ROASTED BEET, GOAT CHEESE AND PECAN SALAD
This salad makes such a lovely presentation. It's a treat any day of the week, but would also be perfect for a special occasion luncheon or dinner. I didn't have Sherry vinegar on hand, but this delicious salad was well worth an extra trip to the store.
Provided by Amy Scotti
Categories Lettuce Salads
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Wash and dry beets. Toss with oil and place on sided cookie sheet. Preheat oven to 400 degrees and roast for 1 hr. or until tender when pierced with the point of a knife. Let cool and peel (I use rubber gloves, they stain hands!). Dice beets into bite size pieces. Set aside.
- 2. Toast the pecans and roughly chop. Crumble goat cheese.
- 3. Arrange spring mix in bowl or serving plate. Top with diced beets, crumbled cheese and toasted nuts.
- 4. Mix vinaigrette, it should be tart-sweet. Adjust seasonings to taste. Pour over salad and toss lightly. Serve and enjoy!
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