Recipe: Mixed Greens Salad With Beets and Pecans [edit]

Step 1

For the Salad: Heat the oven to 425 degrees. Cut away the beet leaves by slicing across the top end of the beet, about 1/2-inch above where the stems and root meet (save the leaves for another purpose).

Step 2

Scrub the beets under warm water with a vegetable brush. Place them in a baking dish, and add about 1/4 inch of water. Cover tightly with foil and bake 30 minutes to 1 hour, depending on the size of the beets. Medium beets take about 45 minutes, small ones 30, and really large ones take an hour. Test for doneness by sticking a knife into a beet. It should slide in easily. Remove the beets from the heat and allow to cool.

Step 3

When the beets are cool, slip their skins off by rubbing with your fingers. Cut the beets in half lengthwise, then slice or cut them in small wedges.

Step 4

Toast the pecans in a dry skillet over medium heat, shaking the pan or stirring the nuts, until they begin to smell toasty and are lightly browned, 8 to 10 minutes. Transfer them immediately to a plate or bowl. Toss the beets with the salad greens, pecans, goat cheese and fresh herbs.

Step 5

For the Dressing: Mix together the balsamic and Sherry vinegars, salt and pepper to taste, garlic and mustard. Whisk in the walnut and olive oils. Taste; if you want the dressing to be a bit more tart, add another teaspoon of vinegar. Toss with the salad and serve.

Step 6

This recipe yields 4 to 6 servings.