A delicious green salad version of beet salad with pickled beets, oranges, feta, spiced pecans, tossed with a honey ginger balsamic vinaigrette.
Prep Time15 minutesmins
Cook Time20 minutesmins
Cool Time30 minutesmins
Total Time1 hourhr5 minutesmins
Course: Salad
Keyword: beets, Feta, oranges, spiced pecans
Servings: 4
Author: Cathy at ItsThyme2Cook custom creation
Ingredients
Salad
8cupsMixed Greens
8ounceshalved pickled baby beetsor cut large pickled beets into bite-sized pieces
1cuporange segmentsI peeled some Halos, but canned mandarin oranges, drained, would work too
3ouncescrumbled feta
2tablespoonssnipped fresh chives
Spiced Pecans
1cuppecan halves
1tablespoonbutter
1/4teaspooncinnamon
1/4teaspoonground nutmeg
1/8teaspooncayenne
1/4teaspoonsalt
1teaspoonsugar
Honey Ginger Balsamic Vinaigrette
1/4cupHoney Ginger Balsamic Vinegaror use a white balsamic + some finely grated ginger, to taste
1/4cuporange juice
1/4cupextra virgin olive oil
1tablespoonhoney
2teaspoonDijon
pinchof kosher salt
a few grinds of black pepper
Instructions
Salad
Place greens, beets, oranges, chives and feta in serving bowl which is large enough for tossing salad. Toss with desired amount of dressing and top with pecans.
Spiced Pecans
Preheat oven to 350 degrees. Place pecans in a bowl. Melt butter over low heat in small saucepan and stir in spices. Remove from heat and stir until well combined and sugar dissolves. Pour over pecans and mix well.
Spread pecans evenly on a baking sheet and bake, stirring often, until toasted and fragrant, about 10-15 minutes. Cool completely before serving. This recipe will make more than needed for the salad, but are great for snacking too. They can be kept covered in refrigerator for a week or can be frozen for future use.
Honey Ginger Balsamic Vinaigrette
Combine all ingredients in a a small jar or container with tight fitting lid and shake until well combined. Can be made in advance and refrigerator. Let sit at room temperature for 20-30 minutes prior to use.