This roasted beet salad with candied pecans is another great fall salad. I served this with our Thanksgiving dinner.
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
Remember to use local/organic ingredients whenever possible...
- 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
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.