Roasted Beet Salad Recipe
With goat cheese and candied pecans.
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Ingredients
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Salad Base
Candied Pecans
Vinaigrette
Method
Roasting Beets
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt.
Wrap and Roast
Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
Cool and Peel
Once roasted, allow the beets to cool slightly, then peel off the skins using your hands or a paper towel. Slice the beets into wedges.
Making Candied Pecans
Prepare the Pecans
In a skillet over medium heat, melt the unsalted butter. Add the pecans, brown sugar, and salt.
Candy the Pecans
Stir the mixture constantly for about 5-7 minutes until the sugar has melted and the pecans are coated. Remove from heat and let them cool on parchment paper.
Preparing Vinaigrette
Mix Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Assembling the Salad
Combine Ingredients
In a large bowl, combine the mixed salad greens, sliced beets, and crumbled goat cheese.
Add Vinaigrette
Drizzle the prepared vinaigrette over the salad and toss gently to coat all the ingredients.
Top with Candied Pecans
Finally, sprinkle the candied pecans over the top of the salad before serving.