Beautiful Beets, Pecan and Feta Salad

Couldn’t resist beets at the farmer’s market, and remembering a Mother’s Day brunch from a few years ago when Sarah ordered a salad with beets and goat cheese — forever rocking our world with the realization that roasted beets were incredible on salads.  I had a little fun last night with a new salad combo, and the  result was an incredible addition to our beet repertoire.


  • 4 medium beets
  • 1 Tbsp. freshly grated ginger
  • 1 cup apple juice
  • 1/2 cup pecans
  • 1/2 cup pecans
  • 4 oz. crumbled feta
  • 1/4 cup chopped green onions
  • 12 oz. of an arugula spinach mix, or other dark salad greens
  • Dijon vinaigrette  dressing


  • Preheat oven to 325.
  • Spread pecans in a small pan and roast for 12 minutes.
  • Pour 1 cup of apple juice into a sauce pan  on high heat. Add peeled and chopped beets. Top with grated ginger and 1/2 tsp. Kosher salt. Steam until beets are fork tender — about 15 minutes.
  • Chop green onions and set aside
  • Distribute salad greens among four plates. When beets are cooked through drain and distribute warm beets on top of the greens. Sprinkle 2 Tbsp. of pecans, 1 oz. of feta and 1 Tbsp of chopped green onions on each plate.
  • Sprinkle each salad with 1-2 Tbsp. of a simple Dijon vinaigrette.

Dijon Vinaigrette

  • 1/3 cup of olive oil
  • 2 Tbsp. organic apple cider vinegar (or red or white wine vinegar)
  • 2 tsp. Dijon mustard
  • 1/2 Tsp. Kosher salt

Whisk or pour into a covered jar and shake vigorously




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