Winter beet salad
Bright, earthy, and beautifully balanced.
This Winter Beet Salad brings together sweet roasted beetroot, crisp seasonal greens, juicy pomegranate seeds, creamy cheese, and toasted pecans in a plate that feels both vibrant and refined. It is the kind of salad that works beautifully as a light lunch, a starter for a winter dinner, or a side dish that instantly elevates the table.
What makes it special is the contrast. The beets are naturally sweet and tender, the greens keep everything fresh, the pomegranate adds brightness, and the pecans bring that warm, buttery crunch. Finished with a simple vinaigrette, this salad feels light yet satisfying, clean yet full of depth.
It is a winter recipe that does not feel heavy, just colorful, nourishing, and quietly luxurious.
INGREDIENTS
For 2 servings
3 medium beets, cooked or roasted, peeled and sliced
80 to 100 g mixed salad leaves
1 small pear, thinly sliced
2 tablespoons pomegranate seeds
30 g pecans
40 g soft goat cheese or feta, crumbled
1 tablespoon olive oil, for roasting or finishing
Salt, to taste
Black pepper, to taste
For the dressing
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
A small pinch of salt
A little black pepper
Optional premium additions
a few fresh thyme leaves
orange zest for brightness
a tiny drizzle of pomegranate molasses
candied pecans instead of plain toasted pecans
METHOD
1. Prepare the beets
If using raw beets, wrap them individually in foil and roast at 200°C for about 45 to 60 minutes, depending on size, until tender. Let them cool slightly, then peel and slice.
If using pre-cooked beets, simply drain and slice them into thin rounds or wedges.
2. Toast the pecans
Place the pecans in a dry pan over low to medium heat for 2 to 3 minutes, just until fragrant. Keep a close eye on them, as they can darken quickly. Set aside.
3. Make the dressing
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until smooth and glossy.
4. Assemble the salad
Arrange the mixed leaves on a serving plate or in shallow bowls. Layer over the sliced beetroot and pear. Scatter the pomegranate seeds and toasted pecans across the top.
5. Add the finishing touches
Sprinkle over the crumbled goat cheese or feta, then drizzle with the dressing just before serving. Finish with a little black pepper and, if you like, a few thyme leaves or a touch of orange zest.
6. Serve immediately
Serve fresh, while the leaves are crisp and the textures still feel bright and distinct.
Quick tips
Roast the beets in advance to make assembly much faster.
Slice the pear just before serving so it stays fresh.
Dress the salad at the end to keep the leaves crisp.
Goat cheese gives a creamier finish, while feta makes it slightly sharper and saltier.