Roasted Red & Golden Beet Salad Recipe
Orange Whipped Goat Cheese ~ Roasted Red Onion ~ Candied Pecans ~ Sherry Vinaigrette
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Ingredients
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Salad Base
Orange Whipped Goat Cheese
Candied Pecans
Sherry Vinaigrette
Method
Preparation of Beets and Onions
- 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 approximately 45-60 minutes, or until tender when pierced with a fork. Allow to cool, then peel and slice into wedges.
- 2
Roasting the Red Onion
While the beets are roasting, slice the red onion into thick rings. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 25-30 minutes, until caramelized and tender.
Making the Orange Whipped Goat Cheese
- 3
Whipping the Cheese
In a mixing bowl, combine goat cheese and cream cheese. Using a hand mixer or a whisk, blend until smooth. Add orange zest, orange juice, and honey. Mix until well incorporated and creamy.
Preparing Candied Pecans
- 4
Candying the Pecans
In a small saucepan over medium heat, melt butter. Add pecans, brown sugar, and salt. Stir continuously until the sugar melts and coats the pecans, about 5-7 minutes. Remove from heat and let cool on parchment paper.
Making the Sherry Vinaigrette
- 5
Mixing the Vinaigrette
In a small bowl, whisk together sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.
Assembling the Salad
- 6
Combining Ingredients
In a large salad bowl, toss mixed salad greens with roasted beets, roasted red onion, and candied pecans. Drizzle with sherry vinaigrette and toss gently to coat.
- 7
Serving
Spoon the orange whipped goat cheese on top of the salad or serve it on the side. Enjoy your delicious roasted red and golden beet salad!