This pickled beet salad recipe with goat cheese salad recipe is simple and delicious! With pickled beets, goat cheese, homemade maple pecans and a balsamic dressing, you will enjoy this beet salad’s unique flavor. You will find pickled beets, lettuce, spinach, kale, and pecans at the market this week!
Maple Roasted Pecans:
- 2 cups Pecans
- 2 tbsp Butter
- 2 tbsp Maple Syrup
- 2 tbsp Brown Sugar
- 1/2 tsp Salt
- 1/4 tsp Cayenne Pepper
Salad:
- 2 cups lettuce, spinach, or mixed greens, chopped
- 1 cup kale, chopped
- 8 – 10 pickled beets cut into bite sized pieces
- 1/4 cup chèvre goat cheese
- 1/4 cup maple roasted pecans
- 2 tbsp dill chopped
- 2 tbsp olive oil
- 2 tbsp balsamic reduction
- 2 tbsp pickled beet juice
- salt and pepper
Make the Pecans:
Heat your oven to 350 degrees.
Melt the butter and brown sugar in a bowl in the microwave or in a small pot. Add the maple syrup, salt and cayenne. Stir to mix. Add the pecans and stir till they are coated.
Pour the pecans on a parchment lined tray and place in the oven. Bake for 10 – 12 mins, stirring half way through the cooking time. Keep an eye on them so they don’t burn.
Remove from oven and let them cool on the tray. When they are cool, break them up and store in a mason jar or Tupperware until you are ready to top your salad with them!
Make the Salad:
Arrange your lettuce or mixed greens and kale on two plates. Place half of each of the rest of the ingredients around your plate on top of the greens: the beets, chèvre goat cheese, and pecans. Sprinkle 1 tbsp of the dill on top.
Use the remaining ingredients to dress the salad. Drizzle the olive oil, balsamic reduction, and pickled beet juice over the salad. Sprinkle with salt and pepper how you like it and serve.
