Roasted Beet, Arugula, Goat Cheese, and Candied Pecan Salad
Course Sides
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 4
Author Pam - For the Love of Cooking
Ingredients
Roasted Beets:
1red beetscrubbed & trimmed
1yellow beetscrubbed & trimmed
2tspolive oil
Vinaigrette:
2tbspolive oil
1tbspcanola oil
2 ½tbspseasoned rice vinegar
½tbspred wine vinegar
1cloveof garlicminced
Pinchof sugar
Sea salt and freshly cracked pepperto taste
Side Note: We like a tangy vinaigrette - use less vinegar if you don't
Salad:
2cupsarugula
1cupbaby spinach
1cupbutter leaf lettuce
Goat cheesecrumbles
Red onionthinly sliced
Candied pecans
Freshly cracked black pepperto taste
Instructions
Preheat the oven to 400 degrees.
Prepare the beets by scrubbing and trimming the ends of the beets then place them on a piece of tin foil.
Top the beets with 1 teaspoon of olive oil on each then wrap them in two foil packets – I wrapped the golden beet separately from the red beet to preserve its color.
Place the packets into the oven and roast for 75-90 minutes, or until tender.
Open the foil packets and let them cool. Once the beets are cool enough to handle, peel and slice them.
Prepare the vinaigrette by combining the olive oil, canola oil, seasoned rice vinegar, red wine vinegar, minced garlic, pinch of sugar, and season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors to mingle.
When ready to serve the salad, combine the arugula, baby spinach, and butter leaf lettuce together then drizzle with the well whisked vinaigrette, to taste.
Toss to coat evenly.
Top the salad with beet wedges, goat cheese crumbles, red onion, candied pecans, and freshly cracked black, pepper, to taste. Serve immediately. Enjoy.