The other day, in a particularly kind turn of events, Adam accompanied me to the mall. This is no small feat for any man, given my penchant for shopping. As a small repayment, I bought him lunch at Nordstrom Cafe, where I ordered a salad very similar to the one you see before you. It was so tasty, that I decided to recreate it myself at home, thankfully with much success! Beets may be an acquired taste for most, but I find roasted beets to be absolutely delicious, especially when paired with tangy goat cheese. This salad is light and refreshing, while still being perfectly suited for fall.
Roasted Beet, Goat Cheese & Candied Pecan Salad with Cherry Vinaigrette
Mixed greens with herbs (I found a great mix at Trader Joe's)
1 large red beet, roasted (you can also buy pre-roasted beets, again at TJ's)
1 oz. goat cheese
1/4 cup candied pecans
Cherry Vinaigrette, recipe below
The roasted beets, candied pecans, and cherry vinaigrette can be prepared ahead of time; this will make your life much easier. Roughly section the beets into 3/4" chunks and crumble the goat cheese. After that, it's straight-up assembly. Greens + beets + goat cheese + pecans + dressing. Ta da! Enjoy.
3 T. EVOO
1 T. red wine vinegar
1.5 t. honey
1/3 cup dried cherries
1 T. chopped fresh mint
Salt and pepper to taste
Whisk together the first three ingredients. Add the dried cherries, and macerate slightly with a fork. Add the chopped mint. Add salt and pepper to taste. Allow the cherries to steep in the liquid for 24 hours, if possible. When serving, you can include the dried cherries (as I did), or strain them from the liquid.