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This is a hearty salad which is great as a side dish for a light vegetarian main course. I served it last night with a cheese souffle and roasted mushrooms. Delicious!
Salad with Roasted Beets, Pears, Feta and Sweet & Spicy Pecans
Course: UncategorizedServings
2
servingsPrep time
5
minutesCooking timeminutes
Total time
5
minutesIngredients
2 roasted beets (peeled)
1 peeled and sliced pear
Mixed salad greens
Crumpled Feta Cheese
Sweet and Spicy Pecans, chopped or crushed
Balsamic Vinaigrette
Directions
- Place desired quantity of mixed salad greens in each serving bowl.
- Slice roasted beets and scatter over greens.
- Scatter sliced pears over salad greens
- Top each salad serving with crumpled feta, nuts and dressing.
Notes
- My standard version of balsamic vinaigrette is a mixture of 1 part high quality balsamic vinegar (I prefer Olivier’s brand, which I purchase at Williams-Sonoma) and 2 parts extra-virgin olive oil. Shake them together in a jar and pour over salad.
- My preferred kind of feta is Bulgarian feta, which I think is saltier and tastier than other kinds.
- The best nuts for this salad are Trader Joe’s Sweet and Spicy Pecans. I crush them in the bag by pounding a cast iron skillet on top of the bag before I open it.
Yum! I can’t wait to make this!