Roasted Beet Salad

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.


Ingredients Salad

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.



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