You’ll love the variety of textures and big bursts of flavor in this blackberry ginger beet salad with pecans! It’s easy to make for a nutritious lunch or side.
Salads are my favorite “throw together” lunch or side. You can take a look at the ingredients you have on hand, see what sounds good together, and have some fun!
This blackberry ginger beet salad with pecans is a great example. Smoky, sweet, and sour flavors will delight your taste buds while the creaminess of goat cheese and crunch of pecans really take the whole dish to the next level.
Best of all, this recipe is super easy to prep! Just keep in mind that you’ll need to roast the beets for an hour. Besides that, everything comes together in a matter of minutes.
I love using a blackberry ginger balsamic vinegar in the dressing and beet marinade. The fruity, spicy flavor combination is so irresistible! But you can use any kind of fruity balsamic you like if that flavor isn’t readily available to you.
This tasty salad is sure to become a fast favorite. Whether you want a nutritious lunch or you’re looking for a fun side salad to complement your main course, it’s perfect for any occasion!
How to make blackberry ginger beet salad with pecans
This simple recipe comes together in six easy steps. Let’s see how it’s done!
Step 1: Preheat the oven to 400°F. Place the beets on a large piece of aluminum foil, drizzle with a little bit of olive oil, and tightly wrap.
Step 2: Place the wrapped beets on a small baking pan and roast for 1 hour or until the beets are fork-tender. Set aside to cool.
Step 3: Meanwhile, heat a dry nonstick pan over medium-high heat. Add the pecans and cook, stirring frequently, until they are toasted and fragrant. Remove from heat and let cool.
Step 4: In a medium bowl, whisk together ¼ cup of balsamic vinegar and the mustard. Slowly drizzle in ⅓ cup of olive oil, whisking constantly, until the mixture has thickened into a dressing.
Step 5: In another medium bowl, whisk together the remaining 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Peel the beets, cut them into thick slices, then cut the slices in half and add them to the vinegar and olive oil mixture.
Step 6: Toss the salad greens with your desired amount of dressing, then season with salt and pepper. Arrange the greens on 4 individual serving plates. Add the beets, goat cheese, and toasted pecans.
As long as you plan ahead just a bit to cook the beets, this dish is so easy. Serve right away and enjoy!
Are beets good for people with diabetes?
Short answer: yes! In fact, beets are a powerhouse ingredient known for multiple health benefits.
Beets have been shown to help lower blood cholesterol, improve insulin sensitivity, and even lower the risk of diabetes complications. On top of that, they’re amazing for your liver and can even help eliminate toxins from the body!
If you grew up hating beets like I did, I encourage you to give them another chance. Not only are they great for you, but they’re also delicious when prepared the right way! Combined with the flavorful dressing, rich goat cheese, and toasted pecans in this salad, you may have a whole new outlook on this root vegetable.
Storage
Once dressed, lettuce will start to lose its texture. For that reason, I recommend only dressing as much salad as you plan to eat.
Leftover dressing can be stored in a jar with a screwtop lid in the refrigerator for up to two weeks. You can also keep extra beets in an airtight container in the refrigerator for up to a week.
Other delicious beet recipes
Now that you know how good beets are for diabetics, do you want to find more ways to enjoy them? There are so many ways to incorporate this powerhouse ingredient into your menu!
Here are a few of my favorite recipes I know you’ll enjoy:
For even more salad inspiration, check out this roundup of my favorite diabetes-friendly salad dressings!
When you’ve tried this salad, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Blackberry Ginger Beet Salad with Pecans
Ingredients
- 1 pound fresh beets (washed and trimmed)
- â…“ cup plus 2 tablespoons extra virgin olive oil (plus extra for drizzling on the beets before roasting)
- 1 cup whole pecans
- ¼ cup plus 2 tablespoons blackberry ginger balsamic vinegar (or any other fruity balsamic)
- 1 tablespoon whole grain mustard
- 6 cups mixed salad greens
- Coarse kosher salt
- Freshly ground black pepper
- 4 ounces fresh goat cheese
Instructions
- Preheat the oven to 400°F. Place the beets on a large piece of aluminum foil, drizzle with a little bit of olive oil, and tightly wrap.1 pound fresh beets, ⅓ cup plus 2 tablespoons extra virgin olive oil
- Place the wrapped beets on a small baking pan and roast for 1 hour or until the beets are fork-tender. Set aside to cool.
- Meanwhile, heat a dry nonstick pan over medium-high heat. Add the pecans and cook, stirring frequently, until they are toasted and fragrant. Remove from heat and let cool.1 cup whole pecans
- In a medium bowl, whisk together ¼ cup of balsamic vinegar and the mustard. Slowly drizzle in ⅓ cup of olive oil, whisking constantly, until the mixture has thickened into a dressing.¼ cup plus 2 tablespoons blackberry ginger balsamic vinegar, 1 tablespoon whole grain mustard, ⅓ cup plus 2 tablespoons extra virgin olive oil
- In another medium bowl, whisk together the remaining 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Peel the beets, cut them into thick slices, then cut the slices in half and add them to the vinegar and olive oil mixture.⅓ cup plus 2 tablespoons extra virgin olive oil, ¼ cup plus 2 tablespoons blackberry ginger balsamic vinegar
- Toss the salad greens with your desired amount of dressing, then season with salt and pepper. Arrange the greens on 4 individual serving plates. Add the beets, goat cheese, and toasted pecans.6 cups mixed salad greens, Coarse kosher salt, Freshly ground black pepper, 4 ounces fresh goat cheese
This is one great salad. I’m glad you’ve overcome your dislike for pecans. Thanks for this lovely recipe.
You are quite welcome! We really enjoyed it.