Roasted beet, shallot and pecan salad

1 servings

Ingredients

Quantity Ingredient
6½ tablespoon Olive oil
6 smalls Unpeeled beets; scrubbed, tops
; trimmed
10 Shallots; peeled
⅔ cup Pecan halves
2 tablespoons Red wine vinegar
1 large Garlic clove; minced
2 smalls Heads Boston lettuce; torn
⅔ cup Crumbled Gorgonzola cheese; (about 3 ounces)

Directions

Preheat oven to 375F. Brush large baking sheet with ½ tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.

Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.

Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.

Makes 6 servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 1645 Calories (kcal); 158g Total Fat; (83% calories from fat); 28g Protein; 42g Carbohydrate; 67mg Cholesterol; 1043mg Sodium Food Exchanges: 1 Grain(Starch); 2½ Lean Meat; 5 Vegetable; 0 Fruit; 29 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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