Roasted Beet Salad with Candied Pecans

Roasted Beet Salad with Candied Pecans

Published on Thursday, July 28, 2022 by Lisa Green

“The Candy of the Earth.” This is how I refer to the wonderful beet.  

Beets come in all shapes and colors. There’s golden beets, candy cane beets, and the common red beet. They are a hearty root vegetable that are available year round. They are super nutritious and tasty. 

This salad is really easy and it's sure to turn the beet hater into a beet lover!

Beets need to be cooked otherwise they are super hard. The cooking of the beet tenderizes them, making them a delicious snack on the go or at home. I like to keep some beets roasted and all ready to go in the refrigerator. I eat them for breakfast, lunch, or a nice healthy snack. I use honey as my salad dressing for this salad. With all the wonderful flavors I didn’t think it ever needed one. Canned mandarin oranges are pretty delicious from a can, which are what I use when making this salad.

Some Tips for Roasting Beets:

This step in the salad making process takes the longest. 1-2 hours (sometimes longer) depending on the size and how fresh the beet is. If your beets are fairly large you might want to ¼ them. I have had beats take 4 plus hours! I just kept checking and adding more water. If you have some stubborn beats that don’t want to soften, I’d recommend checking every hour inserting a knife to see if the beats are tender enough and to see if the water has evaporated.

This step is best completed the day before, ensuring the beat has ample time to cool. I have found the fresher the beet the harder it is. This is just one of my observations from cooking with beats throughout the years. When peeling, they are kind of like peeling a hard boiled egg. Sometimes the shell comes off in one nice easy peel and other times every little piece sticks to the egg, beets are the same way.  


[[ recipeID=recipe-9l5siogkl, title=Roasted Beet Salad with Candied Pecans ]]

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Roasted Beet Salad with Candied Pecans

Servings: 4


  • Prep Time: 15 mins
  • Cook Time: 2 hours 0 mins
  • Total Time: 2 hours 15 mins




Roasted Beet Salad

  • 1-2 large beets
  • 2-4 cups arugula
  • ½ cup pecans (candied)
  • ¼ cup chèvre, or goal cheese
  • 1 tablespoon honey
  • ½ cup mandarin oranges

Sweet and Spicy Candied Pecans

  • ½ cup pecans
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp chinese five spice
  • ½ tsp cayenne
  • 1 egg white


Roasted Beet Salad

  1. Prep Beets: Cook the day before.
  2. Preheat oven to 425 degrees.
  3. Place the beets in a roasting pan and cover with water.
  4. Cover with aluminum foil and bake for 1-2 hours until the beets are tender.*
  5. After the beets are finished roasting, let sit until cool enough to peel the skin off. After they are peeled, place in the refrigerator to cool. 
  6. Time to build the salad: Just layer all of the beautiful ingredients and drizzle with honey.

Sweet and Spicy Candied Pecans

  1. Preheat oven to 425 degrees.
  2. In a mixing bowl, lightly whip the egg white until fluffy.
  3. Add the spices, sugar, and nuts and mix all together. Put on a greased baking sheet.
  4. Bake for 7-15 minutes. The nuts are done when the sugar and egg whites have formed a “candy” shell over all the nuts.
  5.  Let cool, then break apart.

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 4

Amount Per Serving
Calories 253
% Daily Value*
Total Fat 12.1g 18%
Saturated Fat 0.8g 4%
Trans Fat 0g
Sodium 77.1mg 3%
Total Carbohydrate 33g 11%
Dietary Fiber 3.9g 15%
Sugars 28.4g
Protein 6.5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Difficulty level: 3

Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking, and using equipment)

*See article for tips for roasting beets

Nutrition analysis INCLUDES candied pecans.