Crispy Beet Salad Recipe

Preheat and Prep

Preheat oven to 400°F (200°C). Trim beet tops and scrub beets well to remove dirt; leave skin intact to preserve color and moisture.

Toss beets with 1 tsp olive oil and 1/4 tsp salt. Wrap individually in foil (or place in a covered roasting dish). Roast for 45–60 minutes, until a skewer or paring knife slides in easily. Cooking time varies with beet size.

Remove from oven, unwrap and let cool 15 minutes. Slip skins off with fingers or a paper towel; dice or slice roasted beets into 1/2-inch wedges. Measure 2 cups for the salad and reserve any extra for another use.

Line a baking sheet with parchment. In a small skillet over medium heat, melt 1 tsp butter, add 2 tbsp sugar and 1/8 tsp salt; stir until sugar begins to dissolve.

Add 1 cup pecan halves and toss in the skillet until sugar fully coats the nuts and becomes slightly glossy, 2–3 minutes. Spread on prepared sheet to cool and harden; break into bite-sized pieces. Use 3 oz for the salad and reserve the rest.

In a small bowl or jar combine 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp minced shallot, 1 tsp honey and 1 tsp dried oregano.

Slowly whisk in 6 tbsp extra-virgin olive oil until emulsified (or shake vigorously in a lidded jar). Season with 3 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or sweetness to preference. Keeps refrigerated for up to 1 week.

In a large bowl, place 6 cups baby mixed greens. Add 2 cups roasted beet wedges and gently toss with 3–4 tablespoons of the Italian vinaigrette to lightly coat the leaves (use less if dressing lightly).

Transfer dressed greens and beets to serving plates or a platter. Scatter 3 oz candied pecans and 2 tbsp toasted pumpkin seeds evenly over the salad.

Crumble 3 oz Macedonian feta and 2 oz goat cheese over the top in even clusters.

Finish by placing 1 cup beet crisps around and atop the salad for crunchy, crispy texture. Drizzle additional vinaigrette to taste (about 1–2 tbsp per serving if desired).

Serve immediately so beet crisps remain crisp. Leftover dressed salad should be kept separate from crisps and nuts; store components individually for best texture.