From Our Kitchen: Roasted Yellow Beet & Goat Cheese Salad with Roasted Pecans & Honey Mustard Dressing

There’s nothing like a meal full of wholesome, nutritious ingredients. How great does it feel knowing you’re doing something good for your body and your tastebuds? Get cookin’ with this tasty recipe from our culinary team, filled with delicious golden beets, goat cheese, pickled red onion, and toasted pecans! Can you say yum!

Yellow Beet Salad

Ingredients

  • 1/3 cup Pecans
  • 4 large Yellow Beets, unpeeled
  • 100 ml Extra Virgin Olive Oil
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Honey
  • 2 tbsp Dijon Mustard
  • 1 lb Arugula
  • 200 g Goat Cheese
  • 2 tbsp Red Pickled Onions
  • 2 tbsp Chives
  • Salt & Pepper

Preparation

  • Preheat oven to 275°F (135°C)
  • Place the pecans on a baking sheet and roast in the oven for about 30 minutes, stirring halfway through
  • Increase oven temperature to 350°F (175°C) after roasting the pecans
  • Place yellow beets on a baking sheet. Bake for about 45 to 60 minutes, until tender or when the tip of a knife penetrates easily
  • Peel & slice the beets. Let cool.
  • In a large bowl mix the oil, vinegar, honey & mustard
  • Drizzle half of the dressing on the beet slices
  • Add the arugula to the remaining dressing & stir
  • Plate the arugula and arrange the beets on top
  • Coarsely crumble the pecans & goat cheese over the salad
  • Garnish with chopped chives & pickled onion
  • Season with salt & pepper