Sliced Beet Salad with Orange Vinaigrette

Sliced Beet Salad with Orange Vinaigrette

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Sliced Beet Salad with Orange Vinaigrette

Candied Pecans:
3 tbsp (45 mL) corn syrup
1 tbsp (15 mL) sugar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 - 1 tsp (2 - 5 mL) cayenne pepper to taste
1 1/2 cups (375 mL) pecan halves

1/4 cup (50 mL) orange juice
1 tbsp (15 mL) orange zest
2 tbsp (30 mL) canola oil
1 tsp (5 mL) honey
1 tbsp (15 mL) balsamic vinegar
Salt and pepper to taste

1 jar (750 mL) Bick’s® Sliced Beets, drained and rinsed
1/4 Spanish or Red Onion, thinly sliced
1/2 cup (125 mL) crumbled goat cheese or blue cheese
1. Candied Pecans: Preheat oven to 325°F (160°C).

2. Line a baking sheet with parchment paper.

3. Combine all ingredients in a bowl, place a single layer on baking sheet and bake for 5 minutes.

4. Gently separate pecans with a fork.

5. Continue cooking another 10 minutes, until pecans are bubbly and brown.

6. Remove from oven, carefully separate with a fork (mixture will be very hot) and allow to cool.

Vinaigrette: Place all ingredients in a jar. Cover and shake until combined. Store in refrigerator for up to 1 week.

7. Assembly: Place sliced beets, onions, goat cheese and mint on serving platter.

8. Drizzle with vinaigrette and top with candied pecans. Serve immediately.

Preparation Time : 20 minutes

Makes: 6-8 servings

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Sliced Beet Salad with Orange Vinaigrette

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