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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Richard Grimes
[email protected]This salad is healthy and delicious. The roasted beets and shallots are packed with nutrients, and the pecans add a healthy dose of protein.
TellTim ILoveHim
[email protected]This salad is a great way to use up leftover roasted beets. It's also a nice change from the usual green salad.
Yasin Arafat Akib
[email protected]I'm not a huge fan of beets, but I really enjoyed this salad. The roasting process mellowed out the beet flavor.
Suman Ghising
[email protected]This salad is a great way to showcase the beautiful colors of roasted beets.
Nicolas Cristian
[email protected]I love the combination of sweet and savory in this salad. The roasted beets and shallots are perfectly balanced by the tangy dressing.
Whisper Wiley
[email protected]This salad is a great make-ahead dish. You can roast the beets and shallots ahead of time and then assemble the salad just before serving.
Md Hanohojor
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover roasted beets.
some different
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of fiber and protein.
Jessica Hluby
[email protected]I'm always looking for new ways to eat beets, and this salad is a great option. It's simple to make and the flavors are amazing.
Godsway Attah
[email protected]This salad is healthy and delicious. The roasted beets and shallots are packed with nutrients, and the pecans add a healthy dose of protein.
yogii senrab1988
[email protected]I made this salad for a potluck and it was a big hit. Everyone loved the unique flavor combination.
Giovanni Quiroga
[email protected]This salad is a great way to use up leftover roasted beets. It's also a nice change from the usual green salad.
Mujahid Javed
[email protected]I followed the recipe exactly and the salad turned out great. I especially liked the addition of the goat cheese. It added a nice creamy texture.
Noxolo Naomi
[email protected]This salad was easy to make and turned out delicious. The combination of flavors was perfect. I would definitely recommend it.
Kainat Kaini
[email protected]I'm not usually a fan of beets, but this salad changed my mind! The roasting process really brought out their sweetness. I'll definitely be making this again.
Margaret Oloko
[email protected]This salad was a hit at my dinner party! The roasted beets and shallots were sweet and savory, and the pecans added a nice crunch. I also loved the tangy dressing.