Beet and Raspberry Salad with Pecans and Maple Vinaigrette

Serves 6

8 medium-sized golden beets 

4 ounces mixed salad greens

6 ounces raspberries

1 cup whole toasted pecans

½ cup grated Romano cheese

Fresh thyme leaves

For the vinaigrette: 

½ cup extra virgin olive oil 

⅓ cup white balsamic vinegar

1 teaspoon Dijon mustard

2 tablespoons maple syrup

½ teaspoon kosher salt

A few grinds black pepper

Preheat the oven to 375 degrees. Trim the beets and wrap in aluminum foil. Roast for an hour, or until tender enough to easily pierce with a knife. Set aside to cool. Peel each beet with a small sharp knife (or use your fingers to slip the skin off) and cut into wedges. 

Assemble the salad: Arrange the greens on a serving platter and spread the beets, raspberries and pecans over top. Sprinkle the cheese and thyme leaves over all. 

Whisk together the vinaigrette and just before serving, drizzle a small amount over the salad. Serve the rest on the side. 

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