Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total Time
1 Hour 35 Mins
Makes 6 servings

Trim the tops, but leave part of the stems to ensure the colorful pigment remains inside the beet during roasting.

How to Make It

Step 1

Preheat oven to 400°. Trim beet tops to 1/2 inch; gently wash beets. Place beets in a single layer in a shallow baking pan; drizzle with oil, tossing gently to coat. Cover pan tightly with aluminum foil.

Step 2

Bake at 400° for 40 minutes or until tender. Transfer to a wire rack, and let cool 30 minutes.

Step 3

Peel beets, and cut in half. Gently toss beets with 1/3 cup Brown Sugar Vinaigrette. Arrange lettuces on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining Brown Sugar Vinaigrette.

Ratings & Reviews

HJG8411's Review

January 28, 2013

MaryClementine's Review

March 10, 2011
This recipe has so many esoteric ingredients! It took me a solid hour to find everything. The pecans add nothing to the salad.

Redforever's Review

January 02, 2012
I made this salad for a dinner party over the XMas season. It was VERY well received. I never had white balsamic vinegar so just used regular balsamic and the dressing worked out just fine. I did add some sliced avocados and sliced red pepper to the salad, but otherwise, I pretty well followed the recipe. I tossed the salad with half the dressing, half the marinated beets, and half the toasted pecans. Then I sprinkled the remaining beets, pecans, and cheese over the salad. I served the remaining dressing on the side. I will definitely make this again.