Beet Salad with Blue Cheese & Candied Pecans

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Beet Salad
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Votes: 5
Rating: 2.8
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Rate this recipe!
Beet Salad
  • 132oz jar Safie’s Sweet Pickled Beets
  • 1/4cup olive oil
  • 1/2tsp salt
  • 10oz mixed greens with arugula
  • 3 Belgian endivessliced on ¼-inch diagonal
  • 1/2 medium sweet Spanish onionthinly sliced into rounds
  • 1cup crumbled blue cheese
  • 1cup candied pecans(see recipe, below)
Candied Pecans
  • 4tbsp unsalted butter
  • 1cup pecan halves
  • 4tbsp light brown sugar
Instructions
  1. Drain the Beet Juice…(Keep in refrigerator for later use to make pickled hard boiled eggs)….. Cut Sweet Pickled Beets into halves.
  2. Toss with ¼ cup olive oil and ½ teaspoon of the salt.
  3. Add and Toss the mixed greens, endive, onions, beets, and blue cheese with the olive oil, then sprinkle with the candied pecans. Season with freshly ground black pepper to taste
Candied Pecans
  1. Melt the butter in a deep skillet over medium-high heat.
  2. Add pecans and stir until golden brown, 2 to 3 minutes.
  3. Add the sugar and continue to stir for 1 minute, making sure the nuts are fully coated
  4. Transfer the mixture to wax paper until cool. Halves may be broken into smaller pieces before use, if desired.