Balsamic Roasted Beet Salad

Balsamic Roasted Beets

Balsamic roasted beets with spinach and chèvre topped with balsamic chèvre dressing and candied pecans. Deceptively easy to make for such a spectacular farm-to-table meal! Serves 4.


Roasted Beets:
2 bunches of beets (about 8 small beets)
2 tablespoons extra virgin olive oil
2 tablespoons. balsamic vinegar
2 tablespoons maple syrup

Balsamic Chèvre Dressing:
3 tablespoons plain chèvre
1/4 cup balsamic vinegar
1 tablespoons honey
1/2 teaspoon salt
1 teaspoon black pepper

Candied Pecans:
3/4 cup whole pecans
1/4 cup water
3 tablespoons brown sugar

For the Salad: 
5 ounces baby spinach
4 ounces plain chèvre


Candied Pecans:

  1. Add brown sugar to the water in a frying pan and heat until it is gently bubbling.
  2. Add pecans for 5 -7 minutes, being careful not to burn.
  3. Remove from heat place pecans on wax paper and let cool and dry for 15 min.

Beets & Dressing:

  1. Preheat oven to 425 degrees
  2. Combine all ingredients for the balsamic chèvre dressing and mix until smooth. Set aside.
  3. Peel and quarter beets and put in a baking pan with 2 tablespoons of olive oil.
  4. Bake for 15-20 min.
  5. Mix balsamic vinegar and maple syrup together, then pour over to coat the beets. Bake for another 10 minutes.

Plating the Salad:

  1. Place chèvre in the center of a round serving dish.
  2. Surround the chèvre with the roasted beets and then the baby spinach leaves.
  3. Place the candied pecans on top of spinach leaves and drizzle with balsamic chèvre dressing or serve dressing on the side.

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