Hands on: 15 minutes Total time: 1 hour, 15 minutes Serves: 8 Preheat oven to 300 degrees. In a medium bowl, toss beets with 1/4 cup olive oil and sprinkle with salt and pepper. Wrap beets in aluminum foil, place on cookie sheet. Bake until beets can be easily pierced with a knife, an hour to an Read More…
Ingredients:
2 pounds beets, washed 1/2 cup extra virgin olive oil, divided Salt and pepper 2 tablespoons fresh lemon juice 1/4 pound soft mild goat cheese Baby greens, for garnish 2 cups whole pecans (for candied pecan garnish) 1/2 cup granulated sugar (for candied pecan garnish)
Preparation:
Hands on: 15 minutes
Total time: 1 hour, 15 minutes
Serves: 8
Preheat oven to 300 degrees.
In a medium bowl, toss beets with 1/4 cup olive oil and sprinkle with salt and pepper. Wrap beets in aluminum foil, place on cookie sheet. Bake until beets can be easily pierced with a knife, an hour to an hour-and-a-half. Allow beets to cool. Skins will peel off easily with your fingers. Can be baked and refrigerated up to 2 days in advance.
When ready to serve, slice beets into a medium bowl. Toss with lemon juice, remaining 1/4 cup olive oil, 3/4 teaspoon salt and 1/4 (one quarter) teaspoon pepper. Divide beets between eight cool plates. Divide goat cheese between plates and garnish with candied pecans and baby greens.
Per serving, with pecans: 446 calories (percent of calories from fat, 72), 8 grams protein, 25 grams carbohydrates, 4 grams fiber, 37 grams fat (7 grams saturated), 15 milligrams cholesterol, 309 milligrams sodium.
Candied Pecans:
Hands on: 5 minutes
Total time: 20 minutes
Makes 2 cups candied pecans
Preheat oven to 350 degrees. Line a rimmed cookie sheet with parchment paper. Grease lightly. In a heatproof one quart measuring cup, add pecans and fill with water to cover. Heat in microwave at full power for 4 to 5 minutes or until pecans are tender. Drain.
In a small bowl, combine pecans and sugar. Toss well to coat. Spread pecans on prepared cookie sheet and bake until crispy, about 10 minutes. May be made up to 2 weeks ahead of time.
Per 1/4-cup (quarter) serving: 228 calories (percent of calories from fat, 68), 2 grams protein, 17 grams carbohydrates, 2 grams fiber, 18 grams fat (1 gram saturated), no cholesterol, trace sodium.