Roasted Beef Salad; Pink Lady Apples, Cnadied Pecans, Farm Greens, Goat Cheese, and a Honey Thyme Vinaigrette

Try this salad when you are entertaining and want to impress your guests with something new. It is visually appealing, relatively simple to prepare, and quite suitable for spring.

Roasted Beef Salad

  • 8 slices of roasted red beets
  • 8 slices of roasted golden beets
  • 1 Pink Lady apple, skin on, cored and sliced thin
  • 4 oz. goat cheese
  • 2 oz. candied pecans
  • 4 oz. honey thyme vinaigrette
  • salt and pepper
  • 2 oz. market lettuce, arugula, frisee, bibb, mizzuna, etc.

Roast beets separately in a pan in a half inch of water covered until fork tender, about 1 hour. Let cool and peel. Slice into circles about ¼ inch thick. Toss beets separately with 1 oz. of the vinaigrette and slat and pepper to taste. Arrange two of each beet on a plate alternating red and gold. Toss the remaining ingredients in a stainless bowl and add salt and pepper to taste. Place salad on top of beets and serve.

Honey Thyme Vinaigrette

  • ¾ cup 80/20 blended oil
  • 1 tsp Dijon mustard
  • ¼ cup white balsamic or white wine vinegar
  • 2 Tbsp. fresh thyme
 
 

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