This Beet and Goat Cheese Salad Is Simple Perfection

Social media creator Abby Cheshire is a private yacht chef who plates gorgeous meals as she's cruising between ports. So it only makes sense that her debut cookbook, Passport to Flavor, is an elegant yet playful adventure around the world. And among the many gorgeous locations Cheshire highlights in the book, our favorite might be Prince Edward Island. This quaint Canadian maritime province (which has a total coastal grandma vibe) inspired Cheshire to craft simple, chic recipes that celebrate fresh seafood and farm-to-table produce.

We're particularly excited about Cheshire's take on the classic beet and goat cheese salad. She sticks to a tried-and-true format: She roasts beets, slices them, then tosses them atop a bed of arugula alongside chunks of tangy goat cheese. But she brightens up the dish with slices of tart, green apple. Bits of crumbled bacon add a dash of decadence, while freshly candied pecans contribute a nutty sweetness. The refreshing mix of flavors and textures turns an old favorite into a show-stopping, must-try dish.

Beet and Goat Cheese Salad

Total Time: 1 hour

Prep Time: 30 minutes

Idle Time: 30 minutes

Serves: 4

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Ingredients

For the beets and bacon

• 2 whole medium beets
• 4 strips uncooked bacon

For the candied pecans

• 4 teaspoons granulated sugar
• 2 teaspoons water
• ⅔ cup pecans, roughly chopped

For the balsamic vinaigrette

• ¼ cup extra virgin olive oil
• 4 teaspoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons maple syrup
• ½ teaspoon kosher salt

For the salad assembly

• 6 cups baby arugula, washed, dried
• ⅔ cup Granny Smith apple (⅔ 1 large apple), skin-on, matchstick cuts
• 2 tablespoons shallot (1 small shallot), thinly sliced
• ½ cup goat cheese, crumbled

Instructions

Directions for the beets and bacon

1. Preheat the oven to 350°F.
2. Wrap the beets in aluminum foil, making sure to seal the edges so steam cannot escape.
3. Place the wrapped beets on a large sheet tray and bake in the oven for 1 hour or until tender.
4. On another large sheet tray, place the bacon strips in a single layer and bake for approximately 15 minutes, until crispy.
5. Meanwhile, prepare the candied pecans and balsamic vinaigrette.
6. Remove the bacon from the oven and remove excess grease by placing on a large sheet tray lined with paper towels. Cool, then crumble.
7. Remove the beets from the oven when tender. Allow to cool and then remove the skins. Slice into ¼-inch half circles.

Directions for the candied pecans

1. In a small sauté pan, add the sugar and water. Cook over medium heat until the sugar dissolves, approximately two minutes.
2. Add in the pecans and continue to cook until the sugar crystalizes onto the pecans, approximately three minutes. Remove from heat.

Directions for the balsamic vinaigrette and salad assembly

1. In a small mixing bowl, add the the oil, vinegar, mustard, syrup, and salt. Mix with a fork or whisk until the vinaigrette is combined.
2. To assemble the salad, start with a bed of the arugula and top with the sliced beets, apple, shallot, goat cheese, candied pecans, and bacon crumbles.
3. Dress the salad with the vinaigrette and enjoy.

Alternate course: Instead of the arugula, use any lettuce of your preference.

Rogue wave: Be sure to watch the cook time of the candied pecans: Too much heat exposure burns the sugar and makes it bitter. Instead of using canned beets, please grab some fresh ones — they should be a part of your healthy diet. If you have additional roasted beets after preparing the salad, freeze them for your next smoothie!

Excerpted with permission from Passport to Flavor, Copyright @ 2025 Abigail C. Cheshire.