Roasted Beet Salad Recipe
Local greens, goat cheese, candied pecans, balsamic vinaigrette
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Ingredients
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Salad Base
Balsamic Vinaigrette
Method
Preparation of Ingredients
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Once cooked, let them cool before peeling and slicing.
- 2
Prepare the Candied Pecans
In a small saucepan over medium heat, combine the pecans, sugar, and a pinch of salt. Stir constantly until the sugar has melted and coats the pecans. Transfer to a parchment-lined baking sheet and let cool.
- 3
Make the Balsamic Vinaigrette
In a bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until emulsified.
Assembling the Salad
- 4
Combine Salad Ingredients
In a large bowl, add the mixed greens, sliced roasted beets, crumbled goat cheese, and candied pecans.
- 5
Dress the Salad
Drizzle the balsamic vinaigrette over the salad and toss gently to combine all ingredients. Adjust seasoning with additional salt and pepper if desired.
- 6
Serve
Divide the salad into serving plates or bowls and serve immediately. Enjoy your Roasted Beet Salad!