Roasted Beet, Green Onion & Pecan Salad
Source of Recipe
K.arlette2011
List of Ingredients
Roasted Beet, Green Onion and Pecan Salad
90 ml olive oil 6 tbsp
6 small unpeeled beets, scrubbed & tops trimmed 6
10 shallots, peeled 10
150 ml pecans 2/3 cup
25 ml red wine vinegar 2 tbsp
1 large garlic clove, minced 1
2 small head leaf lettuce, torn 2
150 ml gorgonzola cheese 2/3 cup
Recipe
Place beets on greased baking sheet and roast in preheated 375 F (190 C) for 30 minutes.
Add shallots to same sheet.
Sprinkle beets and shallots with salt and pepper and roast 30 minutes longer.
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 5 tablespoons (75 ml) olive oil 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.
Serves 6
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