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.
