June 26, 2010

Ruby Beets with Feta Cheese and Maple Glazed Pecans

Here is a simple and delicious salad that uses beets and cheese. You can add leftovers roasted chicken or turkey and you have a wholesome and satisfying meal.
5 medium sized beets, scrubbed clean
1 package mixed fresh baby salad greens, washed and drained
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
¼ cup fresh orange juice
4 Tbsp. feta or goat cheese
2 Tbsp. maple syrup
¼ cup pecans
salt and pepper to taste
1. Steam beets with enough water until tender. Drain and cool, peeled and slice in ½-inch slices.
2. Place pecans in a saucepan over medium heat to toast. When it starts to brown, stir in the maple syrup to coat evenly. Remove from heat on freezer paper.
2. In a small bowl, whisk together the orange juice, balsamic vinegar, and olive oil to make the dressing. Season to taste with salt and pepper.
3. In individual plates, arrange greens and beets. Sprinkle cheese and pecans over greens. Drizzle with dressing or serve on the side.
Printable Recipe

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