Roasted Beef Salad w/ Pink Lady Apples, Cnadied Pecans, Farm Greens, Goat Cheese, and a Honey Thyme Vinaigrette
(Serves 4)Courtesy of Chef Aaron Burgau of PatoisRate this Recipe!
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Roasted Beef Salad
8 slices of roasted red beets8 slices of roasted golden beets1 Pink Lady apple, skin on, cored and sliced thin4 oz. goat cheese2 oz. candied pecans4 oz. honey thyme vinaigrettesalt and pepper2 oz. market lettuce, arugula, frisee, bibb, mizzuna, etc.Roast beets separately in a pan in a half inch of water covered until fork tender, about 1 hour. Let cool and peel. Slice into circles about ¼ inch thick. Toss beets separately with 1 oz. of the vinaigrette and slat and pepper to taste. Arrange two of each beet on a plate alternating red and gold. Toss the remaining ingredients in a stainless bowl and add salt and pepper to taste. Place salad on top of beets and serve.
