Beet Salad with Dates and Pecans
 
Ingredients
For each salad you will need:
  • 1 medium beet, roasted, peeled and sliced into julienne strips
  • Wild arugula (a generous handful)
  • One or two ounces of shaved Manchego
  • 1 fresh date, pitted and sliced into strips
  • A smattering of candied pecans (see recipe)
Champagne vinaigrette (see recipe)
Instructions
  1. Roast your beets, and cut into julienne strips.
  2. Add enough vinaigrette to lightly coat them. If you are using red and gold beets, keep them in separate bowls or they will all end up red.
  3. When you are ready to plate, put a handful of Arugula on each plate followed by the beets, cheese and slivered dates.
  4. Finish off by topping with the pecans.
  5. You may need a little more dressing, but usually I find that the dressing on the beets is sufficient.
  6. Serve immediately.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/beet-salad-dates-pecans/