Beet Salad with Dates and Pecans
- 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)
- Roast your beets, and cut into julienne strips.
- 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.
- When you are ready to plate, put a handful of Arugula on each plate followed by the beets, cheese and slivered dates.
- Finish off by topping with the pecans.
- You may need a little more dressing, but usually I find that the dressing on the beets is sufficient.
- Serve immediately.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/beet-salad-dates-pecans/
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