinach
- 1/2 cup Crumbled Goat Cheese
- 1/2 cup Pecans, loosely chopped
- 1 tablespoon Maple Syrup (the real stuff)
- For the dressing:
- 2 tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon fresh Lemon Juice
Instructions
- In a small sauce pan over low heat, combine the maple syrup and pecans. Stir together to coat the pecans. Let cook for 1-2 minutes, stirring frequently to prevent burning. Once the syrup has covered the nuts, and they have become fragrant, remove from the heat and set aside to cool.
- Combine the ingredients for the dressing in a large bowl and whisk together.
- Add the spinach to the bowl with the dressing and toss to combine.
- Plate the salads by scooping spinach onto a plate. Then top with beets, goat cheese, and the pecans. Serve immediately. If you are packing this for lunch, pack the dressing separately.