|I know you love beet salad. I've seen you eat it many times.|
Ingredients: 2 Medium red beets roasted and diced 2 Yellow beets roasted and diced 2 Candy cane beets sliced thinly. Fresh Arugula Goat cheese, crumbled
1/2 cup Candied pecans
Preheat oven to 375 degrees. Coat red and yellow beets with oil and wrap them in aluminum foil. Roast in oven for 30-45 minutes until cooked through. Remove from oven and allow to cool for 10 minutes. Chill roasted beets for 2-4 hours in your refrigerator. Dice roasted beets and toss with thinly sliced raw candy cane beets, arugula, crumbled goat cheese, and candied pecans.
1 tbsp of honey 1 tbsp sherry vinegar 3 tbsp grape seed oil.
Salt and pepper to taste
In a small mixing bowl, mix honey and vinegar. Slowly whisk in oil to prevent separation. Add salt and pepper to your tastes, and toss mixture with beet salad. Serve immediately.
Credit to Isms fan Chef Connor Sands, for creating this recipe