This roasted beet spinach salad with pear & goat cheese is loaded with healthy ingredients and packed with flavour. Made with a sweet honey balsamic vinaigrette, it's perfect for Sunday night dinner or holiday meal.
Delicious salads are kind of what I'm known for around here... from this roasted been spinach salad with pear & goat cheese to peach cucumber salad with herbs and roasted veggie nourish bowls - we love a good salad with homemade dressing!
Originally published March 7, 2016, Updated October 22, 2021
This roasted beet spinach salad with pear & goat cheese is a classic that is great with a holiday meal, or to take to your next dinner gathering. It's made with juicy pears and a sweet honey balsamic vinegrette that brings out the flavours of the roasted beets. You're going to love this salad for the fall and winter season!
Before sharing the recipe, I wanted to highlight some of the health benefits of the ingredients involved.
- Beets - get their dark red-purple colour from the pigment called betacyanin. This nutrient is a powerful antioxidant, which means that it helps to prevent free radical damage. It also has anti-inflammatory properties. Beets are high in iron, potassium, niacin (vitamin B3), copper, and vitamin C.
- Pear - you can use bosc or bartlett pears for this recipe. The photos show bartlett pears, but bosc pears are my favourite for this salad
- Pecans - can be swappd for walnuts, pepitas, or your favourite nut
- Goat cheese - adds so much creamy flavour. Goat cheese is a great alterenative for those sensitive to dairy as it contains A2 casein as opposed to A1 casein. A1 casein is a protein found in cow's milk that causes digestive issues for many people, but A2 casein is much more agreeable, making goat cheese a great alternative for those sensitive to casein. However, it is not lactose free.
- Apple cider vinegar (ACV) - is well known for helping rid the body of toxins and detoxifying the liver. It can help balance the pH of your body and fight acid reflux. With all those vitamins and antioxidants, it is great for fighting off colds and boosting your immune system.
- Hemp seed oil - Is a great add-in to any salad dressing as it contains omega-3 fatty acids, Vitamin E, and minerals such as zinc, calcium, magneisum and more. It also contains a kind of omega-6 fatty acid called gamma linoleic acid (GLA) that helps to promote healthy hair, skin, and nails. Hemp seeds contain the ideal ratio of omega 3 to omega 6 (1:4). You can swap for flaxseed oil, or omit if you do not have either.
- Spinach - arugula or a lettuce mix would also work!
- Balsamic vinegar - you could use white balsamic or regular dark balsamic vinegar as written in this recipe
See the recipe card below for measurements and full ingredients list!
Roast beets - Preheat oven to 350°F. Slice the beets into large quartes, and place in a small dutch oven or coverd baking dish. Drizzle with olive oil, and toss to coat. Roast the beets for 30 to 40 minutes, until fork tender.
Once the beets are done cooking, remove them from the oven and let them cool. Then, slice them into bite-sized pieces.
Prepare the dressing - While the beets are roasting, prepare the salad dressing. Mix together the apple cider vinegar (ACV), honey, balsamic vinegar, dijon mustard, garlic, sea salt, hemp seed oil, and olive oil.
Assemble the salad - To a large salad platter or bowl, add the spinach, sliced beets, thinly sliced pear, and pecans. Drizzle with the honey balsamic salad dressing, then crumble the goat cheese on top.
Hint: Once the dressing is on this salad, it doesn’t store very well. The arugula or spinach will likely wilt and go soggy. If you’re preparing this ahead of time, I’d recommend storing the salad dressing separately and drizzling it on just before serving.
You sure can! Roasted butternut squash would also go well, and if you wanted some juicy flavour you could also add pomegranate seeds or fresh blueberries.
Yes! You can swap for flaxseed oil, or omit it entirely. Hemp seed oil is added for its nutritional benefits and has a mild nutty flavour.
Spinach salad doesn't typically store well once the dressing is added - so if you are prepping this ahead of time, or if you anticipate that you'll have leftovers, hold off on adding the dressing until just before serving.
Store the salad (with dressing separate) in an airtight container in the fridge for 3-4 days.
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Please tag me @nourishmintkitchen and share on your IG stories if you make this recipe, I would love to see your creations!
Roasted Beet Salad with pear & goat cheese
- Dutch oven
For the salad
- 4 - 5 beets medium size
- 1 tablespoon extra virgin olive oil
- 4 cups baby spinach
- ¼ cup creamy goat cheese crumbled
- 2 bosc pears thinly sliced
- ¼ cup pecans chopped
For the dressing
- 3 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- ½ teaspoon dijon mustard
- 1 garlic clove crushed or finely chopped
- ½ teaspoon salt
- 1 tablespoon hemp seed oil or flaxseed oil; can omit
- ¼ cup olive oil
- Roast beets – Preheat oven to 350°F. Slice the beets into large quartes, and place in a small dutch oven or coverd baking dish. Drizzle with olive oil, and toss to coat. Roast the beets for 30 to 40 minutes, until fork tender.Once the beets are done cooking, remove them from the oven and let them cool. Then, slice them into bite-sized pieces.
- Prepare the dressing – While the beets are roasting, prepare the salad dressing. Mix together the apple cider vinegar (ACV), honey, balsamic vinegar, dijon mustard, garlic, sea salt, hemp seed oil, and olive oil.
- Assemble the salad – To a large salad platter or bowl, add the spinach, sliced beets, thinly sliced pear, and pecans. Drizzle with the honey balsamic salad dressing, then crumble the goat cheese on top.