Roasted Beet and Romaine Salad with Pecans
EatSimpleFood.com
This simple roasted beet salad recipe combines beets with romaine lettuce, pecans, orange zest, and an orange juice based salad dressing.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6
- Category: Salad
- Method: Oven
- Cuisine: International
- Diet: Gluten Free, Vegetarian
Ingredients
Ingredient List Salad:
- 3 small red beets, scrubbed, shoot & root trimmed
- 2 medium heads Romaine lettuce leaves
- 1/2 cup pecans, chopped
- 1 orange, zested
Ingredient List Dressing:
- 1 1/4 cup sour cream (or yogurt)
- 1/2 cup fresh orange juice
- 1/4 tsp dried thyme
- pinch dried mint
- pinch salt
Instructions
- Preheat oven to 425F.
- Wrap each beet in it’s own aluminum foil packet (making sure that it’s tightly closed) and place on a lined baking sheet. Cook ~ 1 hour or until fork pierces softly through the beet. Be careful opening up the aluminum packets to avoid getting a steam burn.
- Cool beets, remove skin, and dice.
Make the dressing:
- Combine all dressing ingredients in a jar with a lid and shake vigorously. Add salt to taste.
- Lay out a head of rinsed romaine lettuce leaves. You can either chop them up or lay down individual leaves. Add beets and drizzle the dressing.
- Garnish with pecans and orange zest. Add salt to taste. Happy eating! Beckie
Notes
- Don't want to roast the beets? Cool, buy already cooked and packaged beets at the grocery store.
- Beets can also be boiled for approximately the same time. Make sure to check after the 45 minute mark to see if they are tender and ready. Also make sure you have enough water in your pan because the water will evaporate as it cooks.
- Run beets under water to cool down and remove the skin with your hands quickly instead of using a peeler. Careful though - your hands may stain.
Find it online: https://eatsimplefood.com/roasted-beet-and-pecan-salad/