A flavorful fall salad with beets, feta cheese, and toasted pecans atop a bed of baby spinach. Drizzle with Balsamic and prepare for a burst of joy in your mouth: earthy, tangy, salty, crunchy. Roasted Beet, Feta & Pecan Salad works well as a light lunch or serve as a side with grilled chicken or pork.
Apparently, I'm still in a salad mood; I just can't seem to get around it when there are fresh seasonal flavors and colors. While the Mediterranean Summer Salad is still on my hot-list, I've been delving into a few new flavors that scream fall since the weather outside feels anything like it. The "feels like" temperature on my phone the other day said 107F.
On that note, some customers and I were chatting last Saturday about the merits of living elsewhere, and we decided that Texas is generally a great place to live...9 months of the year. The beauty of a salad like this is that it evokes the coolness still so necessary for us mid-late September, and the overall essence of fall.
What have I been eating, you ask? I've had a thing for beets for most of my life, though they've mostly been of the pickled and canned variety. I looked up a tutorial for how to roast them, and let's just say that this easy guide from Pinch me Good came through. So delicious. If you're in a pinch, please hear me say that canned beets will work just fine.
ROASTED BEET, FETA & PECAN SALAD
Serves 4
Ingredients
2 fresh beets (or one can of pickled beets)
1 cup pecans
6 oz feta cheese
6 cups fresh baby spinach
Grilled Chicken or Pork, optional
Balsamic Vinegar, we love this one
Flaky Sea Salt & Cracked Black Pepper to taste
Directions
Roast beets in tin foil at 400F for ~45 mins. Allow to cool slightly and slice.
Toast pecans in a sauté pan with 1 tbsp butter on medium for 3-4 minutes. Coarsely chop.
Arrange spinach on plates and top with the beets, pecans, feta cheese and grilled chicken or pork, if using.
Drizzle with balsamic and sprinkle with sea salt and black pepper.
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