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Pecan-Beet Salad

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 20 mins
Bake time 1 hr, 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.

Ingredients

  • 6 medium-size golden beets (about 6 oz. each)
  • 1 cup pecan halves
  • 1/4 cup rice wine vinegar
  • 1 large shallot, minced
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon vanilla extract
  • 1/4 cup canola oil
  • 1 (5-oz.) package gourmet mixed salad greens, thoroughly washed
  • 1 cup (4 oz.) crumbled Gorgonzola cheese

How to Make It

  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.

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

  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).

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

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

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