Seared Bitter Greens Salad with Roasted Beets, Spiced Pecans & Roquefort
- 2 medium beets
- 4 small heads Treviso radicchio
- 4 heads Belgian endive
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- Sea salt
- Freshly ground black pepper
- 2/3 cup pecans
- 2 tablespoons honey
- Pinch cayenne
- 1/4 cup walnut oil
- 2 tablespoons champagne vinegar
- 3 ounces Roquefort cheese, divided
- 1/2 pound mixed greens, spinach or arugula
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Beets, medium (2)
- Belgian endive (4 heads)
- Greens, mixed (1/2 pound)
- Pecans (2/3 cup)
- Treviso radicchio (4 small heads)
- Condiments
- Balsamic vinegar (1/3 cup)
- Champagne vinegar (2 tablespoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cayenne (1 Pinch)
- Honey (5 tablespoons)
- Sea salt (1)
- Walnut oil (1/4 cup)
- Dairy
- Roquefort cheese (3 ounces)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published February 16, 2012 (1 year ago).
25 people saved this recipe.
