Candied Pecan Roasted Beet Salad with Maple Balsamic Dressing

This salad takes some time to prepare, but once assembled, the combination of fresh greens and sprouts mixed with oven-roasted beets, crunchy candied pecans, soft goat cheese, and a sprinkling of pomegranate will surely delight everyone’s taste buds.

Yield: 
Makes 6 large portions or 8 small portions
Cooking Time: 
45 Minutes
Prep Time: 
20 Minutes
Ingredients: 

Salad

  • 4 medium beets
  • 2 Tbsp olive oil
  • 3/4 cup pecans
  • 1/4 cup maple syrup
  • Dash of cayenne pepper
  • 5 cups washed salad greens (mix of arugula and baby romaine)
  • 2 cups sunflower sprouts
  • 1 medium shallot
  • 1/4 cup or 130 gram round package of soft, unripened goat cheese with herbs
  • ½ cup pomegranate kernels

Dressing

  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1½ tsp maple syrup
  • 1½ Tbsp Dijon mustard
  • 1/4 tsp salt
Instructions: 

Salad

Preheat oven to 375F.

  1. Peel and chop beets to bite-size pieces. Coat with olive oil.
  2. Line a cookie sheet with parchment paper and lay beets flat. Roast beets for 45 minutes until tender. Remove from oven when done and let cool for at least 15 minutes.
  3. While the beets are roasting, put pecans, maple syrup, and dash of cayenne in a saucepan. Turn heat to medium-high to allow maple syrup to boil. Once boiled, stir and use a spatula to scrape pecans onto a piece of parchment paper, separating the pieces so they don’t touch each other. Let cool for approximately 15 minutes.
  4. Wash salad greens and place in salad bowl.
  5. Place sunflower sprouts on top.
  6. Place cooled beets on top of salad greens and sprouts.
  7. Chop shallot and spread over greens and beets.
  8. Slice goat cheese in rounds and also spread over greens.
  9. Top with candied pecans and pomegranate kernels.

Dressing

  1. Pour all ingredients in bowl. Whisk to combine. Pour over salad.

Serve immediately.

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