Harvest Roasted Beet Salad with Pecans and Goat Cheese
Roasted Beet Salad with Greens and Candied Pecans
Serves 8 Remember to use local/organic ingredients whenever possible...
Ingredients:
For the Pecans
2 cups pecans 1/2 cup brown sugar 1 tablespoons melted butter 1 teaspoons cinnamon 1/2 teaspoons vanilla extract
Ingredients for the salad:
6-8 medium-large red or golden beets 4 cups clean mesclun greens, arugula, baby spinach or any other greens 1 head red or green leaf lettuce, cleaned and chopped (to equal about 4 cups) 1/2-1 cup candied pecans 1/2 cup dried cranberries or fresh pomegranate seeds/arils-optional 1/4-1/2 cup crumbled goat cheese-optional 4 Tb. olive oil and 2 Tb. lemon juice for the dressing Himalayan or sea salt to taste
Directions:
For the pecans:
Combine all ingredients in a bowl and mix well. Spread out onto a foil or parchment-lined baking sheet and bake in a 375°F oven for 10 minutes. Toss and bake for 5-10 minutes more. Store what you don't use in the salad in an air-tight container in the refrigerator.
For the salad:
Scrub beets and wrap in foil. Place in a 375°F oven and roast for 1 hour. Remove from heat and allow to cool, then slice. Mix with the rest of the ingredients in a large bowl and toss well. Serves 8.
