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French country salad is an easy and healthy spring salad featuring asparagus, roasted beets, pecans and goat cheese. Inspired by the Cheesecake Factory salad and perfect for a light lunch or as fresh side at dinner.
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French Country Salad with Asparagus and Roasted Beets

French country salad is an easy and healthy spring salad featuring asparagus, roasted beets, pecans and goat cheese. Inspired by the Cheesecake Factory salad and perfect for a light lunch or as fresh side at dinner.
Course Salad
Cuisine French
Keyword french, salad, spring
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 salads
Calories 350kcal
Author Just a Little Bit of Bacon

Ingredients

  • 4 medium beets
  • 1 bunch asparagus
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 cup glazed pecans, see notes for recipe
  • 8 cups mixed baby lettuce
  • 4 oz herbed goat cheese, or plain

Mustard Balsamic Salad Dressing

  • 1 tbsp lemon juice
  • 2 tbsp dijon mustard
  • 2 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 1 medium clove garlic, finely minced or grated
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste

Instructions

  • Preheat oven to 375F. Wash beets well and wrap them tightly in foil. Roast the beets for 45-60 minutes, or until tender all the way through. Unwrap the beets and let them cool for 10-15 minutes, then peel and chop them into bite-sized chunks.
  • Increase the heat in the oven to 450F. Cover a baking sheet with foil. Trim the ends of the asparagus and cut them into 2 inch lengths. Toss with olive oil and salt. Spread the asparagus on the baking sheet and roast for 5-7 minutes, or until crisp-tender.
  • Make the glazed pecans according to the recipe.
  • Fill a serving bowl with the lettuce. Add the asparagus and beets. Pour over the dressing and toss to combine. Top with the pecans and goat cheese.

Make the Mustard Balsamic Salad Dressing

  • Add all the salad dressing ingredients to a sealable container (or a bowl). Shake (or whisk) until combined. Taste and adjust the seasonings as needed.

Notes

  • Grilling: Alternatively, both the beets and asparagus can be grilled. To grill bring the heat on the grill up to high and heat a grill pan as well. Then add the asparagus and close the grill. Turn it every minute or two until the asparagus is cooked through. Then lower the heat to low on the grill and add the beets. Cook them 30-45 minutes, until tender.
  • Glazed Pecans: I used my Simple Maple Glazed Pecans in the recipe.
  • To Simplify the Salad: You can use purchased glazed pecans and packaged roasted beets from the supermarket.
  • Inspiration: This salad was inspired by a similar salad made by The Cheesecake Factory.

Nutrition

Calories: 350kcal