Roasted Beets with Pecans and Goat Cheese
This warm beet salad is made with roasted beets, toasted pecans, and honey goat cheese in a lemon vinaigrette. It's wicked simple yet BIG on flavor.
Equipment
- Chef's knife
Ingredients
- 3 beets, peeled and ½ inch diced (about 2 heaping cups)
- 1 tablespoon olive oil
- pinch kosher salt
- ⅔ cup pecans, chopped
- ½ cup crumbled honey goat cheese
For the lemon dressing:
- ½ tablespoon olive oil
- ½ tablespoon honey
- ½ tablespoon lemon juice
Instructions
- Preheat oven to 425 degrees Fahrenheit. In a large bowl, toss the beets with one tablespoon of olive oil and a sprinkle of kosher salt.
- Spread the beets on a sheet pan, giving them space to roast. Roast for 18 to 20 minutes, until the beets are firm-tender.
- Carefully add the chopped pecans to the sheet pan with the beets and spread around evenly. Put the pan back in the oven and roast for 5 more minutes.
- Meanwhile, make the lemon dressing. In a small bowl, combine the olive oil, honey, and lemon juice. Whisk to combine.
- Remove the beets from the oven and transfer them to a serving bowl. Add the lemon dressing and toss to combine. Sprinkle on the honey goat cheese and toss to combine. Serve warm.
Nutrition
Calories: 324kcalCarbohydrates: 46gProtein: 3gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 50mgPotassium: 295mgFiber: 3gSugar: 42gVitamin A: 30IUVitamin C: 5mgCalcium: 24mgIron: 1mg
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