Roasted beet salad with cashews
Ingredients
Ingredients:
8 fresh beets
feta cheese
2 heads of endive
Boston lettuce
red onion
sugar
1 cup cashews or pecans
honey
lemon juice
light olive oil
Kosher salt
Preparation
1
Scrub beets, and preheat oven to 400 degrees
2
Line baking sheet with foil, add beets to sheet and sprinkle with olive oil and salt. Cover beets with another sheet of foil.
3
Bake beets for about and hour and a half, keep checking
4
Spray oil in a pan. Add cashews or pecans and about 2 tablespoons of sugar. Cook on low until candied.
5
Wash lettuces and remove onion skin. Chop endive. Pull apart Boston leaves and tear. Chop onion in rings.
6
After beets are roasted, let them cool for about a half hour and peel off skin
7
Chop beets
8
Add Boston lettuce to plates, add chopped endive, onion, beets, cashews and feta
9
Add dressing
10
Dressing:
11
equal parts olive oil
12
equal parts honey
13
a little bit less than equal parts lemon juice
14
pepper
15
Whisk ingredients together
.
About
This is delicious for any time of year. In the summer, enjoy with grilled chicken. In the colder months, enjoy with a side of risotto!
Added:
Friday, January 3, 2014 - 6:16am
