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Blackberry Ginger Beet Salad with Pecans

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.
Author: Diabetic Foodie
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients 

  • 1 pound fresh beets, (washed and trimmed)
  • 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
  • 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, Kosher salt, Freshly ground black pepper, 4 ounces fresh goat cheese

Notes

This recipe is for 6 servings of salad.
The nutritional information, especially the fat count, is a little bit misleading because you won’t use all of the dressing. 
Leftover dressing can be stored in a jar with a screw-top lid for up to two weeks.

Nutrition Info Per Serving

Nutrition Facts
Blackberry Ginger Beet Salad with Pecans
Amount per Serving
Calories
343
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
7
g
35
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
9
mg
3
%
Sodium
 
348
mg
15
%
Potassium
 
0
mg
0
%
Carbohydrates
 
13
g
4
%
Fiber
 
4
g
16
%
Sugar
 
8
g
9
%
Protein
 
7
g
14
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
9
g
* Percent Daily Values are based on a 2000 calorie diet.