Warm Beet Salad with Apples and Candied Pecans

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 needWarm Beet Salad

  • 1 lb medium beet (trimmed)
  • 4 cups spinach
  • 2 cups arugula
  • 1 Pink Lady Apple (sliced thin)
  • 3/4 cup feta cheese

Candied Pecans

  • 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

Preparation

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.

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