Best Roasted Beets Plum Pecan Salad Recipes

ROASTED BEET SALAD WITH PECANS AND FETA

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Peel the beets, chop off the stems, and cut into 1/2-inch cubes. Place in a bowl and toss with the oil, balsamic, salt, pepper, and garlic powder. Line a baking sheet with parchment paper, if desired. Transfer the beets to the baking sheet and roast for 30-40 minutes, until fork-tender. Set aside to cool.
• Combine the oil, balsamic, lemon, maple syrup, salt, pepper, dijon, and garlic in a jar. Secure the lid and shake to combine.
• Place the greens in a salad bowl. Top with the cranberries, pecans, feta, and roasted beets. Toss to combine and drizzle the dressing over individual portions. (This prevents the salad from becoming soggy.) If using kale, the method is slightly different because you'll need to massage the kale with the dressing. Chop the kale, place it in a bowl, and pour the dressing over top. Using your hands, "massage" the dressing into the kale until the leaves are bright green and tender. Then proceed with adding the cranberries, pecans, feta, and beets to the kale.

ROASTED BEET SALAD WITH PECANS AND FETA CHEESE

Steps:

• Preheat oven to 300 degrees. Whisk egg white in a small bowl until foamy. Add pecans, sugar, and cinnamon and mix well. Spread out in a single layer on baking sheet. Cook at 300 degrees for about an hour, stirring every 15 minutes. If the pecans start browning too much remove from oven sooner. Allow to cool.
• Increase heat in oven to 400 degrees. Cut stems and leaves from beets. Scrub beetroot well, Cover cutting board with parchment paper then slice off root and stem ends of each beet. Drizzle beets with olive oil, and sprinkle with salt and pepper. Wrap each beet individually in aluminum foil. Place on baking sheet and roast in 400 degree oven for one hour.
• Remove beets from oven and allow to cool for about 30 minutes or until comfortable to the touch. Peel skin off cooked beets, then thinly slice or cube (keeping parchment paper on cutting board to prevent staining).
• In a small bowl, mix olive oil, vinegar, lemon juice, dijon mustard, garlic powder and salt together well.
• Pour half of the vinaigrette into the salad greens, mixing gently with your hands to lightly coat. Plate greens onto four salad plates.
• Mix remaining vinaigrette into roasted beets. Layer beets on top of greens.
• Sprinkle pecans and feta cheese over prepared salads. Top with crispy onions if desired.

ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
• Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
• Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.

ROASTED BEET, SHALLOT AND PECAN SALAD

Steps:

• Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.
• Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
• Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.

ROASTED BEET SALAD WITH SPICY MAPLE PECANS AND CHRISSY'S FRESH CHèVRE

Steps:

• TO ROAST THE BEETS: Preheat the oven to 400°F. Set the beets in a roasting pan or ovenproof casserole in a single layer. Pour in the stock, wine, brown sugar, the 3 tablespoons balsamic vinegar, onion, ginger, salt, and the 1 tablespoon olive oil. Cover the pan tightly with aluminum foil or the casserole lid. Roast the beets until they are tender, about 45 minutes to 1 hour (a sharp knife will pull out easily from the center of a beet). Transfer the beets with tongs to a clean cutting board to cool. Reserve 6 tablespoons of the beet braising liquid for the vinaigrette.
• Wearing clean rubber gloves to prevent red fingertips, if desired, cut off the beets' green "stubble" and skinny tails. Hold the beets under cool running water to loosen the skins, then slip off the skins with a little pressure from your fingers. Set the beets aside.
• TO MAKE THE PECANS: Line a baking sheet with aluminum foil and grease it with butter or cooking spray. In a frying pan set over medium heat, combine the 1 tablespoon olive oil, maple syrup, sugar, the 2 tablespoons balsamic vinegar, and cayenne pepper. Bring the mixture to a simmer and stir in the pecan halves. Continue stirring until the mixture thickens slightly and coats the pecans, about 10 minutes. Pour the pecans onto the prepared baking sheet, spreading evenly with a spoon. Let cool before breaking them apart.
• TO MAKE THE VINAIGRETTE: Whisk together the reserved 6 tablespoons beet braising liquid, lemon juice, white wine and balsamic vinegars, rosemary, mustard, salt, black pepper, and the 1/2 cup olive oil.
• TO ASSEMBLE THE SALAD: Cut the beets into bitesize pieces. Toss the beets with the salad greens in a large bowl. Divide the salad evenly among 8 salad plates. Cut the goat cheese into 8 slices and top each salad with a slice. Sprinkle with a few candied pecans and drizzle on the vinaigrette. Serve immediately.
• Chrissy Omo's passion for goat cheese began at age sixteen, when her father's job took the family to Europe. It was love at first taste and Chrissy, whose pet goat had taken second place in a Future Farmers of America competition when she was fifteen, now embarked on a quest to learn to make the stuff. While still a high schooler she worked for two months at Pure Luck Farm and Dairy in Dripping Springs under its award-winning goat-cheese maker Amelia Sweethardt. "Mom wanted me to see what it was really like," says Chrissy.
• Mother, father, and daughter agreed to finance the cheese business with savings from Chrissy's college fund. They invested in a small herd of goats and created a dairy on their property. When Chrissy was a senior in high school, she began selling her cheese commercially. CKC Cheese (the initials stand for Chrissy and younger brothers Kenny and Conner) is a family-run operation. Chrissy's mom, Adriana, is an experienced entrepreneur who handles the finances. Mother and daughter often do the deliveries together, bringing her handcrafted cheeses to customers throughout the Hill Country, including the Fredericksburg farmers' market, as well as to specialty stores in Austin. Chrissy's brothers help out with milking and other chores, but "no one but me touches the cheese," she says.
• The goat herd has grown to more than 160 head, and Chrissy produces 300 to 400 pounds of cheese a week, from seasoned feta and baby caprino (a soft, Italian-style cheese that is aged for three weeks) to creamy fresh chèvre. Despite the expanded production, Chrissy continues to juggle her cheesemaking with schoolwork. She's on track to graduate with a degree in international business from Texas State University in San Marcos. "I love making cheese," she says. And I love eating it-especially when it comes from Chrissy's goats.
• You can roast the beets ahead and refrigerate them with the reserved beet juice in a covered container for up to 2 days. The pecans can be made up to 2 days ahead and stored at room temperature in a tightly covered container. Prepare the vinaigrette up to 3 days in advance, cover, and refrigerate until needed.
• When you roast beets, purchase ones that are all about the same size. That way they will be done at the same time.