Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Dressing
Method
Preparing the Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they can be easily pierced with a fork. Once done, allow them to cool slightly before peeling and slicing into wedges.
Making the Salad
- 2
Prepare the Salad Base
In a large salad bowl, add the mixed greens as the base. Once the beets are roasted and sliced, add them to the bowl with the greens.
- 3
Add Toppings
Crumble the goat cheese over the salad and sprinkle the candied pecans on top for added crunch and sweetness.
Making the Dressing
- 4
Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
- 5
Dress the Salad
Drizzle the dressing over the salad just before serving, and toss gently to combine.