Freshly Roasted Beet Salad with Goat Cheese , Cranberries and Pecans dressed with a Honey Balsamic Vinaigrette.
Course Salad
Cuisine American
Diet Gluten Free
Keyword beet salad
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4
Calories
Author Robin Gagnon
Ingredients
Beet Salad Ingredients:
2-3medium beets
3tablespoonsavocado oil
5ozpackage mixed greens
½cupcrumbled goat cheeseor Feta cheese
⅓cupdried cranberries
½cuptoasted pecanschopped
Honey Balsamic Vinaigrette Ingredients:
¼cupbalsamic vinegar
¼cupavocado oil
¼cupextra virgin olive oil
2tablespoonshoney
1tablespoondijon mustard
1clovegarlicminced
Salt and pepper to taste
Instructions
Preheat oven to 375 degrees F.
Scrub beets clean and trim off tops. Then coat in a light layer of oil.
Place beets in a baking dish with ½ cup of water.
Tightly cover the dish with foil and place in preheated oven for 45 minutes to an hour, or until a knife easily cuts through the largest beet.
Reduce oven to 325 degrees F and place pecans on a baking sheet. Lightly drizzle with oil, sprinkle with salt and toss. Shake the pan so pecans are in an even layer. Bake in preheated oven for 8 minutes.
Allow beets to cool, then peel off the skin and slice.
In a small bowl, whisk together balsamic vinaigrette ingredients.
Add greens to a large platter or bowl. Top with sliced roasted beets, toasted pecans, crumbled cheese, dried cranberries. Drizzle on balsamic vinegar and serve.
Notes
Store bought cooked beets may be used in the salad if you are pressed for time.Both the beets and vinaigrette can be prepared up to 3 days prior to using. Refrigerate until ready to use in the salad.Toasted walnuts would be my recommended replacement for the pecans. For those with nut allergies roasted pumpkin seeds or sunflower seeds are good options.