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Champagne Vinaigrette Roasted Beet Salad

A delightful mix of roasted beets, fresh greens, creamy goat cheese, and candied pecans, topped with a light champagne vinaigrette, this salad is a feast for both the eyes and the palate.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 medium medium beets (roasted, sliced) Look for smooth, firm skin; avoid soft spots.
  • 4 cups mixed greens Can substitute with arugula or spinach.
  • 1/3 cup goat cheese Can substitute with feta or ricotta cheese.
  • 1/3 cup candied pecans Walnuts or almonds can be used instead.
For the Dressing
  • 3 tbsp champagne vinegar Can substitute with white wine vinegar.
  • 1/4 cup olive oil Avocado oil can be used as a substitute.
  • 1 tbsp Dijon mustard
  • 1 tbsp honey Agave or maple syrup can be used as alternatives.

Method
 

Preparation
  1. Preheat your oven to 400°F. Wash the beets thoroughly and wrap them in foil. Place them on a baking sheet and roast for 45-50 minutes, or until they are tender when pierced with a fork.
  2. Once done, remove the beets from the oven and allow them to cool for a bit. Carefully peel the skins off and slice the beets.
  3. In a bowl, whisk together the champagne vinegar, olive oil, Dijon mustard, and a drizzle of honey. Taste the dressing and adjust if necessary.
  4. On a large serving platter, spread the mixed greens evenly.
  5. Arrange the sliced roasted beets on top of the bed of greens.
  6. Crumble the goat cheese over the salad and sprinkle the candied pecans on top.
  7. Finally, drizzle the prepared dressing over the salad. Serve immediately.

Notes

Store the salad components separately to maintain freshness for 2-3 days. Avoid freezing as texture changes. Always taste before serving to adjust seasonings.