Top Chef Shares ROASTED BEET SALAD Secrets

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a similar tangy flavor at a lower cost.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and still add crunch.

Preheat the oven to 400°F (200°C).

In a small bowl, mix together 2 tablespoons of dark brown sugar, 2 tablespoons of maple syrup, and 3/4 teaspoon of spices.

Pour the sweet and spicy mix over 2 cups of pecans and toss well.

Transfer the pecans onto a parchment-lined baking sheet, spread them out evenly, and sprinkle with sea salt flakes.

Toast the pecans in the oven for 10 minutes.

In a small bowl, whisk together 2 tablespoons of neutral salad oil, 2 tablespoons of white balsamic vinegar, juice from 1/2 lemon, and a pinch of kosher salt. Optionally, add honey for a sweeter vinaigrette.

Scrub 2 pounds of beets under cold water, trim off the tops and bottoms, and rub them with a bit of vegetable oil.

Place the beets into a metal pan, cover tightly with foil, and roast in the oven for 1 hour.

After roasting, let the beets cool completely before peeling them by hand or using a paper towel to remove the skins.

Cut away any discolored areas from the beets and slice them into pieces.

In a bowl, combine the sliced beets with 1-2 tablespoons of chopped chives and about a third of the vinaigrette, tossing everything together.

In another bowl, add 4 cups of salad greens and 1/4 of a thinly sliced red onion, then toss with a third of the vinaigrette.

On serving plates, add the tossed greens, then the dressed beets, and crumble about 1/4 cup of goat's cheese over the top.

Sprinkle the spicy candy pecans over the salad, followed by sea salt flakes and freshly ground black pepper.

Serve the remaining vinaigrette on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens