Embrace late autumn’s bounty with this sweet, savory and stunning salad featuring beets, Pink Lady Apples and from-scratch candied pecans.
What you’ll need
- 1 lb medium beet (trimmed)
- 4 cups spinach
- 2 cups arugula
- 1 Pink Lady Apple (sliced thin)
- 3/4 cup feta cheese
- 2 cups pecans
- 2 Tbsp pure maple syrup
- 1/2 tsp Himalayan salt
- 1 tsp water
- 1 tsp Singing Dog vanilla extract
- 1 tsp brown sugar
- 1 Tbsp Organic Valley butter
To prep beets, wash thoroughly and trim the top and bottom. Add to saucepan and cover the beets with water, bring to a boil and cook until tender (you can pierce with a fork when they’re ready). When beets are done, drain and run them under cold water. Rub the beets to easily remove the skin, then slice into 1/2 inch wedges.
To prepare the candied pecans, spread the pecans evenly on a sheet pan and cook at 350 degrees for 5-7 minutes. Remove and let cool. In a medium sauce pan bring vanilla, maple syrup, butter and toasted pecans to a simmer about 1 minute. Place pecans back onto sheet pan and sprinkle with Himalayan salt, let cool.
In a large bowl add washed spinach and arugula. Top salad with thinly sliced apples, cut beets, crumbled feta cheese and candied pecans. Drizzle with olive oil and toss gently.