Last Updated on March 4, 2026 by Carrie Korem, FNTP
If you’re looking for a fresh and flavorful way to enjoy beets, this roasted beet salad is a recipe you’ll come back to again and again. It’s been a reader favorite on my site for over 15 years, and for good reason! The natural sweetness of roasted beets pairs perfectly with creamy goat cheese, crunchy maple pecans, and crisp greens.
One of the best things about this recipe is how versatile it is—you can swap out pecans for walnuts or almonds, or trade the goat cheese for blue cheese if that’s more your style. The beets and pecans can even be prepared ahead of time, making this salad easy to assemble when you’re ready to serve.
Beets are also a powerhouse vegetable. They’re rich in folate, manganese, potassium, and fiber, and they support natural detoxification in the liver. Roasting them enhances their earthy sweetness, especially when tossed with a little ghee.
Ingredients
- 2 beets, greens cut off, skins trimmed
- 1 tablespoon ghee
- 1/2 cup pecans, chopped
- 1 tablespoon dark maple syrup
- 1/4 cup goat cheese, crumbled
- 3 cups mixed greens
- 2 tablespoons balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- Sea salt and black pepper
Instructions
- Roast the beets: Preheat oven to 400°F. Slice beets into 1/4-inch thick slices, toss with ghee, and season with sea salt. Spread in a single layer on a baking sheet. Roast for 15 minutes, flip, and roast another 10 minutes. Cool completely.
- Make the maple pecans: Lower oven temperature to 250°F. Toss pecans with maple syrup and spread on a baking sheet. Bake for 15 minutes, stir, then bake an additional 15 minutes until crispy. Cool completely.
- Prepare the dressing: In a small bowl, whisk balsamic vinegar and olive oil.
- Assemble the salad: Toss mixed greens with 3/4 of the dressing. Season with salt and pepper, adding more dressing as needed. Divide greens among four plates. Top with roasted beets, maple pecans, and crumbled goat cheese. Serve immediately.
Why You’ll Love This Roasted Beet Salad
- Nutritious and flavorful – Packed with vitamins, minerals, and fiber.
- Make-ahead friendly – Roast beets and prepare pecans earlier in the day.
- Versatile – Swap nuts or cheese to suit your taste.
- Perfect for any occasion – Great for holidays, dinner parties, or simple weeknight meals.
Whether you’re making this roasted beet salad for a weeknight dinner, a holiday spread, or a potluck dish, it’s always a hit!
Roasted Beet, Goat Cheese, and Sweet Pecan Salad
The beets and pecans can be prepared earlier in the day and left at room temperature until you are ready to assemble the salad.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Category: salad
- Diet: Gluten Free
Ingredients
- 2 beets, green cuts off, and skins trimmed
- 1 Tablespoon ghee
- 1/2 cup pecans, chopped
- 1 tablespoon dark maple syrup
- 1/4 cup goat cheese crumbled
- 3 cups mixed greens
- 2 tablespoons balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- Sea salt and black pepper
Instructions
- Preheat the oven to 400 degrees. Thinly slice the beets (about 1/4-inch thick slices) and toss with ghee and season with sea salt. Place the beets on baking sheet in single layer, roast for 15 minutes, Remove pan from oven and turn beets over using a spatula. Return beets to oven and roast for another 10 minutes. Set aside and cool completely.
- After beets are out of the oven, lower temperature to 250 degrees. Toss pecans with the maple syrup and spread out on a cooking sheet. Bake for 15 minutes, stir and then bake another 15 minutes until pecans are dried and crispy. Set aside to cool.
- In a small bowl whisk together balsamic vinegar and olive oil. In a large bowl toss mixed greens with 3/4 of the salad dressing. Season to taste with sea salt and pepper and add more dressing if needed. To assemble, divide salad greens on four plates. Divide the beets evenly and place on top of greens. Sprinkle with maple pecans and goat cheese. Serve immediately.
Nutrition
- Serving Size: Serves 4
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