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Beet Salad with Pecans and Blue Cheese
Beet Salad with Pecans and Blue Cheese
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
135 minutes
Tasty roasted beet salad with candied pecans, blue cheese, and honey-mustard vinaigrette.
Ingredients:
  • 4 medium beets
  • 1 tablespoon butter
  • 0.25 cup micro greens
  • 2 tablespoons candied pecans
  • 2 tablespoons crumbled blue cheese
  • 0.66666668653488 cup olive oil
  • 0.5 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
Instructions:
  • Add beets to a large saucepan and cover with water by 1 inch. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes until skins start to loosen.
  • Preheat your oven to 300°F (150°C) and lightly grease a baking dish.
  • After draining the beets, peel them and cut into halves or quarters based on their size before transferring them to the baking dish.
  • Roast the beets in the preheated oven until they are dark in color and almost fork-tender, but still with a slight bite, for 30 to 40 minutes. Let the beets cool, then dice them into 1/2-inch cubes and transfer to a bowl.
  • Make the honey-mustard vinaigrette by mixing olive oil, balsamic vinegar, Dijon mustard, and honey in a sealed jar. Shake well to blend. Drizzle the vinaigrette over the beets and refrigerate for 1 to 2 hours to infuse the flavors.
  • In a skillet over low heat, melt butter. Sauté onions until caramelized for 15 to 25 minutes. Remove from heat, cool, and chop.
  • On each of the 4 salad dishes, artfully arrange a quarter of the marinated beets in a circle. Top with onions, micro greens, blue cheese, and pecans. Optionally, drizzle remaining beet vinaigrette around the salads. Serve cold.

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