I have a love for all things beets these days. They are packed with a gagillion nutrients and are a perfect addition in salads. This salad is inspired from one our our favorite restaurants The Prado in San Diego. You can use red beets as a substitute for the golden beets, however I enjoy the flavor of the golden beets much more. Need to know how to roast beets? Click here. The title for this post was inspired by this Etsy Shop. They have awesome shirts for adults and toddlers that say “Lettuce Turnip the Beets”.
Our house went for sale this past weekend {long story}, so we ventured to Boston for a few days, which was awesome by the way! We went to the New England Aquarium {the kid loved it} and we ate lots of Clam Chowder and enjoyed absorbing all of the history there. It is so strange to see buildings in the US dating back to the 1700′s. We plan to go back as soon as the weather warms up {which feels like never these days!}. When we returned from our weekend getaway we actually accepted an offer on our house! It sold before the sign even went up, let’s hope it all goes well!
Did you have a good weekend? Are you ready for Spring? One more day!
Roasted Beet Salad with Maple Glazed Pecans, Goat Cheese, and Honey Mustard Vinaigrette
{serves 2-4 depending on serving size}
Ingredients:
3 Roasted Beets {how to roast beets here}
1/2 Cup Maple Glazed Pecans {to glaze pecans preheat oven to 350, spread out raw pecans on cookie sheet, drizzle with 2 Tablespoons of Maple Syprup, bake for about 6-7 Minutes stirring halfway should be golden when removed, let cool.}
3-4 Oz. Goat Cheese Crumbled
5 Oz. Bag of Greens {Can use more or less depending, I like it with Arugala}
Dressing Ingredients:
1-2 T. Dijon Mustard
2 T. Honey or Maple Syrup
3 T. Olive Oil
Pinch of Salt
2 T. White Vinegar
Combine all dressing ingredients in food processor. Set aside. Divide greens among plates. Sprinkle with crumbled goat cheese and pecans. Slice beets and put on top of greens. Drizzle with dressing. Enjoy!
