Pecan-Beet Salad

Name: Pecan-Beet Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters canola oil; 1 kilograms medium-size golden beets (about each); 113 grams cup crumbled Gorgonzola cheese; 2 Tbsps light brown sugar; 237 milliliters pecan halves; 1 teaspoons freshly ground pepper; 59 milliliters rice wine vinegar; 142 grams package gourmet mixed salad greens, thoroughly washed; 1 teaspoons salt; 1 large shallot, minced; 1 teaspoons vanilla extract

You can never have too many side dish recipes, so give Pecan-Beet Salad a try. One portion of this dish contains approximately 9g of protein, 27g of fat, and a total of 362 calories. This recipe serves 6. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 20 minutes. Head to the store and pick up shallot, brown sugar, rice wine vinegar, and a few other things to make it today.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Trim beet stems to 1 inch; gently wash beets. Wrap individually in aluminum foil, and place on a jelly-roll pan.

Ingredients you will need

Beet

Jelly

Roll

Wrap

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Aluminum Foil

Frying Pan

Bake at 400 for 1 hour or until tender.

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Oven

Transfer to a wire rack, and let cool, wrapped in foil, 30 minutes.

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Wire Rack

Aluminum Foil

Meanwhile, decrease oven temperature to 35

Equipment you will use

Oven

Bake pecans in a single layer in a jelly-roll pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on wire rack (about 15 minutes).

Ingredients you will need

Pecans