Roasted Beet Salad with Pecan Vinaigrette
Roasted Beet Salad with Pecan Vinaigrette
Submitted by Chef Jason Campbell, Guest Chef
Salads
Ingredients
- 3-4 medium-sized beets
- 1 cup mixed greens
- Pecan Vinaigrette
- 1 tablespoon shallot
- 1/2 cup cherry tomatoes
- 4 ounces goat cheese
- ¼ cup pecans, toasted (do NOT skip the toasting!!)
- ¼ cup Fustini's Michigan Apple balsamic
- 1 garlic clove, minced
- 1 1/2 tablespoons wholegrain mustard
- 2 tablespoons honey
- 2 teaspoons sugar
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 - 1 1/4 cups Fustini's Medium SELECT olive oil
Directions
- Cover 3-4 medium-size beets in foil cook at 350 until tender with a toothpick. Approximately 25 min. Let rest till room temp. peel the skin off and slice very thin. Toss mixed greens in Pecan Vinaigrette and season with sea salt. Garnish with shallot, cherry tomatoes and goat cheese.
- Grind pecans in a food processor until the mixture resembles coarse cornmeal. Transfer the pecans to a small bowl. Puree the vinegar, garlic, whole grain mustard, honey, sugar, salt and pepper in the food processor, and while the machine is running, drizzle in the olive oil. Remove and pour into a container. Stir in the pecans and serve. Store in an airtight container in the fridge for up to 30 days.
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