Pecan-Beet Salad

Pecan-Beet Salad Recipe
Photo: Jennifer Davick; Styling: Lisa Powell Bailey
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.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Bake: 1 Hour, 7 Minutes
Cool: 30 Minutes

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

Preparation

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.

Note:

Inspired by Pat Paternostro, Metairie, Louisiana,

October 2008
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