Roasted Beet Salad with Goat Cheese and Pecans

Roasted Beet Salad with Goat Cheese and Pecans

  • Author: Julia // A Cedar Spoon
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: Salad, Lunch


Roasted Beet Salad with Goat Cheese and Pecans with Newman’s Own® Balsamic Vinaigrette is a light, but flavorful salad that makes a perfect lunch or addition to your dinner table.



  • 34 medium beets, scrubbed, leaves trimmed, roasted {you can use red or golden beets}
  • Olive oil for cooking beets
  • 7 cups arugula
  • 1/2 cup goat cheese, crumbled
  • 1/2 cup pecans halves
  • 2 Tablespoons Newman’s Own Balsamic Vinaigrette


  1. Preheat oven to 375 degrees F. Scrub and trim the leaves off of the beets. Lightly coat the beats with olive oil.
  2. Using aluminum foil wrap the beets and place them on a baking sheet. Roast in the oven for approximately 50-60 minutes, or until cooked through.
  3. While the beets are cooking combine the arugula, goat cheese and pecans in a large salad bowl.
  4. Once the beets have cooled add them to the salad and toss the dressing in.
  5. Serve as a light lunch or with dinner.

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