Very tasty, and not too difficult if you have beets to use anyway. We did end up using a lot more greens that the recipe indicated, and next time I will probably only use 1/8 c or less oil, as I prefer less oil, but it tasted like a traditional vinaigrette as written, so probably that's what most people would prefer. Overall a really nice combination.
Photo: Jennifer Davick; Styling: Lisa Powell Bailey
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Bake: 1 Hour, 7 Minutes
Cool: 30 Minutes
- 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
- 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.
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