Pecan-Crusted Pork & Beet Salad – Healthy Eating

Pecan Crusted Pork & Beet Salad


Share Pecan-Crusted Pork and Beet Salad, a healthy and easy lunch or dinner option.

Pecan-Crusted Pork & Beet Salad

I recently served this Pecan-Crusted Pork & Beet Salad to my daughter Jessica and grandson Cole for lunch. It was a hit all around! This Healthy Eating option has only 320 calories and 12 grams of carbohydrates with 28 grams of satisfying protein per serving. While the roasted beats and sliced Honeycrisp apples embrace a Fall vibe, this is a great Winter meal option as well.

This recipe from the HyVee Seasons magazine, is simple enough for a weekday meal, yet special enough for company. After spreading the seasoned pork tenderloin with a Dijon/honey mixture, you pat on the chopped pecans and roast it along with peeled beet wedges. Tip –  chop the pecans a bit smaller than I did. I used the picture in the Season magazine as a guide, and chopped the pecans coarsely. While they looked great, they will “crust” the pork tenderloin better if chopped more finely.

Peeling and cutting the beets into wedges and roasting them with the meat is another great time saving step. The traditional method for roasting whole beets can take over an hour, plus cooling time, before they can be peeled and cut. This is a much faster option. A simple honey balsamic vinaigrette and crumbled goat cheese supply the finishing touches.

Customize & Simplify

This salad is very easy to adapt to your personal taste and busy schedule. You can purchase a balsamic vinaigrette or whatever dressing you prefer. A package of cooked beets, which can be found in the produce aisle of many grocery stores, can be substituted for the roasted beets. Not a fan of goat cheese? Substitute feta or Parmesan shards. Make it your own and enjoy!

Pecan-Crusted Pork & Beet Salad

Serving Size: 6 servings

Pecan-Crusted Pork & Beet Salad


  • 1½-lb boneless pork tenderloin, trimmed
  • kosher sea salt and black pepper, to taste
  • 2 tbsp. Dijon mustard
  • 2 tbsp. honey, divided
  • ½ c. chopped pecans
  • 2 medium red and/or golden beets, peeled
  • 2 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 5 oz. spring salad mix
  • 1 Honeycrisp apple, thinly sliced
  • 2 oz. goat cheese, crumbled


  • Preheat oven to 425°F. Line a rimmed baking pan with foil. Place pork on prepared pan; season with salt and pepper.
  • Combine mustard and 1 Tbsp. honey in a small bowl. Spread mustard mixture over top and sides of pork. Press pecans into top and sides of pork.
  • Cut peeled beets into thin wedges. Arrange around pork in pan. Roast, lightly covered with foil, for 30 minutes or until beets are tender and an instant-read thermometer inserted into the pork registers 145˚F. Cover pork with foil and let stand for 15 minutes before slicing.
  • Whisk together oil, remaining 1 Tbsp. honey and vinegar in a large bowl. Season to taste with salt. Add salad mix and toss to combine. Divide salad mixture among serving plates. Add beets, apple and pork slices and goat cheese. If desired, sprinkle with additional pepper.


Adapted from HyVee Seasons magazine Pecan-Crusted Pork and Beet Salad


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