Organic Beet Salad Recipe
balsamic reduction, candied pecans, goat cheese crumble
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Ingredients
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Salad Base
Candied Pecans
Balsamic Reduction
Method
Prepare the Beets
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and slice into wedges.
Make Candied Pecans
- 2
Candying the Pecans
In a skillet over medium heat, melt the butter. Add the brown sugar and salt, stirring until the sugar dissolves. Add the pecans and stir frequently until they are toasted and coated in the sugar mixture, about 5-7 minutes. Transfer to parchment paper to cool and harden.
Prepare Balsamic Reduction
- 3
Reducing Balsamic Vinegar
In a small saucepan, combine the balsamic vinegar and honey. Bring to a boil over medium heat, then reduce the heat to low and let it simmer for about 15-20 minutes, or until it has thickened to a syrupy consistency. Remove from heat and let cool.
Assemble the Salad
- 4
Combining Ingredients
In a large bowl, combine the mixed greens and roasted beet wedges. Crumble the goat cheese on top and sprinkle with the candied pecans. Drizzle the balsamic reduction over the salad before serving.