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This Roasted Beet Salad is packed full of flavor and is the perfect salad to eat as we transition from cooler to warmer weather! The warmth of the roasted beets, the creamy goat cheese, and the crunch from the pecans add a beautiful depth of flavor to this salad.
This salad can be prepared quickly for lunch, dinner, or when feeding a crowd! The rich flavors from the roasted beets, crispy bacon, and goat cheese pair heavenly with the sweet and zesty Honey Lemon Vinaigrette. This Roasted Beet Salad is definitely a crowd-pleaser!
Ingredients
- 2-3 large beets, peeled and cut into 1/2-inch cubes
- 5 ounces, Spring Salad Mix
- 1/2 cup, shredded carrots
- 1-2 radishes, thinly sliced
- 4-5 slices of crispy bacon, chopped
- 1/4 cup crumbled goat cheese
- 1/8 cup roasted chopped pecans
- 2 tbsp. Lemon Juice, preferably Meyer’s Lemons
- 1 tbsp. Honey
- 1/2 cup Extra Virgin Olive Oil or Avocado Oil
- Salt, to taste
Honey Lemon Vinaigrette
Step 1
For this salad, I always prep my bacon first. You are welcome to pan-fry it, but I love preparing bacon on a foil-lined-rimmed baking sheet in the oven at 425 for about 12 minutes or until crisped to your liking! Using the same pan, I pour excess bacon grease into my bacon fat mason jar and spread the beets across the pan. Sprinkle the beets with a bit of salt and pepper and lightly toss. Place the beets in the oven at 425 for about 15 minutes, tossing halfway through. Allow the beets to cool and place them in a bowl until ready to use.
Step 2
Next, heat a small, shallow pan over low-medium heat add the pecan,s and allow them to toast flipping them until they are lightly browned all over and begin releasing their lovely aroma. Place them on a cutting board and coarsely chop.
While the pecans are toasting begin prepping the veggies. I love using HEB Organic Spring mix and shredded carrots, these are both typically ready to go, but giving them a quick rinse and allowing them to dry ensures they are clean and happy. Prepare the radishes by washing and drying them, remove the stem and root, and thinly slice. I like to use my vegetable peeler to thinly slice vegetables, but a sharp kitchen knife or mandoline will help achieve results also!
Once the vegetables and pecans are prepared, grab the goat cheese and crumble it into a small bowl until ready to use.
Step 3
This Honey Lemon Vinaigrette is so simple and can be used to dress any salad! Grab a small bowl and a whisk, and add the lemon juice, honey, olive oil, and a pinch of sea salt. Whisk together until nice a creamy, taste and adjust to the taste your liking. Transfer the vinaigrette to a small mason jar or dressing bottle for later use.
Step 4
Prepare your salad starting with a heaping portion of spring mix, and layer the roasted beets, bacon, shredded carrots, radishes, and a sprinkle of goat cheese on top. Drizzle the vinaigrette on top!
with Honey Lemon Vinaigrette
This roasted beet salad is packed full of delicious and rich flavors! It is super filling and is perfect for lunch or when serving family and friends. You can easily add grilled chicken or thinly sliced steak to make it a complete meal!
As always, we hope that you enjoy this recipe. Please let us know what you think and if you made any changes to make it your own!
Much love to you all! The ladies of Yellow Rose Kitchen
