Roasted Beet Salad with Brown Sugar Pecans

A few days ago my lovely friend Lyn (who has an amazing garden!) gave me 4 GIGANTIC beets, and some delicious fresh lettuce from her garden. I ate the lettuce in a day, but the beets - I wanted to do something special with. And special usually requires time. So, since I had some to spare tonight, I decided to try my hand at a roasted beet salad. Beets are so good for you, are fun to cook with because of their amazing pink/purple color, and remind me of Dwight Schrute. If you don't know who that is.... friends off.

Roasted Beet Salad with Brown Sugar Pecans

2 large beets, or 5-6 regular sized beets

Olive oil

Sea Salt

1/2 cup of feta or goat cheese

1/2 cup pecans

1 tablespoon brown sugar

1 tablespoon butter

2 tablespoons fresh herbs, chopped (I chose parsley)

1/2 lemon

Preheat over to 400 degrees.

Wash and dry beets. You can leave whole, or cut in half to reduce cooking time. No need to peel! After roasting the skin comes right off!

Place beets on a large piece of foil and drizzle with olive oil. Sprinkle with salt, and then fold up into a little tin baking dish :) Pinch sides shut and place in oven. Baking time depends on the size of the beet. For these bad boys it took about an hour and a half. For regular beets 35-40 minutes should do.

Remove beets from oven and allow to cool. While beets are cooling melt butter in a medium sauce pan. Add pecans and sugar, tossing or stirring to combine. Cook over medium heat for 4-5 minutes, stirring frequently. Remove from heat. 

Once beets have cooled, remove from foil and peel. You can use a knife to help, of just rub off with your fingers. Next slice beets into rounds, or cut into wedges. Place into a bowl.

Add candied pecans, cheese, and fresh herb. Then sprinkle with salt and drizzle 1 tablespoon of olive oil over top. For great flavor, use the oil that is left in the foil. Next spritz with lemon juice.  Toss to combine and enjoy your pink teeth! You can also top a salad with these for a more filling dinner!