- 4
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)
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