February 4, 2021

Beet and Candied Pecan Salad with Goat Cheese Hearts

Beet and Candied Pecan Salad with Goat Cheese Hearts is the perfect salad to serve on Valentine’s Day. As much as I like Christmas and Hanukah, I think Valentine’s Day might be my favorite holiday. I really love that it is such a romantic day, and that it celebrates love. Also, I love the pink and red colors that embody the holiday. In that vein, the red beets and dried cranberries in this salad are perfect for this holiday. And, of course, these goat cheese hearts just scream romance.

The Equipment I Used

A Salad Spinner- I can’t make a good salad without a salad spinner. To me, it’s essential for spinning the lettuce. Dressing cannot cling to wet lettuce.
A Big Bowl- You’ll need this for tossing your salad. This is the best way to ensure that your dressing coats every lettuce leaf.

The Ingredients Needed for Beet and Candied Pecan Salad with Goat Cheese Hearts

Beets- I always try and buy the smallest beets possible. I find the bigger beets don’t taste as good. Beets can be really dirty so I like to soak them and scrub them to get them clean.
Dried Cranberries- I used the Ocean Spray Crasins.
Pecans-I like to store my pecans in the freezer, so I always have them when I need them.
Spring Greens- If you can find a mix that has radicchio, it adds a lot of nice color.
Goat Cheese- This adds such a nice creamy texture to the salad.

How I Made My Salad

First, I boiled my beets. I checked them once in awhile to see if they were tender.
Next, I made the vinaigrette. I like to shake everything up in a jar to get everything combined.
Finally, I tossed everything together to make sure everything was coated in the dressing.

We really enjoyed this festive Beet and Candied Pecan Salad with Goat Cheese Hearts. It will definitely be on our Valentine’s Day dinner menu.

Beet and Candied Pecan Salad with Goat Cheese Hearts

Spring greens topped with beets, candied pecans, goat cheese, dried cranberries, and a balsamic vinaigrette.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 35

Course Salad

Cuisine American

Servings

Ingredients

4 small beets, scrubbed and trimmed
4 cups Spring greens
4 ounces goat cheese
½ cup dried cranberries

For the Candied Pecans:

1 cup pecan halves
2 tbsp. unsalted butter
3 tbsp. brown sugar

For the Balsamic Vinaigrette:

½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tsp. honey
1 tbsp. orange zest

Instructions

Place 4 small beets in a three quart saucepan. Fill the pot with water, until the beets are completely submerged. Cover the pot and simmer the beets for thirty minutes, until the beets are tender. Rub the beets under running water to remove the skins. Cut the beets into quarters.
While the beets cook, combine all the vinaigrette ingredients in a jar and shake it to combine everything.
Also, make the candied pecans: Heat a medium skillet on medium heat and melt the butter and brown sugar together. Add the pecans and stir them until the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
If you want to make the goat cheese hearts, flatten the log and use a cookie cutter to make four hearts. Otherwise, just slice the goat cheese into four slices.
In a large bowl, toss together the greens, beets, goat cheese, pecans, dried cranberries, and as much dressing as you want.