September 17, 2013
Roasted Beetroot Salad With Maple-Candied Pecans and Blue Cheese
When I first spotted these colorful beetroots at the farmers market this weekend, I was so excited because it finally felt like fall was approaching. I bought them not quite knowing what to make, but then I came across the idea for this salad. Colorful beets rest on top of a plate of mixed greens, and are accompanied by creamy blue cheese and maple toasted pecans. A lemon and thyme vinaigrette tops off this perfect fall salad.
Ingredients:
Maple-candied pecans
- 1 cup of pecans
- ¼ cup maple syrup
Thyme vinaigrette
- juice of ½ lemon
- ¼ cup olive oil
- 1 teaspoon fresh thyme leaves
- salt & pepper to taste
Salad
- 2-3 different beetroot, peeled and very thinly sliced (I used golden beetroot and purple beetroot)
- ¼ cup olive oil
- 100g crumbled blue cheese
- baby salad leaves
Instructions
- Pre-heat oven to 375 degrees F. Trim stems and coat beets with olive oil. Wrap beets individually with tin foil and place on a cookie sheet. Bake beets approximately 45 minutes to an hour or until beets are tender. Allow to cool completely. Once cool, peel and slice beets as thinly as possible.
- To make the candied pecans, toast the nuts in a large frying pan over medium heat for a minute.
- Pour in the maple syrup and allow to cook and get sticky for a minute.
- Remove the nuts from the pan and place on a sheet of baking paper. Allow to cool completely.
- To make the vinaigrette, combine the ingredients and mix well. Set aside.
- To make the salad, place the salad leaves on a platter and top with the sliced beetroot, candied pecans and crumble over the goat’s cheese.
- Dress with the vinaigrette and serve.
