This beet salad is such a crowd-pleaser! The combination of steamed beets, crunchy red onions, creamy goat cheese, and a sweet and tangy apple cider dressing is addictive. This salad will be a hit at your next party!
To prepare the beets, peel them (if desired) and then cut them into 1-inch chunks for fast cooking. Fill a saucepan with an inch of water, then add a steam basket over that. Place the chopped beets in the steam basket and bring the water to a boil over high heat. Once boiling, cover the pan with a lid, lower the heat to a simmer, and steam the beets until they are easily pierced with a fork, about 15 to 20 minutes. The smaller you cut the beets, the faster they will cook.
While the beets are cooking, prepare the dressing. In a 12 ounce mason jar with a lid, combine the olive oil, vinegar, mustard, honey, and a pinch of salt and pepper. Secure the lid on the jar, then shake vigourously until the dressing looks smooth and uniform. Taste the dressing and adjust the seasoning to taste, adding a little more honey if desired.
When the beets are tender, set them aside to cool. When you're ready to serve the salad, start with a bed of leafy greens and then add the beets, chopped red onion, crumbled goat cheese, and pecans if using. Drizzle the dressing over the top and toss to coat well. Serve right away.
Leftover dressing, beets, and greens can be stored separately in an airtight container in the fridge for up to 5 days. The greens will be soggy if you store them with the beets or dressing, so make sure to keep them dry.