Beet Salad with Candied Pecans
(quantities are per serving)


Dark cherry balsamic vinaigrette, 1 oz. (Sold at Nordstrom)
Marinated roasted beets, 5 oz. (Trader Joe's has great shrink wrap pkgs of cooked beets-no need to roast)
Organic Spring Mix, 1 3/4 oz
Marinated Julienned Red Onions
Candied pecans, 1 1/2 oz (or herbed pecans from Trader Joe's)
Kosher salt & black pepper to taste
Goat cheese, hand crumbled, dime size, 3/4 oz.


1. In a clean 6 qt. stainless steel bowl, ladle 1 oz of the dark cherry balsamic vinaigrette. Add the marinated beets and marinated julienned red onions, organic spring mix and candied pecans. Season with salt and pepper.
2. Using tongs, toss together well, thoroughly coating the greens. Then shake the bowl so that the heavier ingredients fall to the bottom and the lettuce rises to the top.
3. Present in a chilled serving bowl, stack in a criss-cross pattern, creating height in the center, and arrange some of the colorful ingredients on top.
4. Garnish with goat cheese scattered over top of the salad.