Roasted Beet and Spinach Salad with Candied Pecans
A roasted beet salad with gorgonzola and candied pecans! Step by step easy instructions show you how to make this salad-perfect for family meals or company.
Servings: 3
Calories: 683kcal
Ingredients
Orange Vinaigrette
- ½ cup Olive Oil
- ¼ cup Orange Juice
- 2 Tablespoons Pomegranate Vinegar or whatever vinegar you have on hand
- 2 Tablespoons Honey
- 1 Tablespoon Creole Mustard
Candied Pecans:
- ½ cup Pecan Halves
- 1 Tablespoon Butter
- 2 Tablespoons Brown Sugar
Roasted Beet Salad:
- 3 Medium Beets, roasted
- 1 Tablespoon Olive Oil
- 4 cups Chopped fresh Spinach
- ¼-1/3 cup Gorgonzola Cheese
Instructions
Orange Vinaigrette:
- Mix all ingredients in a blender or shaker bottle.
Candied Pecans:
- Preheat oven to 375 degrees.
- Melt butter and stir in brown sugar.
- Toss pecans in sugar mixture and spread on baking sheet.
- Bake 10-15 minutes stirring occasionally until golden brown.
Roasted Beet Salad:
- To assemble salad: Peel roasted beets and slice into chunks.
- Place beet chunks on a salad plate and top with a small sprinkle cheese.
- Next add a layer or spinach then more beet chunks.
- Garnish with more cheese and add candied pecans.
- Drizzle with salad dressing and serve.
Nutrition
Calories: 683kcal | Carbohydrates: 33g | Protein: 6g | Fat: 60g | Saturated Fat: 10g | Cholesterol: 17mg | Sodium: 321mg | Potassium: 629mg | Fiber: 5g | Sugar: 27g | Vitamin A: 4010IU | Vitamin C: 25.6mg | Calcium: 122mg | Iron: 2.5mg
