Photo Credit: Aaron Colussi

Beet Salad with Goat Cheese, Maple Pecans and Mint Vinaigrette


Summer is the time to enjoy the sweet earthiness of beets in their prime.

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Beets combine with tart goat cheese, sweet and salty pecans, and a subtle pop of fresh mint for a beautiful medley of flavors.

Recipe Type: Salad
Author: Genevieve Doll
Serves: 4


  • 2 pounds medium beets, mix of red and golden if available

Maple Pecans

  • ¾ cup whole raw pecans
  • 2 tablespoons maple syrup
  • ½ teaspoon salt

Mint Vinaigrette

  • ¼ cup firmly packed mint leaves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon maple syrup
  • ½ teaspoon salt
  • 2 ounces goat cheese, crumbled
  • Mint leaves, for garnish


  1. Prepare a medium pot for steaming. Add a couple inches of water to a medium pot, add a steaming basket, and cover. Place over medium heat, and bring water to a lively simmer.
  2. Meanwhile, trim ends of beets, and peel. Slice each beet into 8 wedges. Steam 18–20 minutes, until tender and easily pierced with a fork.
  3. Meanwhile, toast pecans in a medium sauté pan over medium-low heat, stirring occasionally. When fragrant and lightly browned, add maple syrup and salt and stir continuously for a couple minutes, until sugar crystallizes. Remove from heat.
  4. Combine all ingredients for vinaigrette in a small jar, and shake vigorously to emulsify.
  5. In a medium bowl, combine steamed beets and vinaigrette until beets are well coated.
  6. Before serving, top with pecans, crumbled goat cheese and mint leaves.

PER SERVING: 391 cal; 10g prot; 26g fat; 32g carb (22g sugars); 807mg sodium; 8g fiber

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