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Ingredients
- 6Â 1/2 Tbsp. Extra virgin olive oil
- 6 sm Unpeeled beets, scrubbed, tops trimmed
- 10 x Shallots, peeled
- 2/3 c. Pecan halves
- 2 Tbsp. Red wine vinegar
- 1 lrg Garlic clove, chopped
- 2 sm Heads Boston lettuce, torn
- 2/3 c. Crumbled Gorgonzola cheese, (about 3 ounces)
Directions
- Preheat oven to 375F. Brush large baking sheet with 1/2 Tbsp. extra virgin olive oil. Place beets on prepared baking sheet and roast beets 30 min. Add in shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 min. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans till vegetables are tender and pecans are golden, about 6 min. Cold vegetables and pecans to room temperature, about 15 min.
- Whisk remaining 6 Tbsp. extra virgin 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 in lettuce. Peel and slice beets; add in to salad. Toss salad with sufficient dressing to coat. Sprinkle with Gorgonzola cheese and serve.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 579g | |
| Calories 1483 | |
| Calories from Fat 1219 | 82% |
| Total Fat 139.37g | 174% |
| Saturated Fat 31.18g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 1517mg | 63% |
| Potassium 1475mg | 42% |
| Total Carbs 38.71g | 10% |
| Dietary Fiber 12.7g | 42% |
| Sugars 24.19g | 16% |
| Protein 27.89g | 45% |
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