| ROASTED BEET AND PECAN SALAD |
Recipe supplied by Chef Intructor Jason Osbourne of the Charlotte
Technical Center Culinary Arts Department
1 cup beets
2 tbsp olive oil, plus more for sauteing
1/4 cup scallions, sliced thin
1/4 cup red wine vinegar
3 tbsp honey
1/2 cup pecans
Parsley
Salt
Pepper
Clean Beets and toss with olive oil, salt, and pepper. Roast at 375
degrees until fork tender. Place in a bowl and cover with plastic wrap.
Cool, peel and cut into small chunks. Heat a sauté pan, add oil and
sauté onions until soft. Deglaze with red wine vinegar, add honey and
adjust seasoning. Toss mixture with beets and parsley. Add pecans and
taste. Adjust seasoning if desired.
Technical Center Culinary Arts Department
1 cup beets
2 tbsp olive oil, plus more for sauteing
1/4 cup scallions, sliced thin
1/4 cup red wine vinegar
3 tbsp honey
1/2 cup pecans
Parsley
Salt
Pepper
Clean Beets and toss with olive oil, salt, and pepper. Roast at 375
degrees until fork tender. Place in a bowl and cover with plastic wrap.
Cool, peel and cut into small chunks. Heat a sauté pan, add oil and
sauté onions until soft. Deglaze with red wine vinegar, add honey and
adjust seasoning. Toss mixture with beets and parsley. Add pecans and
taste. Adjust seasoning if desired.
