Pecan-Beet Salad

Prep: 20 min.; Bake: 1 hr., 7 min.; Cool: 30 min.

Yield: Makes 4 to 6 servings

Ingredients

• 6  medium-size golden beets (about 6 oz. each)
• 1  cup  pecan halves
• 1/4  cup  rice wine vinegar
• 1  large shallot, minced
• 2  tablespoons  light brown sugar
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground pepper
• 1/2  teaspoon  vanilla extract
• 1/4  cup  canola oil
• 1  (5-oz.) package gourmet mixed salad greens, thoroughly washed
• 1  cup  (4 oz.) crumbled Gorgonzola cheese

Preparation

1. Preheat oven to 400°. Trim beet stems to 1 inch; gently wash beets. Wrap individually in aluminum foil, and place on a jelly-roll pan.

2. Bake at 400° for 1 hour or until tender. Transfer to a wire rack, and let cool, wrapped in foil, 30 minutes.

3. Meanwhile, decrease oven temperature to 350°. Bake pecans in a single layer in a jelly-roll pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on wire rack (about 15 minutes).

4. Whisk together vinegar and next 5 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth.

5. Peel beets, and remove stem ends. Cut beets into 1/2-inch wedges; gently toss with 1/3 cup vinegar mixture.

6. Arrange greens on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining vinaigrette.