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Roasted Beet Salad with Goat Cheese and Toasted Pecans Recipe


Pecans and flavored vinegar over fresh greens!


  • 1 pint jar Kitchen Kettle Sliced Pickled Beets
  • 8 oz. Chevre, fresh goat cheese
  • 6 c. baby arugula or mixed greens
  • 1 c. whole pecans, toasted
  • 1/4 c. + 2 Tbsp. Olive Basin Cranberry Pear Balsamic Vinegar
  • 1 Tbsp. good quality grainy mustard
  • fresh ground pepper to taste
  • 1/3 c. + 2 Tbsp. Olive Basin Extra Virgin Olive Oil


In a small bowl, whisked together 2 Tablespoons of Cranberry Pear Balsamic and 2 Tablespoons of olive oil. Toss with beets and set aside. In a medium size bowl, whisk the remaining Cranberry Pear Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.

Arrange the greens in a bowl or on a platter and dress with the Cranberry Pear Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.

Serves 6-8 generous portions

cranberry pear balsamic, salad, extra virgin olive oil, diced pickled beets.

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