Beet And Fig Salad With Candied Pecans Recipes
BEET SALAD WITH PECANS AND BLUE CHEESE
A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.
Provided by Susan Elane Berry
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
- Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
- Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
- Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
- Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
- Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 24.6 g, Cholesterol 10.8 mg, Fat 42.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 377.6 mg, Sugar 17 g
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- Preheat the oven to 400℉. Line a rimmed baking sheet with parchment paper and add the beets. Add the olive oil, salt, and pepper, and toss. Roast for 20 minutes or until tender.
- While beets are roasting, make the pecans. Add pecans and cinnamon to a dry skillet and toast for 3-4 minutes over medium heat. Raise the heat to medium-high and add the maple syrup. Cook for 1 minute, stirring constantly, until maple syrup cooks down and the pecans become sticky. Remove from heat. Set aside.
- Make the dressing. Combine the orange zest, juice, apple cider vinegar, garlic, maple syrup, and olive oil in a medium bowl and whisk to combine. Season to taste with salt and pepper.
- To assemble the salads, top your greens with the roasted beets, sliced oranges, figs, feta, candied pecans, and desired amount of dressing!
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