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Roasted Beet Salad with Goat Cheese and Candied PecansRoger Freeman


  • 4 fresh beats
  • 1 t fresh shallot, finely chopped
  • 2 T balsamic vinegar
  • 1 T extra-virgin olive oil
  • 2 t Dijon mustard
  • 6 cups salad greens
  • ¼ c red onion, thinly sliced
  • ½ c goat cheese, crumbled
  • ½ c candied pecans



Wash beets and wrap in tin foil.  Bake at 400° for 45 minutes to 1 hour until tender for a fork to go through.  Cool and cut into cubes.  While beets cook, combine shallots, vinegar, olive oil and mustard to make vinaigrette.  Salt and pepper to taste.  Coat lettuce leaves with desired amount of dressing.  Top with red onion, goat chees and pecans.  Serve at room temperature.

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