This roasted beet salad with candied pecans is another great fall salad. I served this with our Thanksgiving dinner.

beet and pecan salad

I like how the sweetness of the roasted beets and pecans contrasts with the slightly bitter greens. I dressed the salad with a simple blend of olive oil and lemon juice only, but I think the next time I make this (or any salad for that matter), I’m going to try it with Amanda Hesser’s Caramelized Citrus Vinaigrette.

You only need 1/2-1 cup of the pecans for the salad, but I suggest you make the whole recipe so you’ll have some extras for snacking. My whole family loves these candied pecans- they are so, so good.

Roasted Beet Salad with Greens and Candied Pecans

Serves 8
Remember to use local/organic ingredients whenever possible...

Ingredients:

For the Pecans

2 cups pecans
1/2 cup brown sugar
1 tablespoons melted butter
1 teaspoons cinnamon
1/2 teaspoons vanilla extract

Ingredients for the salad:

6-8 medium-large red or golden beets
4 cups clean mesclun greens, arugula, baby spinach or any other greens
1 head red or green leaf lettuce, cleaned and chopped (to equal about 4 cups)
1/2-1 cup candied pecans
1/2 cup dried cranberries or fresh pomegranate seeds/arils-optional
1/4-1/2 cup crumbled goat cheese-optional
4 Tb. olive oil and 2 Tb. lemon juice for the dressing
Himalayan or sea salt to taste

Directions:

For the pecans:

Combine all ingredients in a bowl and mix well. Spread out onto a foil or parchment-lined baking sheet and bake in a 375°F oven for 10 minutes. Toss and bake for 5-10 minutes more. Store what you don't use in the salad in an air-tight container in the refrigerator.

For the salad:

Scrub beets and wrap in foil. Place in a 375°F oven and roast for 1 hour. Remove from heat and allow to cool, then slice. Mix with the rest of the ingredients in a large bowl and toss well. Serves 8.

 

6 Comments

  1. 1

    gfe--gluten free easily — December 5, 2009 @ 10:21 pm

    What a gorgeous salad! Love the candied pecans. You should share this link over at The. W.H.O.L.E. Gang site (thewholegang.org) for the Friday Foodie Fix for pecans. Diane even mentioned she was lookig for a candied pecans recipe. ;-)

    Oh, that salad dressing sounds wonderful, too. Anything caramelized

    Thanks, Winnie!
    Shirley

  2. 2

    shayma — December 6, 2009 @ 4:28 pm

    winnie, i love the simplicity of this salad, and all the other dishes on your blog. best wishes, shayma

  3. 3

    PJ — December 8, 2009 @ 10:12 pm

    Roasted beets and candied walnuts.. wow, both are new to me! Our farmers market has started carrying some really nice golden beets now so I think I am going to try roasting them your way! Salad looks very healthy and delicious.. just as most of the recipes on this blog :)

  4. 4

    jessiev — December 24, 2009 @ 7:05 am

    YUM. i love all of these ingredients, so i think i’d be so very happy eating the WHOLE BOWL! thanks to foodie view for bringing me here – glad i found you! thank you for the delicious recipe!!

  5. 5

    beets « behind the gate — February 8, 2010 @ 12:02 pm

    [...] medium-sized beets with greens attached 1 apple, cored and chopped 1 recipe candied pecans found here (though you’ll only use a few from the recipe in the salad, they store well in the [...]

  6. 6

    christine — August 30, 2010 @ 12:52 am

    Hello Winnie! I found this blog in Foodista and followed it here. This is a lovely blog and awesome Roasted Beet Salad with Greens and Candied Pecans recipe. Reminds me of mom’s recipe and it was superb, I bet yours is excellent too! By the way you can place more Foodista widget in your past and future blogs so that other Foodista readers can follow and see your blog too. Just search for a related recipe or food in Foodista and use its widget. I hope to read more from you. Cheers!

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