Harvest Roasted Beet Salad with Pecans and Goat Cheese


Serves 8
Remember to use local/organic ingredients whenever possible…


For the Pecans

2 cups pecans
1/2 cup brown sugar
1 tablespoons melted butter
1 teaspoons cinnamon
1/2 teaspoons vanilla extract

Ingredients for the salad:

6-8 medium-large red or golden beets
4 cups clean mesclun greens, arugula, baby spinach or any other greens
1 head red or green leaf lettuce, cleaned and chopped (to equal about 4 cups)
1/2-1 cup candied pecans
1/2 cup dried cranberries or fresh pomegranate seeds/arils-optional
1/4-1/2 cup crumbled goat cheese-optional
4 Tb. olive oil and 2 Tb. lemon juice for the dressing
Himalayan or sea salt to taste


For the pecans:

Combine all ingredients in a bowl and mix well. Spread out onto a foil or parchment-lined baking sheet and bake in a 375°F oven for 10 minutes. Toss and bake for 5-10 minutes more. Store what you don’t use in the salad in an air-tight container in the refrigerator.

For the salad:

Scrub beets and wrap in foil. Place in a 375°F oven and roast for 1 hour. Remove from heat and allow to cool, then slice. Mix with the rest of the ingredients in a large bowl and toss well. Serves 8.