Roasted Beet Salad with Fruit and Pecans

Ingredients

• 2 medium red beets, peeled and roasted, sliced into wedges
• 2 medium golden beets, peeled and roasted, sliced into wedges
• 1 tablespoon olive oil, for roasting beets
• 2 cups mixed greens
• 1 cup arugula
• 1 cup baby spinach
• 1 cup fresh pineapple, diced
• 1 medium green apple, diced
• 2 medium kiwi, peeled and sliced
• 6 fresh strawberries, sliced
• 1 small red onion, thinly sliced
• 1 medium cucumber, diced
• 0.25 cup fresh parsley, roughly chopped
• 0.25 cup fresh cilantro, roughly chopped
• 0.5 cup raw pecans, roughly chopped
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons olive oil, for dressing, drizzled over salad
• 2 tablespoons balsamic vinegar
• sea salt, to taste
• fresh ground black pepper, to taste
• 2 ounces blueberry or cranberry goat cheese, optional, crumbled on top

Instructions

1. 1

   Preheat the oven to 400 degrees F. Peel the red and golden beets and cut them into wedges or large chunks. Toss with 1 tablespoon olive oil, a pinch of sea salt, and black pepper. Place in a single layer in a baking dish.

   Step 1
2. 2

   Roast the beets for 45 to 50 minutes, turning once halfway through, until fork tender and slightly caramelized at the edges. Remove from the oven and let them cool for at least 10 minutes.

3. 3

   While the beets cool, prepare the remaining ingredients. Dice the pineapple and green apple into bite-size pieces. Peel and slice the kiwi. Slice the strawberries. Thinly slice the red onion. Dice the cucumber. Roughly chop the parsley and cilantro.

4. 4

   In a large salad bowl, combine the mixed greens, arugula, and baby spinach. Toss gently to mix the bases together.

5. 5

   Add the diced pineapple, green apple, kiwi, strawberries, red onion, cucumber, parsley, and cilantro over the greens.

6. 6

   Arrange the roasted beet wedges on top of the salad.

7. 7

   Scatter the chopped pecans and shredded coconut evenly over the salad.

8. 8

   Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar over everything. Season with sea salt and fresh ground black pepper to taste.

9. 9

   If using goat cheese, crumble 1 to 2 ounces of blueberry or cranberry goat cheese over the top just before serving.

   Step 9
10. 10

    Serve immediately as a full meal. Toss lightly at the table so the dressing coats everything evenly.

Nutrition Facts

Substitutions & Variations

• →Swap pecans for walnuts or pumpkin seeds if you prefer a different nut or need a lower-cost option.
• →Use mandarin orange segments or mango in place of pineapple if pineapple is out of season.
• →Skip the goat cheese entirely to make this fully vegan and dairy-free.
• →Swap balsamic vinegar for apple cider vinegar and a small drizzle of honey if you want a lighter, tangier finish.
• →Red beets can replace golden beets if golden are not available. The flavor will be slightly more earthy.
• →Add roasted chickpeas on top in place of or alongside the pecans to bring in extra plant-based protein.