Beets Salad Recipe
roasted red beets | balsamic reduction drizzle | candied pecans | goat cheese croquettes
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Ingredients
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Salad Base
Candied Pecans
Goat Cheese Croquettes
Balsamic Reduction
Method
Salad Base
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wash the red beets thoroughly and trim off the tops and tails. Wrap each beet in aluminum foil and place them on a baking sheet. Drizzle olive oil over the beets and sprinkle with salt and black pepper. Roast in the oven for 45-60 minutes, or until fork-tender. Remove from oven and let cool before peeling and slicing.
Candied Pecans
- 2
Make the Candied Pecans
In a skillet over medium heat, melt the butter. Add the pecans, brown sugar, and cinnamon. Stir constantly until the sugar has melted and the pecans are well coated. Continue to cook for about 5 minutes, until they are caramelized. Spread the pecans on a parchment-lined baking sheet to cool.
Goat Cheese Croquettes
- 3
Prepare Goat Cheese Croquettes
In a bowl, combine goat cheese and salt. Form small balls with your hands. Set up a breading station: place flour in one bowl, beaten egg in another, and bread crumbs in a third. Coat each goat cheese ball in flour, dip in the egg, and then roll in bread crumbs until fully coated. Heat oil in a frying pan over medium heat and fry the croquettes until golden brown, about 3-4 minutes on each side. Drain on paper towels.
Balsamic Reduction
- 4
Prepare the Balsamic Reduction
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat. Reduce the heat to low and let it simmer until it thickens, about 10-15 minutes. Remove from heat and let cool slightly before drizzling over the salad.