Now that spring has arrived I wanted to share with you my favorite Roasted Beet Salad! You can modify this in so many ways, but here is the basic (and YUMMY) recipe.
9 small red beets, roasted, cooled and peeled
1 T olive oil
1 t butter
1 C roasted pecans (or walnuts if you prefer)
2 1/2 T honey
salt and pepper to taste
Prepare Beets: Wash beets then wrap in foil and bake at 400F for 60-75 minutes until tender. Remove and cool. Once cooled, peel and slice.
Prepare Pecans: In a saute pan, heat oil and butter to melted consistency. Add pecans, stir and cook for 2 minutes. Add honey, salt and pepper while cooking for another 4 minutes, stirring continuously. Remove from heat and cool.
Ginger Vinaigrette Dressing Ingredients
1 T grated ginger
Salt and pepper to taste
1 1/2 T minced fresh chives
2 T balsamic or red wine vinegar
4 1/2 T olive oil
Prepare: Place all items in a blender and mix well.
Lay greens on a platter (spring mix is my favorite) and place sliced beets on top. Drizzle with vinaigrette and sprinkle pecans over the top. Serve. I like to add either Feta or Goat cheese over the top.