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.

Save

Save

Save

Save

Save

Save

Comments Welcome

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.