Beet & Goat Cheese Salad Recipe
Fresh greens, candied pecans, orange segments, citrus vinaigrette
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Ingredients
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Salad Base
Candied Pecans
Citrus Vinaigrette
Method
Candied Pecans
- 1
Prepare the pecans
In a small saucepan over medium heat, combine brown sugar, water, cinnamon, and a pinch of salt. Stir until the sugar is dissolved and the mixture begins to bubble.
- 2
Add the pecan halves and stir to coat evenly. Continue to cook for 2–3 minutes, stirring constantly, until the pecans are glossy and the liquid has thickened slightly.
- 3
Transfer the pecans to a parchment-lined baking sheet and spread them out to cool completely. Set aside 1/2 cup for the salad.
Citrus Vinaigrette
- 4
Make the dressing
In a small mixing bowl, whisk together orange juice, lemon juice, honey, and Dijon mustard until well combined.
- 5
Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
- 6
Season with salt and black pepper to taste. Set aside or refrigerate until ready to use.
Salad Assembly
- 7
Assemble the salad
In a large salad bowl, combine the mixed greens, sliced cooked beets, orange segments, and candied pecans.
- 8
Drizzle the citrus vinaigrette over the salad and toss gently to coat all ingredients evenly.
- 9
Top the salad with crumbled goat cheese and serve immediately.
