Roasted Beet Salad With Candied Nuts

First; don’t judge the beets!

I am not, normally, a fan either, but roasting sliced beets brings out the sweetness; and draining and rinsing them well helps to get rid of some of that “dirt” taste.

Oh. Did I mention that this salad starts with canned, sliced beets?

Makes for a wicked simple to toss together, and deliciously different salad for any day, really, but how very nice on your holiday table? Especially with those spiced nuts…

•2 cans sliced beets
•Coarse sea salt
•Baby spinach
•Romaine lettuce
•Red onion, thinly sliced

Spiced Nuts:
•2 heaping cups walnuts
•1/2 cup confectioners’ sugar
•1/2 tsp Seasoned Salt
•1 tsp steak seasoning

Heat your oven to 350º.

Drain and rinse the sliced beets, then pat dry.

Arrange the beets in a single layer on a large roasting pan and sprinkle with sea salt.

Bake to 10 to 20 minutes, until the beets have turned a deep, dark red.

Remove from the oven and cool.

Keep the oven at 350º and line a baking pan with parchment paper.

Bring a pot of water to a boil, then add the walnuts and blanch for three minutes.

Note: if you’d prefer to use pecans, blanch for only 30 seconds.

Whisk the confectioners’ sugar together with the seasoned salt and steak seasoning in a small bowl.

Toss the boiled nuts in the sugar mixture until coated, then arrange in a single layer on the parchment lined baking pan.

Bake for ten to fifteen minutes, rotating the pan after five minutes or so.

Keep an eye on the nuts, as the sugar can burn quickly.

Set aside to cool and store in a tightly lidded container.

To make your salad, toss the baby spinach with chopped Romaine, then arrange on a platter. Top with the thinly sliced red onion, roasted beets, and candied nuts.

Serve with Sanford House Dressing.

Truly, a feast day worthy salad.


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