Broccoli Beet Salad with Raspberry Vinaigrette

2 heads broccoli, cut into bite-size pieces

½ red onion, cut into slivers

1 (15 ounce) can dark red kidney beans, rinsed and drained

1 (14.5 ounce) can no-salt-added beets - drained, rinsed, and halved

⅓ cup raspberry jam

½ cup red wine vinegar

¼ cup olive oil

¼ teaspoon salt

1 cup pecans

¼ cup crumbled goat cheese

Mix broccoli, red onion, kidney beans, and beets in a large bowl.

Whisk raspberry jam, vinegar, olive oil, and salt in a small bowl; pour over vegetable mixture. Toss broccoli salad with pecans and goat cheese.