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This salad is earthy and full of healthy flavors. Well worth a few minutes of time to prepare. Your guests and family will be impressed. Try it with a serving of Balsamic Glazed Ribs.
Roasted Beet Pecan Salad
Ingredients:
- 1 -1/2 pounds of fresh beets
- 8 oz. fresh goat cheese
- 6 cups baby arugula or mixed greens
- 1 cup whole pecans, toasted
- 1/4 cup + 2 tablespoons Redstone Gravenstein Apple balsamic vinegar
- 1 tablespoon grainy mustard
- fresh ground pepper to taste
- 1/3 cup + 2 tablespoons of Redstone Robust EVOO
- Preheat the oven to 400.
- Trim the beets and wrap them in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife.
- Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
- Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.
- In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined.
- Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.
- Add freshly ground pepper and sea salt to taste.
- Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette.
- Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans. Serves 6
