This dramatic salad is my go-to dish when I need to bring something to a pot luck or BBQ! It’s different, oh-so colorful, and everyone LOVES it!
The soft, buttery, earthy beets are the heart of this magnificent salad. I love using different colors/varieties of beets (golden, red, red and white strip)to make this salad look like a work of art! You can arrange this salad on a large platter, overlapping the beets, or you also can layer it in a glass bowl for another dramatic effect (and double+ the recipe for a bowl)! This salad is quick and easy to put together once the beets are roasted (which takes some time, but is very easy!).
One warning- the candied pecans are addictive so try not to eat them all before your arrange the salad otherwise you may come up a bit short! I hope you enjoy this salad as much as I do 🙂
Note: in a pinch you can used rinsed canned (organic)beets and buy candied pecans, and have this salad together in less than 5 minutes flat!
Rainbow Roasted Beet Salad
- 5-6 medium to large beets
- ¼ cup crumbled goat cheese
- ¼ cup chopped mint
- ¼ cup chopped pecans
- 1 tablespoon coconut oil or butter
- ½ tablespoon coconut sugar or brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoons of pomegranate seeds optional
- 2 tablespoons balsamic glaze
- 2 tablespoons olive oil
- dash of salt and pepper
- Wrap each beet individually in foil and place in a 350 degree oven for about 30 min or until fork tender (will depend on the size of your beets).
- Remove beets and allow them to cool.
- Skin will easily peel off using your fingers.
- Slice the beets into thin ⅛” rounds.
- In a skillet, melt the oil or butter over medium-high heat.
- Add the chopped pecans and stir to coat evenly.
- Add the coconut sugar and cinnamon, continue to stir, until the sugar melts evenly and coats the pecans.
- Remove the coated pecans from the heat and allow to cool.
- Arrange the beets on the platter, overlapping slightly.
- Top the beets with the goat cheese, mint, candied pecans, and pomegranate seeds.
- Drizzle the olive oil and balsamic glaze on top ( and add a dash of salt and pepper if you’d like)