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Roasted Beet and Goat Cheese Salad with Citrus and Candied Pecans

The holiday season is in full and this wintery salad can be the perfect addition to your holiday celebrations. The unique combination of roasted beets, juicy citrus fruits, creamy goat cheese, and the crunch of pecans creates a salad that’s not only visually appealing but has a burst of flavors and textures.

As always I hope this recipe inspires you to get into the kitchen, host your family and friends,  and celebrate the holiday season. 

With gratitude, 

For many other delicious recipes and to get yourself inspired to cook, grab my digital cookbook, here.

Roasted Beets and Citrus Salad


  • 3 medium-sized beets, peeled and diced
  • 2 oranges, peeled and segmented
  • 1 grapefruit, peeled and segmented
  • 1/2 cup crumbled goat cheese
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup of candied pecans
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste
  • Honey for drizzling (optional)


Preheat your oven to 400°F (200°C). Toss the diced beets with a tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes or until tender. Allow them to cool.

Next, peel the oranges and grapefruit, removing the pith (the white inner part that is closer to the pulpy interior). Cut between the membranes to extract the citrus segments of the oranges. Then, slice the grapefruit lengthwise. Collect the juices in a bowl.

Chop your mint leaves. 

Then, in a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and black pepper. Adjust the seasoning to your taste.

Lastly, using a large serving bowl or platter, combine the roasted beets, citrus fruits, and any collected citrus juice. Sprinkle crumbled goat cheese and pecans over the top and drizzle with dressing, gently tossing to combine all ingredients. Garnish with fresh mint leaves and top with honey (optional). 


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