Try this Roasted Beet, Shallot And Pecan Salad recipe, or contribute your own.

Still searching for what to cook ?

Name: Roasted Beet, Shallot And Pecan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Red wine vinegar; 6 sm Unpeeled beets; scrubbed,; ; trimmed; 2/3 c Crumbled Gorgonzola cheese;; 2/3 c Pecan halves; 1 lg Garlic minced; 6 1/2 tb olive oil; 2 sm Heads Boston lettuce; torn; 10 Shallots; peeled

Find the most delicious recipes here

INGREDIENTS

2 tb Red wine vinegar
6 sm Unpeeled beets; scrubbed,
; trimmed
2/3 c Crumbled Gorgonzola cheese;
2/3 c Pecan halves
1 lg Garlic ; minced
6 1/2 tb olive oil
2 sm Heads Boston lettuce; torn
10 Shallots; peeled

INSTRUCTIONS

Preheat oven to 375F. Brush large baking sheet with 1/2 tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes. Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve. Makes 6 servings. Bon Appetit November 1999 Per serving: 1645 Calories (kcal); 158g Total Fat; (83% calories from fat); 28g Protein; 42g Carbohydrate; 67mg Cholesterol; 1043mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 29 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

Alert editor

Roasted Beet, Shallot And Pecan Salad

2 tb Red wine vinegar
6 sm Unpeeled beets; scrubbed,
 ; trimmed
2/3 c Crumbled Gorgonzola cheese;
2/3 c Pecan halves
1 lg Garlic minced
6 1/2 tb olive oil
2 sm Heads Boston lettuce; torn
10 Shallots; peeled

Preheat oven to 375F. Brush large baking sheet with 1/2 tablespoon olive  oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add  shallots to same sheet. Sprinkle beets and shallots with salt and pepper  and roast 30 minutes. Push beets and shallots away from 1 corner of sheet  and scatter pecans in corner. Roast beets, shallots and pecans until  vegetables are tender and pecans are golden brown, about 6 minutes. Cool  vegetables and pecans to room temperature, about 15 minutes.    Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl  to blend. Season dressing to taste with salt and pepper.    Transfer pecans and shallots to large bowl and add lettuce. Peel and slice  beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with  Gorgonzola cheese and serve.    Makes 6 servings.    Bon Appetit November 1999        Per serving: 1645 Calories (kcal); 158g Total Fat; (83% calories from fat);  28g Protein; 42g Carbohydrate; 67mg Cholesterol; 1043mg Sodium Food  Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 29      1/2    Fat; 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (304g)
Recipe Makes: 1 servings

Calories: 1724
Calories from Fat: 1617 (94%)

Amt Per Serving		% DV

	Total Fat 179.6g	240 %
	Saturated Fat 16.6g	83 %
	Monounsaturated Fat 105.4g
	Polyunsanturated Fat 49.7g
Cholesterol 0mg		0 %
Sodium 5.7mg		0 %
Potassium 933.8mg		25 %
Total Carbohydrate 31.5g		9 %
	Dietary Fiber 21.1g	84 %
	Sugars, other 10.4g
Protein 20.3g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1724

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe