Here’s an easy salad that embraces the bounty of fall and winter root vegetables. It can be a side dish or meal all on its own, and can be served warm or cold over a bed of mixed greens.
- 1/2 cup pecans or walnut halves, toasted
- 8 to 10 large beets
- Olive oil to coat
- 2 ripe pears
- 1 Tbsp. unfiltered cider vinegar
- 2 Tbsp. balsamic vinegar
- 3 Tbsp. olive oil
- 4 ounces fresh goat cheese, crumbled
- 2 Tbsp. parsley, chopped coarsely
- Kosher salt and ground pepper
- Preheat oven to 375°F.
- Trim greens and root tails off of the beets and slice in half. Place in a large bowl. Drizzle olive oil over trimmed beets and mix to coat.
- Place face down on a baking sheet with aluminum foil or in a covered clay pot to roast. Roast for 30 to 50 minutes depending on the size of the beets.
- Once cool, remove the skins easily with clean fingers, then slice the beets into bite-size pieces and place in a large bowl.
- Slice pears or apples into wedges and set aside.
- In a separate small bowl, make the vinaigrette by whisking together the olive oil, vinegars, salt, and pepper. Drizzle over the beets and toss to coat.
- To serve, place dressed beets over a bed of greens. Top with fruit, nuts, and cheese.