Apple ' N ' Beets Recipe

If using pre-roasted beets

Trim any stems, peel if desired, and cut into 1/2-inch wedges. Measure 1 cup and set aside.

If roasting raw beets

Preheat oven to 400°F (200°C). Scrub 2 medium beets, trim tops, wrap individually in foil with a drizzle of olive oil, and roast 45–60 minutes until fork-tender. Let cool, peel with your hands or a knife, and cut into 1/2-inch wedges. Use 1 cup for the salad.

Place a small nonstick skillet over medium heat. Add 1 tsp unsalted butter and 2 tbsp granulated sugar. When the sugar begins to melt (about 30–60 seconds), add 3 oz pecan halves and toss to coat continuously so sugar caramelizes evenly, about 2–3 minutes. Sprinkle a pinch of fine sea salt, then transfer pecans to a parchment-lined plate to cool and harden. Break into bite-sized pieces when cool.

In a small bowl or jar combine 1 1/2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 tsp fresh lemon juice. Whisk or shake to emulsify while slowly streaming in 3 tbsp extra-virgin olive oil until fully combined. Season with 3 pinches salt and freshly ground black pepper to taste (about 6 cranks). Taste and adjust acidity or sweetness as desired.

Core the large apple (do not peel unless preferred). Thinly slice into 1/8-inch slices or small matchsticks. To prevent browning, toss slices briefly in a bowl with 1/2 tsp lemon juice (optional) or hold until ready to assemble.

Place 6 cups mixed baby greens in a large bowl or divide between 4 individual serving plates (serves 4). Arrange 1 cup roasted beet wedges and the sliced apple over the greens. Crumble 3 oz goat cheese evenly over the salad. Scatter the candied pecans across the top.

Drizzle the prepared dressing over the salads (start with half and add more to taste), then gently toss or leave composed and serve immediately so greens stay crisp.