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Carolina Kitchen: Roasted beet salad with candied pecans and whipped goat cheese

Carolina Kitchen: Roasted beet salad with candied pecans and whipped goat cheese (Photo credit: WLOS Staff)
Carolina Kitchen: Roasted beet salad with candied pecans and whipped goat cheese (Photo credit: WLOS Staff)

The Writer's Bistro; Chef Richard Petrelli
Serves 4

Ingredients:

  • Beets 4 large beets
  • Oil 1 Tablespoon
  • Honey 1 teaspoon
  • Salt and pepper to taste
  • Arugula 1 cup
  • Goat cheese 1/2 cup
  • Cream cheese 1/2 cup
  • Lemon zest 1 teaspoon
  • Salt and pepper to taste

Candied pecans:

  • Pecans 2 cups
  • Egg whites 2 egg whites whipped
  • Cinnamon 1 teaspoon
  • Sugar 1/4 cup
  • Butter 1 Tablespoon

Instructions:

To candy pecans, turn oven to 350 degrees and melt butter in saucepan. Whip egg whites to peaks and reserve. Pour butter onto sheet tray and toss pecans with egg whites, cinnamon and sugar. Cook in the oven for 30 mins, turning every ten minutes. Let nuts cool for 15 minutes.

Place goat cheese, cream cheese, lemon zest and salt into food processor and whip until smooth, then reserves for plating.

To cook beets, clip both the top and bottom of the beet and peel with peeler. Toss lightly in olive oil, salt and pepper. Place in roasting dish with a quarter cup of water. Cover and cook in oven for 45 mins or until beets are fork tender. Let cool completely and cut into appropriate sized wedges. Toss the beets lightly in oil, salt pepper and honey.

Present salad by placing arugula and beets on dish. Top with goat cheese and candied pecans and serve.

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