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Blistered Beets with Sexy Dressing, Cambozola and Toasted Pecans
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Blistered Beets with Sexy Dressing, Cambozola and Toasted Pecans

Ingredients

  • Mixed greens (baby red and green lettuce, baby bok choy, baby chard etc.)
  • 1 teaspoon plus 2 tablespoons extra virgin olive oil
  • 2 or 3 roasted beets , peels removed and cut in quarters
  • 2 tablespoons brown rice vinegar , or good quality red wine vinegar
  • 1 clove garlic , minced
  • 1 teaspoon fresh thyme leaves (if you have it)
  • 3 tablespoon avocado oil or walnut oil
  • Real Salt or Murray River flake salt , or another quality salt
  • Freshly ground black pepper
  • ½ cup or so toasted pecans
  • 2 ounces Cambozola cheese , broken into small pieces

Instructions

  • Heat the first teaspoon of olive oil in a sauté pan until the oil evenly coats the pan. Toss in the quartered beets. On high flame, cook and stir until a few sides of each beet are blistered, about 3 minutes. (see note)
  • Transfer to a plate and set aside.
  • Make a sexy dressing. Mix the vinegar, garlic, thyme, the remaining 2 tablespoons olive oil along with the avocado oil in a bowl. Season to taste with salt and pepper.
  • Put a couple of tablespoons of the dressing in a bowl. Toss in 4 large handfuls of the lettuce mix and mix just to coat the lettuce lightly. Arrange on 4 plates.
  • Add the blistered beets to the same bowl. Toss with more dressing. Divide the beets around on top of the lettuce. Sprinkle each plate with some toasted pecans and pieces of Cambozola cheese.

Notes

I got this idea from Deborah Madison; when you finish beets like this you will know what she means by “blistered”, a definite color change, caramelization if you will.