Pecan-Beet Salad

By ccavaletti

Ingredients

• 6 medium-size golden beets (about 6 oz each)
• 1 c pecan halves
• 1/4 c rice wine vinegar
• 1 large shallot, minced
• 2 Tbsp light brown sugar
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 tsp vanilla extract
• 1/4 c canola oil
• 1 (5 oz) pkg gourmet mixed salad greens, thoroughly washed
• 1 c (4 oz) crumbled Gorgonzola cheese (I used Feta)

Details

Servings 4

Preparation

Step 1

Preheat oven to 400º. Trim beet stems to 1 inch; gently wash beets. Wrap individually in aluminum foil, and place on a jelly-roll pan.

Bake at 400º for 1 hour or until tender. Transfer to a wire rack, and let cool, wrapped in foil, 30 minutes.

Meanwhile, decrease oven temperature to 350º. Bake pecans in a single layer in a jelly-roll pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on wire rack (about 15 minutes).

Whisk together vinegar and next 5 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth.

Peel beets, and remove stem ends. Cut beets into 1/2-inch wedges; gently toss with 1/3 c vinegar mixture.

Arrange greens on a serving platter. Top with beet mixture, Gorgonzola cheese and pecans; serve with remaining vinaigrette.

From Southern Living Magazine, October 2008