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- 6 whole beets, washed and peeled
- 1/2 cup olive oil
- 1 1/2 teaspoons salt
- 4 teaspoons balsamic vinaigrette
- 3 teaspoons Dijon mustard
- 10 ounces mixed greens with arugula
- 3 Belgian endives, sliced on ¼-inch diagonal
- 1 cup crumbled blue cheese
- 1 cup candied pecans (see recipe, below)
- Preheat oven to 425° F.
- Dice the beets into 1-inch cubes and place them on dark-coated baking sheet. Toss with 1/4 cup olive oil and 1 teaspoon of the salt.
- Roast the beets for about 15 minutes, tossing them every 5 minutes to prevent burning. Remove from oven and let cool for 10 minutes.
- Place the balsamic vinaigrette in a small bowl. Stir in the remaining salt with a fork or a small whisk. Add the mustard and whisk. Slowly add the remaining olive oil while whisking.
- Toss the mixed greens, endive, beets, and blue cheese with dressing, then sprinkle with the candied pecans. Season with freshly ground black pepper to taste.
Candied Pecans
- 4 tablespoons unsalted butter
- 1 cup pecan halves
- 4 tablespoons light brown sugar
- Melt the butter in a deep skillet over medium-high heat.
- Add pecans and stir until golden brown, 2 to 3 minutes.
- Add the sugar and continue to stir for 1 minute, making sure the nuts are fully coated.
- Transfer the mixture to wax paper until cool. Halves may be broken into smaller pieces before use, if desired.
