I used to hate beets-until I tasted fresh ones! This salad highlights the different textures of the ingredients as well as the sweetness of the beets. The dressing can be as sweet or as tart as you like! Yummy!
Notes from the Test Kitchen:
This salad makes such a lovely presentation. It's a treat any day of the week, but would also be perfect for a special occasion luncheon or dinner. I didn't have Sherry vinegar on hand, but this delicious salad was well worth an extra trip to the store.
Wash and dry beets. Toss with oil and place on sided cookie sheet. Preheat oven to 400 degrees and roast for 1 hr. or until tender when pierced with the point of a knife. Let cool and peel (I use rubber gloves, they stain hands!). Dice beets into bite size pieces. Set aside.
Toast the pecans and roughly chop. Crumble goat cheese.
Arrange spring mix in bowl or serving plate. Top with diced beets, crumbled cheese and toasted nuts.
Mix vinaigrette, it should be tart-sweet. Adjust seasonings to taste. Pour over salad and toss lightly. Serve and enjoy!