Roasted beet salad features tender, earthy beets that are oven-roasted until caramelized and slightly sweet. The beets are paired with crisp lettuce, creamy and tangy goat cheese, and crunchy pecans for a delightful mix of textures. A balsamic vinaigrette made with shallots, olive oil, and brown sugar ties the flavors together, creating a well-balanced and refreshing salad.

The Roasted Beet Salad, with its earthy beetroot, creamy goat cheese, and nutty pecans, pairs well with a crisp white Albariño or a medium-bodied red Carménère. The Albariño's high acidity and citrus notes complement the salad's balsamic vinegar and help cut through the richness of the cheese. Alternatively, the Carménère's subtle spice and herbaceous notes enhance the salad's roasted flavors and provide a nice contrast to the goat cheese's tanginess.