Summer Roasted Beet Salad

Younger me would be in shock over older me’s love of beets.  These weird, colorful root vegetables that had only tasted of dirt to me as a kid are now these beautiful, fragrant and flavorful delights.  I love myself for giving them another try because now I see the delicious point of beets.  

With it being beet-season right now, I started to see beets dancing in my head, swirling around with their best dance partner – goat cheese and knew it was time for a good summer beet salad.  There are so many variations to a good beet salad but a lot of them are based on pickled or boiled beets and given my obsession for roasted vegetables, I had to go for roasted here and it made all the difference.  There are a few steps to make it come together beautifully and well worth the effort.  Not to mention, this is an impressively good looking salad for any gathering.


  • 2-3 medium golden beets
  • 2-3 medium red beets
  • 6 cloves of garlic
  • 2 shallots
  • 1 cup chopped pecans
  • 1/4 cup brown sugar
  • 2 tbs butter
  • 2-4 oz goat cheese 
  • Handful flat leaf parsley, loosely chopped
  • Dijon Vinaigrette without the paprika (see recipe HERE)  
  1. Heat oven to 400
  2. Cut the beets into about 1″ chunks, leaving the skin on.  The cuts don’t have to be perfect, a little variation in shape is preferred.
  3. Smash garlic with the back of your knife (skin on, no need to remove)
  4. Add the beets and garlic to a bowl and coat well with olive oil, salt, and pepper then put on parchment papered pan and into the oven for 40 minutes.
  5. While beets are cooking, thinly slice the shallots and add to a bowl.  Best to use a non-metal bowl. 
  6. Heat a pan on the stovetop on medium, add pecans and keep moving for about 2 minutes, add butter and melt, add brown sugar and keep stirring until butter and sugar have melted and start to simmer.  Continue to toss and remove from heat.  Put pecans on parchment spread out to cool.
  7. When beets are pierced easily with a knife or toothpick; remove them from the oven and let cool for about 20-30 min.
  8. Once beets are cooled, add to shallots and toss gently to mix.  Do not add the garlic – keep those delicious nuggets for yourself! 
  9. Gently toss the beets and shallots with about 1/2 cup of your dressing.
  10. Get your salad onto a platter and add pecans, crumbled goat cheese, parsley and fresh cracked black pepper on top.
  11. Serve, impress and enjoy!

Keep golden beets and red beets separate while cutting, oiling and on the pan to maintain colors

Garlic skin is edible!  There is no need to remove the skin from galic especially when roasting veggies.  Garlic skin actually holds amazing antioxidents and nutrients your body will thank you for.  My son and I stood over the pan after it came out and gobbled up all the delicious garlic… and then stood very far away from each other to talk.  😉

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