OPEN KITCHEN with NATHAN SCOTT
Roasted Beet Salad with Blue Cheese
Garnished with apples, blue cheese, and candied pecans, this is a delicious and healthy salad.
|1½||pounds small beets, scrubbed|
|¼||cup, plus 1 tablespoon, granulated sugar|
|Kosher salt and freshly ground black pepper|
|½||cup pecan halves|
|5||ounces mesclun mix|
|2||Granny Smith apples, cored and cut into ½-inch cubes|
|4||ounces blue cheese, crumbled|
|¼||cup extra-virgin olive oil|
|2||tablespoons balsamic vinegar|
- Preheat the oven to 350°F. Place the beets on a rimmed baking sheet. In a measuring cup, dissolve 2 tablespoons sugar and ½ teaspoon salt in 1 cup of warm water. Pour the water over the beets. Cover the baking sheet with parchment paper and aluminum foil. Place in the preheated oven and roast until the beets are tender and can easily be pierced with the point of a knife, about 1 hour. Remove and cool the beets until they are easy to handle. Peel the beets and cut into bite-sized cubes. Set aside.
- Meanwhile, place a wire rack on a baking sheet and set aside. In a saucepan, combine the remaining 3 tablespoons of sugar with 1 tablespoon of honey and ¼ cup of water. Bring the mixture to a boil, stirring until the sugar has dissolved. Add in the pecans, stirring to coat the nuts in the sugar mixture. Remove from the heat and spread the candied pecans out in a single layer on the wire rack to cool. Set aside.
- To assemble the salad, toss the roasted beets together with the mesclun mix and apples. Garnish with a sprinkling of the blue cheese and candied pecans. In a separate container, whisk the olive oil together with the balsamic vinegar and remaining tablespoon of honey. Season to taste with salt and black pepper. Drizzle the dressing over the finished salad and serve.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen