This big, beautiful salad is the perfect for autumn – the colors remind me of the trees right now and the warm beets are perfect for a chilly day!
A nice salad is always my favorite addition to a holiday table. It’s an awesome way to showcase seasonal flavors and often elements can be made ahead, making it one of the easiest dishes to get on the table at meal time!
For this salad, the beets can be roasted and chopped ahead of time, making the prep at meal time minimal!
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Ingredients
- 4 cups lettuce
- 1 red beet
- 1 golden beet
- 1/4 cup sliced red onion
- 1/4 cup crumbled goat cheese
- 1/4 cup candied pecans
- Balsamic dressing
I love to use two different color beets for this because it adds so much beautiful color to the salad. If you can’t find more than one color, it’s just fine to use all of one!
Want to make it a main dish? It’s great with grilled, sliced chicken over top!
Directions
- Preheat the oven to 400 degrees.
- Cut the top off the beets and wash well. Wrap in foil and place on a baking sheet. Roast for 40-50 minutes, until a knife slides in easily.
- When the beets are cool enough to handle, rub to remove the skin. Dice.
- Toss together the lettuce, beets, onion, goat cheese, and pecans. Top with dressing to taste.
You can roast the beets ahead and reheat them in the microwave if you want. This can make prep easier on a busy weeknight or while trying to get a large holiday meal on the table!
Friday Holiday Side Dish Recipes
Sides are often the stars of the show on the holidays! My friends are wrapping up the week with so many fun options for your holiday table.
- Air Fried Green Beans with Crispy Onions by West Via Midwest
- Apple and Kohlrabi Slaw by A Day in the Life on the Farm
- Balsamic Brussels Sprouts with Bacon by Lemon Blossoms
- Buttery Pearl Barley Mushroom Pilaf by Food Lust People Love
- Cheesy Asparagus Bake by The Fresh Cooky
- Couscous with Cumin and Pine Nuts by Shockingly Delicious
- Cranberry Pecan Cornbread Mini Bites by The Freshman Cook
- Creamed Corn by Savory Experiments
- Creamy Cheesy Brussel Sprouts with Bacon by Blogghetti
- Farro Salad with Apples, Arugula & Feta by Sweet Beginnings
- Lemon and Garlic Roasted Brussels Sprouts by Palatable Pastime
- Loaded Cauliflower Casserole by Cheese Curd in Paradise
- Make Ahead Mashed Potatoes by Family Around the Table
- Persimmon Salad With Balsamic Vinaigrette by The Foodie Affair
- Rice Pilaf with Dried Cranberries and Almonds by An Affair from the Heart
- Roasted Beet & Goat Cheese Salad by Kate’s Recipe Box
- Roasted Carrots with Goat Cheese and Pecans by Hezzi-D’s Books and Cooks
- Roasted Sweet Potatoes and Apples by Devour Dinner
- Sausage Stuffing by House of Nash Eats
- Wild Rice and Broccoli Casserole by Karen’s Kitchen Stories
- Wild Rice and Sprouts Pilaf by A Kitchen Hoor’s Adventures
Recipe
Roasted Beet & Goat Cheese Salad
Ingredients
- 4 cups lettuce
- 1 red beet
- 1 golden beet
- 1/4 cup sliced red onion
- 1/4 cup crumbled goat cheese
- 1/4 cup candied pecans
- Balsamic dressing
Instructions
- Preheat the oven to 400 degrees.
- Cut the top off the beets and wash well. Wrap in foil and place on a baking sheet. Roast for 40-50 minutes, until a knife slides in easily.
- When the beets are cool enough to handle, rub to remove the skin. Dice.
- Toss together the lettuce, beets, onion, goat cheese, and pecans. Top with dressing to taste.
Notes
If you're looking for a great homemade balsamic dressing, I like this one!
