Fancy Beet Salad Recipe

Preheat the oven to 400°F (200°C).

Wash and scrub the beets. Trim ends and coat lightly with olive oil and salt.

Wrap beets individually in foil and place on a baking sheet. Roast for 45–60 minutes or until a knife easily pierces them.

Allow beets to cool slightly, then peel by rubbing off the skins with a paper towel.

Reserve 1/4 cup of chopped beets for the vinaigrette and cube or slice the remaining for salad assembly.

In a skillet over medium heat, melt butter and add sugar, cinnamon, and a pinch of salt. Stir until combined.

Add pecans and cook for 3–5 minutes, stirring constantly, until sugar is melted and pecans are coated and caramelized.

Transfer pecans to a parchment-lined tray and let cool completely.

In a mixing bowl, combine goat cheese and heavy cream. Use a hand mixer or whisk to whip until smooth and fluffy.

Fold in chopped chives, parsley, salt, and pepper. Chill until ready to use.

In a blender or food processor, combine 1/4 cup of chopped roasted beets, olive oil, red wine vinegar, Dijon, honey, salt, and pepper.

Blend until smooth and emulsified. Taste and adjust seasoning if needed.

In a large mixing bowl, toss arugula with a few tablespoons of beet vinaigrette until lightly coated.

On each serving plate, smear a spoonful of whipped herb & goat cheese along the base.

Top with dressed arugula, roasted beet cubes, orange segments, and candied pecans.

Drizzle with additional beet vinaigrette before serving.