Roasted Beet Citrus and Pecan Salad

Roasted Beet Citrus and Pecan Salad

This roasted beet salad gets an added kick of texture and flavor with tangy citrus, balsamic dressing, and sweet Santé pecans. Serve as a side dish to any meal, or pack it up for a healthy lunch option!

Prep time: 22 minutes
Cook time: 35-40 minutes

Servings/Yield: 6 Servings


Ingredients:

For the Salad:

  • 6 medium beets, tops & bottoms removed, peeled, and cut into quarters
  • 1 tablespoon olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper

For the Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon fresh orange juice
  • 1 tablespoon shallot, minced
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

To Serve:

  • 5 ounces arugula
  • 1 large grapefruit, segmented
  • ½ cup SantéⓇ Candied Pecans
  • 2 ounces shaved parmesan

 

Direction:

  1. Preheat oven to 425°F. Line a baking sheet with parchment pepper.

  2. In a medium bowl, toss beets with olive oil, salt, and pepper. Spread evenly on prepared baking sheet.

  3. Roast for 35-40 minutes, turning once or twice with a spatula, until the beets are tender. Let cool.

  4. In a small bowl, add all ingredients for the dressing. Whisk to combine.

  5. In a large bowl, add arugula and beets. Toss with dressing to coat.

  6. Garnish with grapefruit, shaved parmesan, and SantéⓇ Candied Pecans.

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