Mâche Salad with Beets, Pecans, and Goat Cheese

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 1 serving 1x



  • 1/2 c cubed beets
  • 1/2 Tb ghee or coconut oil, melted
  • 1/4 c toasted pecans
  • 23 c mâche leaves
  • 23 Tb goat cheese

Basic Balsamic Vinaigrette

  • 1 Tb balsamic vinegar
  • 3 Tb olive oil


  1. Preheat oven to 400 degrees.
  2. Toss the cubed beets in melted ghee/coconut oil to coat. Spread out on a parchment paper-lined baking sheet. Roast for 40 minutes, stirring halfway through.
  3. While the beets are roasting, toast the pecans if necessary. In a small skillet over medium-low heat, add the pecans. Stir occasionally until fragrant (about 5 minutes). Remove from heat.
  4. After beets have finished roasting, assemble the salad in a small bowl with mâche on the bottom and topped with toasted pecans, beets, and goat cheese.
  5. If using balsamic vinaigrette, prepare by adding balsamic vinegar and olive oil to a small bowl and whisking (or cover and shake) to emulsify. Drizzle over salad.


  • Serving Size: 1 salad