Beet & Heat Salad

Name: Beet & Heat Salad
Ingredients: 1 whole Beet, Roasted At 425 Degrees For An Hour; 1/4 cups Pecan Pieces; 2 Tablespoons Brown Sugar; 1/4 teaspoons Cayenne Pepper; 2 cups Romaine Or Spring Mix Lettuces; 1/4 cups Crumbled Goat Cheese; 1/4 cups White Wine Vinegar; 1 teaspoon Dry Mustard; 1 pinch Salt And Pepper; Olive Oil For Dressing, To Taste

10 ingredients

5 steps

Ingredients

1 whole Beet, Roasted At 425 Degrees For An Hour
1/4 cups Pecan Pieces
2 Tablespoons Brown Sugar
1/4 teaspoons Cayenne Pepper
2 cups Romaine Or Spring Mix Lettuces
1/4 cups Crumbled Goat Cheese
1/4 cups White Wine Vinegar
1 teaspoon Dry Mustard
1 pinch Salt And Pepper
Olive Oil For Dressing, To Taste

Directions

1

After the roasted beet has cooled for 10 minutes, take off skin and slice. Chop lettuce.
2

Toast pecan pieces in a small skillet. Over very low heat, add brown sugar and cayenne and stir to combine. Remove from heat.
3

Separate lettuce among two plates. Add beet slices. Sprinkle on pecans and goat cheese.
4

In a small bowl, whisk together vinegar, salt, pepper, and mustard. Slowly stream in olive oil, tasting frequently, until it is to your liking. (I like just a little oil so it's still very tangy.)
5

Drizzle vinaigrette over the salad right before serving.