Chicory & Candied Pecan Recipe
roasted beet, apple, bleu cheese, cherry balsamic add chicken add shrimp
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Candied Pecans
Protein Options
Method
Preparation
- 1
Roast Beets
Preheat oven to 400°F (200°C). Wrap beets in aluminum foil and roast for about 45-60 minutes until tender. Allow to cool, peel, and dice.
- 2
Make Candied Pecans
In a skillet over medium heat, melt butter. Add pecans, brown sugar, and salt. Stir until sugar is dissolved and pecans are coated. Cook for 5-7 minutes until toasted. Spread on parchment paper to cool.
Assembly
- 3
Combine Ingredients
In a large bowl, combine chicory, roasted beets, apple slices, and bleu cheese. Drizzle with cherry balsamic vinegar and toss gently.
- 4
Add Protein
Top the salad with your choice of sliced chicken or shrimp and sprinkle with candied pecans before serving.
