2-4 servings of spring lettuce mix
1 cup golden beets, peeled and chopped
1 tsp EVOO
1 tbsp honey
1/2 cup pecan halves, chopped
1/2 cup water
2 tbsp Maple Syrup
1/4 tsp Allspice
1/2 tsp brown sugar
1/4 cup feta cheese
1-2 tbsp homemade or bottled balsamic vinaigrette
salt and pepper to taste
Preheat oven to 350 degrees.
In a baking dish, toss the golden beets with the EVOO, honey, salt, and pepper. Roast in the oven 20-30 minutes, or until tender. Remove from oven and allow to cool. Store in the refrigerator until use.
Meanwhile, to a medium saucepan over high flame add the water, brown sugar, maple syrup, and allspice. Bring to a boil and reduce to a syrup consistency, about 15-20 minutes. Turn off the flame and stir in the chopped pecan halves.
Pour the pecans onto wax or parchment paper and allow to completely cool. Once cool, break apart into bite size pieces. Set aside.
To a mixing bowl, add the spring salad mix. Toss with just enough balsamic vinaigrette to lightly coat the lettuce. Divide into salad bowls.
To serve, top with the honey beets, feta, and candied pecans.