Spinach Beet Salad with Goat Cheese and Pecans
This spinach beet salad is fresh, vibrant, and full of contrast in every bite. Sweet roasted beets, creamy goat cheese, crisp red onion, and toasted pecans are layered over tender spinach, then tossed in a bright orange balsamic dressing. The citrus adds just enough freshness to balance the richness, making it a salad that works just as well for everyday meals as it does for entertaining.
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More About This Spinach Beet Salad
Does it matter what beets i use?
This recipe uses cooked beets, and you have a few options depending on your preference. Pre-cooked or vacuum-packed beets are the easiest and save time without sacrificing flavor. Fresh roasted beets offer the deepest, slightly caramelized flavor and are worth it if you have the time. Pickled beets will add a tangier, more acidic note, which can work, but will shift the overall flavor of the salad.
cheese variations
Goat cheese adds a creamy tang that pairs especially well with the beets and citrus, but there are plenty of good alternatives. Feta is a great option for a saltier, more crumbly bite, while blue cheese brings a stronger contrast if you like bolder flavors. For something milder, try shaved Parmesan or even fresh mozzarella for a softer, more subtle finish.
citrus variations
Clementines work beautifully here because they’re sweet, easy to segment, and not too acidic. You can also use navel oranges, blood oranges, or Cara Cara oranges depending on what you have on hand. For a slightly sharper flavor, grapefruit can work as well—just balance it with a touch more honey in the dressing.
Can I Make This Ahead of Time?
You can prep all the components ahead, but wait to dress the spinach until just before serving to keep it fresh.
Make It A Meal
This salad pairs well with grilled meats (this these chicken thighs), roasted vegetables, or other fresh sides. Add it to a table with simple mains or dips to create an easy, balanced spread.
Spinach Beet Salad with Goat Cheese and Pecans
Ingredients
For the Salad
- 8 oz baby spinach
- 3 oz goat cheese crumbled
- 4 small cooked beets *See Note 1 quarted
- ½ small red onion thinly sliced
- ½ cup pecans *See Note 2
- 2 clementine oranges *See Note 3 peeled and separated into segments
For the Dressing
- 6 tbsp extra virgin olive oil
- 4 tbsp orange juice
- 3 tbsp balsamic vinegar
- 1 clove garlic grated
- 2 tsp dijon mustard
- 1 tsp honey
- ½ tsp sea salt
- ¼ tsp fresh groud black pepper
Instructions
- Roast the Pecans. Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast for 5–7 minutes, until fragrant. Set aside to cool.½ cup pecans *See Note 2
- Make the Dressing. In a small bowl or jar, whisk together the dressing ingredients until well combined. NOTE: You will not use all of the dressing. Reserve half the dressing to serve on the side.6 tbsp extra virgin olive oil, 4 tbsp orange juice, 3 tbsp balsamic vinegar, 1 clove garlic, 2 tsp dijon mustard, 1 tsp honey, ½ tsp sea salt, ¼ tsp fresh groud black pepper
- Dress the Spinach. Add the spinach to a large serving bowl. Drizzle with half of the prepared dressing and toss to coat evenly.8 oz baby spinach
- Add the Toppings. Top with the beets, red onion, toasted pecans, clementine segments and crumbled goat cheese.3 oz goat cheese, 4 small cooked beets *See Note 1, ½ small red onion, 2 clementine oranges *See Note 3
- Serve immediately with the remaining dressing on the side.
