Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep Time
20 Mins
Bake Time
1 Hour 7 Mins
Cool Time
30 Mins
Yield
Makes 4 to 6 servings

Beautiful golden beets are the star of this salad recipe. Pecan halves and a sprinkling of Gorgonzola take supporting roles for a tasty flavor combination.

How to Make It

Step 1

Preheat oven to 400°. Trim beet stems to 1 inch; gently wash beets. Wrap individually in aluminum foil, and place on a jelly-roll pan.

Step 2

Bake at 400° for 1 hour or until tender. Transfer to a wire rack, and let cool, wrapped in foil, 30 minutes.

Step 3

Meanwhile, decrease oven temperature to 350°. Bake pecans in a single layer in a jelly-roll pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on wire rack (about 15 minutes).

Step 4

Whisk together vinegar and next 5 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth.

Step 5

Peel beets, and remove stem ends. Cut beets into 1/2-inch wedges; gently toss with 1/3 cup vinegar mixture.

Step 6

Arrange greens on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining vinaigrette.

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