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Roasted Golden Beet Salad

March 25, 2011

 

 

 

 

 

 

 

 

 

 

 

4 medium golden beets

 

Citrus Vinaigrette:

1/2 cup extra virgin olive oil

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons balsamic vinegar

 

Candied Pecans:

1 egg white

1 tablespoon water

1 cup pecan halves

1/2 cup sugar

1/2 teaspoon salt

 

2 ounces goat cheese, crumbled

4 tablespoons green onions, chopped

 

Encase each beet in tightly wrapped foil, place on a sheet pan and roast in 400 degree oven until tender, about an hour.  Cool for easy handling.  Place under cold running water and rub off the skin; then trim the ends.  Cut into wedges and place in a mixing bowl.

Make the vinaigrette by whisking together the olive oil, fresh juices and vinegar.  Drizzle vinaigrette over the beets, mix well, cover and chill for at least an hour.

For the candied pecans, whisk together the egg white and water in a small bowl.  Add the pecans, and stir to coat evenly.  Sprinkle with sugar and salt and toss well.  Spread the pecans on a greased baking sheet and bake in a 250 degree oven for 1 hour.  Stir every 15 minutes.  Remove and cool.

To serve, plate the beets and sprinkle with the candied pecans, goat cheese and green onions.

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