Roasted Beet, Fennel, and Caramelized Pecan Salad |
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Beets: Are you a lover or a hater? Heres a winter salad featuring roasted beets and fennel Read the whole blog post here |
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Dressing: 1/4 cup white balsamic vinegar 2 tablespoons minced shallots 2 teaspoons sugar 1 teaspoon salt 1 teaspoon freshly ground pepper 1/4 cup milk 1 1/2 tablespoons fresh thyme leaves 1 cup olive oil In a medium bowl, whisk all ingredients together. Chill until ready to dress salad. Salad: 2 red beets, trimmed and scrubbed clean 2 yellow beets, trimmed and scrubbed clean 1 tablespoon olive oil Salt and freshly ground pepper 4 cups mixed baby salad greens 1 large fennel bulb, trimmed and thinly sliced 3/4 cup caramelized pecans |
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Preheat oven to 350 degrees. Rub beets with olive oil and season with salt and pepper. Place beets in a small baking dish, cover with foil, and bake 1 hour, or until beets are tender when pricked with a fork. Once cool, peel beets, and cut into a large dice. Toss baby greens in a large salad bowl with desired amount of dressing. Divide among plates. Layer fennel slices over greens, followed by the beets, and sugared pecans. 4 servings |
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