Winter beet salad
With goat cheese, pomegranates and candied pecans
This winter beet salad is the perfect balance of sweet, savory, and nutty flavors. Roasted beets, tangy goat cheese, and juicy pomegranate arils come together with a homemade balsamic citrus dressing. But the real star of the show is the candied pecans, with a hint of cayenne that gives them a spicy kick. This salad is a delicious and nutritious way to enjoy the flavors of the season.
Ingredients
6 beets (sliced or quartered)
6-8 cups mixed greens
arils from 1-2 pomegranates
1 pear (optional)
6 ounces gorgonzola cheese (goat cheese or feta)
1 1/2 cups raw pecans
1/3 cup real maple syrup
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
salt + pepper to taste
Balsamic Citrus Dressing
1/3 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons orange zest
2 tablespoons freshly squeezed orange juice
salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange the beets on the prepared baking sheet and roast for 45-60 minutes, or until tender.
Line baking sheet with parchment paper. Add the pecans to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake (at 400 F) for 15-25 minutes, stirring 2-3 time throughout cooking until the pecans are toasted and golden. Remove from the oven. Let it cool.
To prepare the balsamic citrus dressing, whisk together the olive oil, balsamic vinegar, orange zest, orange juice, salt, and pepper in a small bowl.per in a small bowl.
In a large mixing bowl, combine the roasted beets, mixed greens, pomegranate arils, and sliced pear (if using).
Drizzle the salad with the balsamic citrus dressing and toss to coat.
Top the salad with crumbled goat cheese or feta and candied pecans.
Serve immediately and enjoy your delicious and nutritious Winter Beet Salad!
