Beet-And-Orange Salad With Spiced Pecans Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.In a bowl, toss the pecans with melted butter, brown sugar, salt, cayenne pepper, and cinnamon.
• STEP 3.Spread the pecans on a baking sheet and bake for 10-12 minutes, or until toasted and fragrant. Let them cool.
• STEP 4.In a large bowl, combine the sliced beets, orange segments, and arugula.
• STEP 5.In a separate small bowl, whisk together the orange juice, olive oil, honey, salt, and pepper to make the dressing.
• STEP 6.Drizzle the dressing over the salad and toss gently to combine.
• STEP 7.Top the salad with the spiced pecans and crumbled goat cheese, if desired. Serve immediately.

Cooking Tips

• You can use any variety of beets for this salad, such as red, golden, or Chioggia.
• To save time, you can use pre-cooked beets.
• If you don't have arugula, you can use mixed greens or spinach.

Storage and Serving

• This salad is best served immediately after assembling.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• The spiced pecans can be stored separately in an airtight container at room temperature for up to a week.