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Jul 14, 2017

Beet Salad with Goat Cheese, Maple Pecans and Mint Vinagrette


  • 2 lbs. medium beets, mix of red and golden if available 
  • Maple Pecans
    • 3/4 cup whole raw pecans 
    • 2 tablespoons maple syrup 
    • 1/2 teaspoon salt
  • Mint Vinaigrette
    • 1/4 cup firmly pack mint leaves, minced
    • 2 tablespoons olive oil
    • 1 tablespoon apple cider vinegar
    • 1/2 teaspoon salt
  • 2 oz. goat cheese, crumbled
  • Mint leaves, for garnish 

  • Prepare a medium pot for steaming. Add a couple inches of water to a medium pot, add a steaming basket and cover. Place over medium heat and bring water to a lively simmer.
  • Meanwhile, trim ends of beets and peel. Slice each beet into 8 wedges.
  • Steam 18-20 minutes, until tender and easily pierced with a fork.
  • Meanwhile, toast pecans in a medium saute pan over medium-low heat, stirring occasionally. When fragrant and lightly browned, add maple syrup and salt  and stir continuously for a couple of minutes, until sugar crystallizes. Remove from heat.
  • Combine all ingredients for vinaigrette in a small jar and shake vigorously to emulsify.
  • In a medium bowl, combine steamed beets and vinaigrette until beets are well coated.
  • Before serving, top with pecans, crumbled goat cheese and mint leaves.