ROASTED BEET, SHALLOT AND PECAN SALAD
Provided by Sherri Guggenheim
Categories Salad Leafy Green Nut Roast Vegetarian Pecan Beet Fall Shallot Lettuce Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.
- Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
- Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.
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Atuhirwe Babirye Bridget
[email protected]This salad is a bit too sweet for my taste. I would recommend using less maple syrup in the dressing.
THE Good man
[email protected]I've made this salad several times and it's always a winner. It's a great way to use up leftover beets and shallots.
Akil Ali
[email protected]This salad is so easy to make and it's so delicious! I love that I can use all the ingredients I have on hand.
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[email protected]I made this salad for a potluck and it was a hit! Everyone loved it. The colors are so vibrant and the flavors are out of this world.
Lenka Hor√°kov√°
[email protected]This salad is amazing! I love the combination of sweet beets, tangy shallots, and crunchy pecans. The dressing is also perfect - light and flavorful. I will definitely be making this salad again and again.