Beet and Candied Pecan Salad with Goat Cheese Hearts
Spring greens topped with beets, candied pecans, goat cheese, dried cranberries, and a balsamic vinaigrette.
Ingredients
- 4 small beets, scrubbed and trimmed
- 4 cups Spring greens
- 4 ounces goat cheese
- ½ cup dried cranberries
For the Candied Pecans:
- 1 cup pecan halves
- 2 tbsp. unsalted butter
- 3 tbsp. brown sugar
For the Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tsp. honey
- 1 tbsp. orange zest
Instructions
- Place 4 small beets in a three quart saucepan. Fill the pot with water, until the beets are completely submerged. Cover the pot and simmer the beets for thirty minutes, until the beets are tender. Rub the beets under running water to remove the skins. Cut the beets into quarters.
- While the beets cook, combine all the vinaigrette ingredients in a jar and shake it to combine everything.
- Also, make the candied pecans: Heat a medium skillet on medium heat and melt the butter and brown sugar together. Add the pecans and stir them until the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
- If you want to make the goat cheese hearts, flatten the log and use a cookie cutter to make four hearts. Otherwise, just slice the goat cheese into four slices.
- In a large bowl, toss together the greens, beets, goat cheese, pecans, dried cranberries, and as much dressing as you want.
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