Easy Roasted Beet and Pecan Salad

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This earthy salad is a great side or entree. The perfect balance of sweet and earthy flavors!

Need an elegant side salad to dress up dinner? Look no further than this roasted beet and pecan salad. This dish is salad with a delicious and classy touch. And don’t worry, we won’t tell your guests how easy it was.

I don’t know about you, when I think salad, I think leafy greens. Don’t worry, those are here too! In fact, super healthy baby spinach forms the base of this salad. But this salad also features a chronically under-appreciated veggie: beets!

For anyone who associates veggies with green stuff, beets can be sort of alarming at first. With their deep and vibrant purple color, beets are a veggie like no other.

In fact, the first time I ever had beets as a child, I thought they were big chunks of purple jello. Boy was I ever wrong. And, admittedly, somewhat disappointed.

When you’re not expecting jello, however, beets are actually a delicious veggie, as rich in flavor as they are in color. They have a sweet, earthy flavor that I’ve yet to find matched by any other veggie.

Not to mention, beets also happen to pack some awesome health benefits. These vegetables are full of vitamins, fiber, and other nutrients like potassium and manganese. Beets also boast anti-inflammatory and antioxidant properties, making them a great addition to any diet. Meanwhile, beets also support your body’s detox process. Not bad, right? If you still need more convincing, check out this article for three more reasons to enjoy beets.

This beet and pecan salad recipe uses roasted beets, coated and cooked in olive oil, salt, and honey. These delicious flavors are the perfect complement to the earthy-sweet flavor of the beets themselves.

And the best news? Roasting the beets in the oven is as hard as this recipe gets. (But if you need help getting started, check out this video for the best way to prep and peel your beets!) Once the beets are cooked until tender and cooled, it’s time to assemble the rest of the salad.

Place the baby spinach in a large serving dish and top with the cooled beets. Then, sprinkle with pecans and blue cheese. Lastly, drizzle the salad with the remaining olive oil, honey, and dark balsamic vinegar to complete the rich, earthy flavor.

This simple salad is unique, flavorful and super easy. Elegant in flavor and presentation, it makes a perfect side for any dinner party or holiday. Delicious and filling all on its own, you can also enjoy this salad as a healthy vegetarian entree.

If you’re tired of the same old leafy green salad, this beet and pecan salad is the perfect way to mix things up and bring some fresh flavors to your go-to side salad.

And if this recipe makes a beet lover out of you, try some of these other tasty and unique beet recipes:

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Easy Roasted Beet and Pecan Salad

This unique and hearty salad is a powerhouse of nutrition and flavor.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner, Lunch, Salad, Side Dish
Cuisine American

Ingredients

  • 1 pound red beets peeled and cut into large chunks
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 2 tablespoons honey
  • 5 cups baby spinach
  • 1/4 cup pecans chopped
  • 1/4 cup blue cheese crumbles fat-free
  • 1 tablespoon dark balsamic vinegar

Instructions

  • Preheat oven to 400 degrees.
  • In mixing bowl, combine the beets, 1 tablespoon of the olive oil, salt, and 1 tablespoon of the honey. Toss to coat the beets in all of the ingredients. Spread in an even layer on a baking sheet. Roast for 30 to 40 minutes or until beets are tender. Remove from oven and cool completely.
  • On a large serving dish, place the spinach. Top with the cooled beets. Sprinkle the pecans and blue cheese on top of the beets. Last, drizzle the remaining olive oil, honey, and balsamic vinegar on top of all of the ingredients. Serve and enjoy.

Nutrition Information

Serving: 1cup | Calories: 114kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 218mg | Fiber: 2g | Sugar: 9g |
SmartPoints (Freestyle): 3
Keywords Budget-Friendly, Low-Carb, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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