Roasted Beet Salad with Toasted Pecans
1½ pounds fresh beets
⅓ cup arugula blossoms (optional)
8 oz chèvre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
¼ cup + 2 Tbsp WHITE BALSAMIC* (See below)
⅓ cup + 2 Tbsp EXTRA VIRGIN OLIVE OIL* (See below)
1 Tbsp high quality grainy mustard
fresh ground BLACK PEPPER* to taste
HIMALAYAN PINK SALT* to taste
Preheat oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Cut the peeled beets into 1" pieces. Place in bowl
and set aside.
Whisk together 2 tablespoons of white balsamic and 2 tablespoons of olive oil. Pour over beets and toss to coat.
In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in the olive oil, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and Himalayan Pink salt to taste.
Arrange the greens in a bowl or on platter, dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans. Serves 6-8 generous portions.
*Items available at The Vintage Olive*
Try this recipe with a variety of flavored oils and balsamics...
* Garlic, Blood Orange and Herbes de Provence olive oil or Roasted Walnut oil.
* Cranberry Pear, Sicilian Lemon, Honey Ginger and Grapefruit balsamic.
TOASTING PECANS: Here’s a quick way & an extra delicious way!
Heat a non-stick pan over high heat until extremely hot, then turn the heat down to medium. Add pecans, stirring constantly. When they turn dark and smell toasty, immediately pour nuts out onto paper towel, let cool.
Preheat oven to 325°. Drizzle Pecans with *Butter olive oil* (or use the same oil you used for the vinaigrette) then sprinkle with *Himalayan Pink Salt* Spread pecans in a single layer on sheet pan; bake 15-20 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, pour pecans onto paper towel to cool.