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!
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.
Where am I partying?