Deliciously Organic

Healthy recipes and information about nutrition and thyroid disease

  • Start Here
  • The Blog
  • Thyroid Disease
  • Recipes
  • Cookbooks
    • The Grain-Free Family Table
    • Deliciously Organic
  • Supplements
  • The Shop
    • Cart
    • Checkout
    • My Account
  • Members Only:
  • Weekly Meal Plan Subscription
  • Thyroid Support and Health Course
  • Adrenal Balance Program

September 4, 2009

Roasted Beet, Goat Cheese, and Maple Pecan Salad

212 shares
  • Share
  • Tweet

Last week, as I was walking through Williams-Sonoma looking for some new supplies, a woman walks up to me, and starts talking about a wonderful dinner she had recently: roasted beet, goat cheese, and maple pecan salad. She described this roasted beet salad and it sounded so good that I went directly to the market, picked up the items needed, and created this dish. The sweet-salty contrast of the roasted beets, the tang of the goat cheese and crunch of the pecans is a delicious combination and the colors are absolutely beautiful.

Beet SAlad

Beets are a great vegetable to add to your diet if you haven’t already. They are wonderful for detoxing your liver, rich in folate, manganese, potassium, and fiber. Roasting beets brings their sweetness to a whole new level, especially when roasted in coconut oil.

Serves: Serves 4

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.

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 2 beets, green cuts off, and skins trimmed
  • 1 Tablespoon coconut oil
  • 1/2 cup pecans, chopped
  • 1 tablespoon maple syrup
  • 1/4 cup goat cheese crumbled
  • 3 cups mixed greens
  • 2 tablespoons balsamic vinegar
  • 6 tablespoons olive oil
  • Sea salt and black pepper

Instructions

  1. Preheat oven to 400 degrees. Thinly slice the beets (about 1/4-inch thick slices) and toss with coconut oil and season with sea salt. Place 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.
  2. 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.
  3. 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.
7.8.1.2
3479
https://deliciouslyorganic.net/roasted-beet-goat-cheese-and-maple-pecan-salad/
Copyright 2016 Deliciously Organic

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Appetizers, Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Sides and Salads, Uncategorized | 2 Comments

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 50 Tips to Help Heal Your Thyroid" when you subscribe!

You may also enjoy these posts

Chicken Fried Steak (Grain-Free, Gluten-Free)Cheesy Ranch Potatoes11 Most Popular Slow Cooker Recipes

2 Comments

  1. Sarah

    September 9, 2009 at 2:15 pm

    Thank you for this recipe, it was delicious! I thought I had syrup at home and I did not so I used honey and that worked great!I am involved in our local farm and receive a basket every week of what they give us and there were beets and I am glad I came across this recipe, because I might have given them away! Well tonight I am making more salad.
    to Sarah" aria-label='Reply to this comment to Sarah'>Reply to this comment
  2. Lisa Renehan

    September 14, 2009 at 3:13 am

    Carrie,I made this tonight. Yum! I bought the beets at the farmers market this morning. Roasting them in coconut oil makes them delicious. Thanks for another great recipe. Keep them coming!
    to Lisa Renehan" aria-label='Reply to this comment to Lisa Renehan'>Reply to this comment

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Hi, I’m Carrie Vitt, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • About
  • Contact
  • Privacy
  • Terms

Subscribe Now & Receive My

Top 50 Tips and Resources to
Support Your Thyroid

Download the List

How I Reversed Hashimoto’s Disease with Diet, Detox and Lifestyle

Grain-Free Family Table Widget

Favorites

Graves’ Disease: The Cause, Symptoms, Labs and First Steps to Take

Fermented Salsa Recipe

Bacon, Potato and Broccoli Frittata (Grain-Free)

The Best Vitamins and Supplements for Optimal Health

Fermented Sourdough Bread

  • Home
  • Blog
  • About
  • Shop
  • Contact
  • Privacy Policy
  • Terms of Use

All content copyright © 2023 Deliciously Organic  •  All Rights Reserved  •  Site Design by Emily White Designs