Salads can be so much more than a side dish, and this Spiced Pickled Beet and Goat Cheese Salad proves it. Combining the earthy sweetness of roasted pickled beets with the tangy creaminess of goat cheese, the crunch of toasted pecans, and a touch of red onion, this salad is a divine blend of flavors and textures. The honey balsamic vinaigrette ties it all together with a delightful balance of sweet and tangy.
The vibrant colors and fresh ingredients of this salad make it a feast for the eyes as well as the palate. Perfect for a light lunch, a side for dinner, or a standout dish at your next gathering, this salad is versatile and delicious.
Customizing This Dish
- Beets: If you don't have pickled beets on hand, you can always use freshly roasted beets.
- Nuts: Swap the toasted pecans for walnuts, almonds, or hazelnuts for a different crunch.
- Cheese: Not a fan of goat cheese? Feta or blue cheese are excellent alternatives that still provide a creamy texture and bold flavor.
- Greens: Feel free to use any leafy greens you have on hand. Arugula, spinach, or a baby kale mix would all work beautifully.
- Sweetness: If you prefer a less sweet vinaigrette, reduce the amount of honey or substitute it with maple syrup for a different flavor profile.
Storing and Serving Leftovers
To keep your salad fresh, store the components separately. Keep the spring salad greens, beets, goat cheese, and toasted pecans in individual airtight containers in the refrigerator. The honey balsamic vinaigrette should be stored in a small jar or container with a tight-fitting lid.
When you're ready to enjoy the salad again, simply assemble the desired amount, drizzle with the vinaigrette, and toss gently to combine. This way, your greens stay crisp and your nuts retain their crunch. Leftover salad components should be used within 3-4 days for the best quality.
Pickled Beet and Goat Cheese Salad
- 1 cup spiced pickled beets, cut into chunks (recipe here)
- 5 oz salad greens
- 1/2 cup crumbled goat cheese
- 1/4 cup toasted pecans
- 1/2 small red onion, thinly sliced
Honey Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 cup olive oil
- Salt and pepper to taste
- In a small mixing bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper until well combined.
- In a large salad bowl, combine the salad greens and thinly sliced red onion. Add the spiced pickled beet chunks to the salad bowl, distributing them evenly throughout the salad.
- Drizzle the honey balsamic vinaigrette over the salad and toss gently to combine all the ingredients.
- Sprinkle the crumbled goat cheese and toasted pecans over the salad. Divide the salad into individual serving plates and enjoy immediately.
- This salad is best served fresh. You can prepare the components ahead of time and assemble just before serving. Keep the dressing separate until ready to serve to maintain the crispness of the greens.
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