Pecan-Beet Salad Recipe

Name: Pecan-Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium-size golden beets (about 6 oz. each); 1 cup pecan halves; 1/4 cup rice wine vinegar; 1 large shallot, minced; 2 tablespoons light brown sugar; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/2 teaspoon vanilla extract; 1/4 cup canola oil; 1 (5-oz.) package gourmet mixed salad greens, thoroughly washed; 1 cup (4 oz.) crumbled Gorgonzola cheese

Servings: persons

6 medium-size golden beets (about 6 oz. each)
1 cup pecan halves
1/4 cup rice wine vinegar
1 large shallot, minced
2 tablespoons light brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon vanilla extract
1/4 cup canola oil
1 (5-oz.) package gourmet mixed salad greens, thoroughly washed
1 cup (4 oz.) crumbled Gorgonzola cheese

1
Preheat oven to 400u00b0. Trim beet stems to 1 inch; gently wash beets. Wrap individually in aluminum foil, and place on a jelly-roll pan.
2
Bake at 400u00b0 for 1 hour or until tender. Transfer to a wire rack, and let cool, wrapped in foil, 30 minutes.
3
Meanwhile, decrease oven temperature to 350u00b0. 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).
4
Whisk together vinegar and next 5 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth.
5
Peel beets, and remove stem ends. Cut beets into 1/2-inch wedges; gently toss with 1/3 cup vinegar mixture.
6
Arrange greens on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining vinaigrette.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium-size golden beets (about 6 oz. each), 1 cup pecan halves, 1/4 cup rice wine vinegar, 1 large shallot, minced, and more.

Yes, Pecan-Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pecan-Beet Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions