Roasted Beet and Goat Cheese Salad with Toasted Pecans

Name: Roasted Beet and Goat Cheese Salad with Toasted Pecans
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4 to 6 servings
Ingredients: 4 medium beets, scrubbed clean, and tops removed; 1/4 cup goat cheese, crumbled; 1/4 cup pecans, toasted and chopped; 2 cups arugula or mixed greens; 2 tbsp balsamic vinegar; 1 tbsp honey; 3 tbsp olive oil; Salt and pepper to taste; Chopped fresh thyme for garnish

Pairs With Pinot Noir

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Difficulty:: Easy
Prep Time:: 5 minutes
Cook Time:: 50 minutes
Total Time:: 55 minutes
Yield:: 4 to 6 servings

Ingredients

4 medium beets, scrubbed clean, and tops removed 8 medium beets, scrubbed clean, and tops removed
1/4 cup goat cheese, crumbled 1/2 cup goat cheese, crumbled
1/4 cup pecans, toasted and chopped 1/2 cup pecans, toasted and chopped
2 cups arugula or mixed greens 4 cups arugula or mixed greens
2 tbsp balsamic vinegar 4 tbsp balsamic vinegar
1 tbsp honey 2 tbsp honey
3 tbsp olive oil 6 tbsp olive oil
Salt and pepper to taste Salt and pepper to taste
Chopped fresh thyme for garnish Chopped fresh thyme for garnish

Instructions

Roast the Beets: Preheat the oven to 400°F. Wrap each beet in foil and roast for 45-60 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and cut into wedges or slices.
Make the Dressing: In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper. Adjust seasoning to taste.
Assemble and Serve: In a large bowl or serving platter, layer the roasted beets, arugula or mixed greens, crumbled goat cheese, and toasted pecans. Drizzle the dressing over the salad and garnish with fresh thyme.