Wednesday, July 20, 2011

Pickled Beets & Greens

Good Morning! 

As a warning, I should let you know I am having a love affair with pickled beets right now.  I don't know why-well yes I do, I'm German and I love beets!  So in my beet-crazed haze I am excited to share this awesome salad with all of you!  I made a very crummy version back in late June with Romaine lettuce, and it was just awful.  I finally bought the right ingredients and made a real Beets & Green Salad.  Note to self, make sure to keep all these things on hand at all times- I could eat this salad once a week!

What You'll Need
For the Salad
Goat Cheese (I buy mine at Costco, it's like $7)
Mixed Greens (Again, Costco = uber cheap)
Pecans (OK, I seriously have a problem, but these are cheap at Costco compared to other stores)
Pickled Beets (you guessed it,  I bought these at Costco too)

For the Candied Pecans
2 Tbls butter
1/2 C sugar
1 tsp vanilla extract
2 C pecans

For the Dressing
3 tblsp olive oil
2 tblsp balsamic vinegar
1 tblsp red wine vinegar
3 tblsp pure maple syrup (definitely used some Aunt Jemima)
1 tblsp lime juice
1 tblsp fresh thyme, chopped ( I used a sprinkle of ground thyme)
1 tsp parsley flakes
Salt & Pepper to taste

I candied my pecans, because, hey, they are better that way.  I used this method....but found I needed more butter.  They turned out OK-I will try another method the next time.  Basically melt the butter in a skillet and pour in the nuts and sugar.  Stir until the sugar is dissolved (I added more butter).  Once the sugar is dissolved remove the pan from heat and pour in the vanilla.  It will bubble a bit where you poured.  Stir.  Remove the nuts from the skillet and place on parchment paper or a super non-stick baking sheet and allow to cool.

Throw the greens in a big ass glass bowl. 

If need be, cut up your beets so they're not ginormous and awkward (read-stainy red beet juice all over your clothes is NOT a hot look). Add beets to salad greens.

Crumble the goat cheese over the entire salad. 

Once the pecans are cooled, add to the salad. 

Toss with a vinaigrette dressing and serve.  I used this awesome vinaigrette from Alison @ Prairie Story!  Basically, whisk all the aforementioned ingredients and allow to sit prior to serving.
It works REALLY well with this salad!

So delicious.  The combo of pickled beets, creamy goat cheese, crunchy pecans and a well balanced vinaigrette is perfection!  If you don't love this salad I dare you to tell me you don't!

Where am I partying?

It's a Keeper

1 comment:

Danielle said...

this sounds great!