Recipes

Holiday Beet Salad with Glazed Pecans

Ingredients:

For the Salad:

4 medium beets (golden or red beets, or a mix)

6-7 cups arugula (or mixed greens)

1/2 cup goat cheese or feta (crumbled)

1/4 red onion - thinly sliced.

1/2 cup glazed pecans (recipe below)

Fresh herbs (optional: thyme or parsley for garnish)

 

For the Glazed Pecans:

1/2 cup pecan halves

2 tbsp brown sugar (or maple syrup)

1 tsp butter (or coconut oil for a dairy-free version)

Pinch of salt

Pinch of cinnamon (optional for warmth)

 

For the Sweet Balsamic Dressing:

¼ cup balsamic vinegar

½ cup extra virgin olive oil

2 Tbsp honey (or maple syrup for vegan)

1/2 Tbsp Dijon mustard

Salt and freshly ground black pepper, to taste

1 small clove garlic, minced (optional)

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Instructions:

1. Roast the Beets:

Preheat the oven to 400°F (200°C).

Wash and peel the beets (you can wear gloves to avoid staining your hands).

Wrap each beet individually in foil and roast them on a baking sheet for 45-60 minutes, or until a knife can easily be inserted. Remove from the oven and let cool for about 15 minutes before peeling and slicing them into thin rounds or wedges.

2. Make the Glazed Pecans:

In a small saucepan, melt the butter (or coconut oil) over medium heat.

Add the brown sugar (or maple syrup) and stir until it dissolves. Bring it to a gentle simmer.

Stir in the pecans, salt, and cinnamon (optional). Cook for about 2-3 minutes, stirring frequently, until the pecans are evenly coated and glazed.

Remove from heat and let them cool on a parchment-lined plate.

3. Prepare the Dressing:

In a small bowl or jar, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, and minced garlic (optional).

Season with salt and pepper to taste. Adjust sweetness or acidity by adding more honey or vinegar, if desired.

4. Assemble the Salad:

In a large bowl or platter, arrange the roasted beet slices on a bed of arugula or mixed greens.

Scatter the sliced red onions and crumbled goat cheese (or feta) on top.

Add the glazed pecans over the salad for a nice crunch.

Drizzle the sweet balsamic dressing over the salad just before serving.

5. Serve:

Garnish with fresh herbs like thyme or parsley if desired and serve immediately.