Roasted Beet and Candied Pecan Salad

I had a salad similar to this at the Delux Burger Bar on the west end (Restaurant Review in a Minute: The food was good but overpriced, the decor was minimal but tacky, the service was friendly but the polo shirt uniforms were off-putting). Having decided not to put the restaurant in my regular rotation, I still wanted to have the salad again, so here is my version. I made it for Mother’s Day this year and it was a big hit.

P.S. I’ve decided that after today, I’m going to start posting every other day rather than every day. I think that this will be better for me and for you, but please feel free to leave me a comment if you disagree.

Roasted Beet and Candied Pecan Salad

3 large beets, diced (about 2 cups)
2 Tbsp. olive oil
½ tsp. cumin
½ tsp. salt

½ cup pecan halves
2 Tbsp. butter or margarine
1 Tbsp. light brown sugar

¼ cup fresh dill, snipped
1 cup goat feta, crumbled
5 oz. mixed greens

¼ cup olive oil
4 tsp. balsamic vinegar
3 tsp. Dijon mustard
½ tsp. maple syrup
¼ tsp. freshly ground pepper

1. Preheat oven to 450F. Cut the beets into ½-inch dice and put them in an 8-inch baking pan. Pour oil, salt and cumin over them and coat to toss. Roast the beets for 30 minutes, turning once during the process. Cool and set aside.
2. In a large non-stick skillet. Heat the butter or margarine over medium high heat. Add the pecans and sauté until fragrant and toasty, about five minutes. Add the brown sugar and heat until it absorbs the oil and sticks to the pecans. Stir constantly throughout this process. Cool and set aside.
3. Mix olive oil, vinegar, mustard, syrup and pepper. Set aside.
4. Arrange greens in a serving platter or bowl. Arrange snipped dill, crumbled feta, beets, pecans on top. Pour on dressing. Toss immediately before serving.