Monday, December 29, 2014

Organic Roasted Beet Salad

From Robin Winzinger at Robin's Nest in Mount Holly.

4 serving(s)

Organic baby spinach

2 cups feta cheese

4 medium organic beets, roasted (see note)

½ cup spiced pecans (see note)

1 cup orange tarragon vinaigrette (see note)

Roast the beets by preheating oven to 375 degrees, Chop the greens and stem off the beets and wash beets using a small brush. Place beets in a roasting pan and drizzle with olive oil, salt and pepper and bake for 1 hour and 20 minutes until tender (check with fork). Cool, peel skin, slice.

To spice the pecans, place ½ cup of pecans in a hot saute pan with 1 tablespoon of butter, ½ teaspoon of all-around rub, and a dash of sugar. Allow to toast (less than one minute) and pour into strainer to cool.  Store in an airtight container.

To make orange-tarrgon vinaigrette: Mix 2 tablespoons red wine vinegar,. 2 tablespoons orange juice, ½ teaspoon chopped garlic, ½ tablespoon Dijon mustard, ½ teaspoon  chopped tarragon, 1 teaspoon of lemon juice, ¼ cup of extra-virgin olive oil and salt and pepper to taste.

To assemble the salad: Plate up spinach, toss with orange tarragon vinaigrette dressing, and add spiced pecans, feta cheese and the roasted beets.

 

Tagged as: | Salad; Vegetarian

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