Roasted Beet and Pecan Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty salad with roasted beets, toasted pecans, and a honey-lime dressing for a perfect balance of earthy and sweet. This american-inspired salads (vegetarian) ready in about 40 minutes pairs beets, pecans, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (14 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 lb peeled and diced beets with 2 tbsp olive oil on a baking sheet. Roast 25-30 minutes until tender with caramelized edges, stirring once halfway.
  2. Step 2: Heat a small skillet over medium heat. Add 1/2 cup pecans and toast 3-4 minutes, stirring frequently, until golden and fragrant.
  3. Step 3: Whisk 1 tbsp honey, 2 tbsp lime juice, and 1 tbsp balsamic vinegar in a small bowl until combined.
  4. Step 4: In a large bowl, combine 5 oz mixed greens, roasted beets, and 1/2 cup crumbled feta cheese. Drizzle with dressing and toss gently.
  5. Step 5: Top with toasted pecans and serve immediately.

Frequently asked questions

How long does Roasted Beet and Pecan Salad take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Beet and Pecan Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beets from drying out.

Can I substitute ingredients in Roasted Beet and Pecan Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Beet and Pecan Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Beet and Pecan Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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