Cranberry & Roasted Beet Salad with Goat Cheese & Pecans

Were beets and goat cheese made for each other? We think so!! Our Cranberry & Roasted Beet Salad with Goat Cheese & Pecans recipe is just one way to pair these two ingredients and make something extra special.

 

Cranberry & Roasted Beet Salad with Goat Cheese & Pecans
Author: 
Recipe type: Salad
Serves: 4-5
 

[i]This recipe was created by Dani Lind of [url:http://rootedspoon.com/]Rooted Spoon Culinary[/url]
Ingredients
  • 5 medium beets, tops & tails trimmed, cut into wedges (don’t peel)
  • 2 cloves garlic, minced
  • 1 Tbsp. Driftless sunflower oil
  • 1 pint fresh cranberries
  • Juice & zest of 1 orange
  • 2 Tbsp. honey
  • 1 oz. soft goat cheese, crumbled
  • ¼ cup pecans, coarsely chopped & toasted
  • Salt & pepper to taste

Instructions
  1. Preheat oven to 400 degrees. Toss beet wedges with oil, salt, & pepper.
  2. Spread on a baking sheet & roast, stirring occasionally, until just tender & starting to caramelize on outside, about 45 minutes (or 25- 30 minutes with convection).
  3. Let cool. In a small sauce pan, combine cranberries, orange juice/zest, & honey & bring to a boil over medium heat.
  4. Reduce heat to low-medium & cook until just saucy but cranberries remain whole, about 15 minutes. Let cool.
  5. Combine beets with cranberry sauce & season to taste.
  6. Top with goat cheese & pecans.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.