Description
This Beet Salad is a really good dish to serve either as a Main or a first course when you want to impress your guests. The combination of the Goat Cheese, Candied Pecans and Orange Vinaigrette provides sweet, sour, acid, smooth and crunchy all at once.
Ingredients
Units
Scale
- 1 lb Beets – Cleaned and trimmed
- 3/4 cup Pecans – chopped
- 2 Tbls Maple Syrup
- Lettuce
- 4 oz or more Goat Cheese – crumbled
- 1/4 cup Frozen Orange Juice Concentrate
- 1/4 cup Oil
- 1/8 cup Balsamic Vinegar
Instructions
- Roast the beets. Wash and dry the beets and trim any excess roots or stems. Rub olive oil all over the beats. Place in a baking dish, cover tightly with foil and roast in a 400° oven for 90 minutes. Remove from oven and let cool.
- Peel and dice the beets. You might want to wear gloves for this as the beets will stain your hands. They can also stain your countertops. Rub the peels off the beets or use a vegetable peeler to get the stubborn spots. Cut the beets into 3/4 inch cubes. Set aside.
- Candy the pecans. Chop the pecans. Put them in a dry pan on medium heat and toast for 5 to 10 minutes, stirring frequently, until they begin to smell toasted. pour in the maple syrup, stir right away to coat the pecans, remove from heat and let cool.
- Make the dressing. Put the orange juice concentrate, olive oil and balsamic vinegar in a pint jar. Close the lid and shake to mix.
- Make the salad. Put lettuce in bowls. Put the candied pecans on top. Add the beet cubes to the salad. Crumble the goat cheese on and pour the dressing over.
- Garnish with edible flowers and serve.
