Beet Salad with Goat Cheese, Maple Pecans and Mint Vinaigrette
Summer is the time to enjoy the sweet earthiness of beets in their prime.
Servings: 4
Calories: 319kcal
Ingredients
- 2 pounds medium beets, mix of red and golden if available
Maple Pecans:
- ¾ cup whole raw pecans
- 2 tablespoons maple syrup
- ½ teaspoon salt
Mint Vinaigrette:
- ¼ cup firmly packed mint leaves, minced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon maple syrup
- ½ teaspoon salt
- 2 ounces goat cheese, crumbled
- Mint leaves, for garnish
Instructions
- Prepare a medium pot for steaming. Add a couple inches of water to a medium pot, add a steaming basket, and cover. Place over medium heat, and bring water to a lively simmer.
- Meanwhile, trim ends of beets, and peel. Slice each beet into 8 wedges. Steam 18–20 minutes, until tender and easily pierced with a fork.
- Meanwhile, toast pecans in a medium sauté pan over medium-low heat, stirring occasionally. When fragrant and lightly browned, add maple syrup and salt and stir continuously for a couple minutes, until sugar crystallizes. Remove from heat.
- Combine all ingredients for vinaigrette in a small jar, and shake vigorously to emulsify.
- In a medium bowl, combine steamed beets and vinaigrette until beets are well coated.
- Before serving, top with pecans, crumbled goat cheese and mint leaves.
Nutrition
Calories: 319kcal | Carbohydrates: 32g | Protein: 10g | Fat: 26g | Sodium: 807mg | Fiber: 8g | Sugar: 22g