Roasted Beet Salad with Pecans and Goat Cheese
Author: Alisa Rhinehart
  • 1 container of spring greens or any dark greens
  • 3-4 roasted beets. A combination of red and golden
  • ¼ of a small red onion, sliced very thin
  • ¼ - ½ cup of chopped pecans
  • ¼ cup of goat cheese crumbles
  • A drizzle of red wine vinaigrette. (Click the link for recipe or... use your favorite pre-made all natural red wine vinaigrette)
  1. Wash the beets and trim the ends.
  2. Wrap each beet in a piece of foil and place into a shallow roasting pan.
  3. Place the roasting pan in a 425 degree oven for approximately 40-50 minutes or until you can pierce the beets with a fork.
  4. Remove beets from the oven and remove foil from beets and allow to cool completely.
  5. Using a paper towel, simply wipe skins from beets. The skins will come off very easily.
  6. Slice the beets and set aside, keeping the golden and red beets separate.
  7. Arrange dark spring greens on 4 salad plates
  8. Artfully place beets on top of the greens
  9. Add preferred amount of red onion slices to each plate and sprinkle pecans and goat cheese over the beets and greens.
  10. Drizzle red wine vinaigrette dressing over top.
  11. Serve immediately as an entrée salad or a side salad.
Recipe by Southern Girls Eat Clean at