Pecan-Beet Salad

  • Yield: 8 servings


6-- (6-ounce) golden beets
1cup pecan halves
3/4cup rice wine vinegar
1large shallot, minced
2tablespoons light brown sugar
1/2teaspoon salt
1/2teaspoon freshly ground pepper
1/2teaspoon vanilla extract
1/4cup canola oil
1-- (5-ounce) package gourmet mixed salad greens, rinsed and drained
1cup (4-ounce) crumbled Gorgonzola cheese


  1. Trim the beet stems to 1-inch.  Gently wash the beets.  Wrap each beet in foil and place on a jelly-roll pan.  Bake at 400F for 1 hour or until tender.  Remove to a wire rack.  Let stand, wrapped in foil, for 30 minutes or until cool.  Reduce the oven temperature to 350F.  Spread the pecans in a single layer in a jelly-roll pan.  Bake for 5 to 7 minutes or until lightly toasted and fragrant.  Let cool on a wire rack for 15 minutes.  Whisk the vinegar, shallot, brown sugar, salt, pepper and vanilla in a small bowl until well mixed.  Add the oil in a slow steady stream, whisking constantly.  Peel the roasted beets and remove the stem ends.  Cut the beets into 1/2-inch wedges and place in a bowl.  Add 1/3 cup of the vinaigrette and toss gently to coat.  Arrange the salad greens on a serving platter.  Add the beet mixture, cheese and toasted pecans and toss to mix.  Serve with the remaining vinaigrette.  If you are in a hurry, you may use thoroughly drained canned beets.

Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Favorites(Scrumptious Inc., Decatur, Alabama, 2011).


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