Name: Mâche Salad with Beets, Pecans, and Goat Cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 c cubed beets; 1/2 Tb ghee or coconut oil, melted; 1/4 c toasted pecans; 2-3 c mâche leaves; 2-3 Tb goat cheese; 1 Tb balsamic vinegar; 3 Tb olive oil

Ingredients

Units Scale

1/2 c cubed beets
1/2 Tb ghee or coconut oil, melted
1/4 c toasted pecans
2-3 c mâche leaves
2-3 Tb goat cheese

Basic Balsamic Vinaigrette

1 Tb balsamic vinegar
3 Tb olive oil

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Instructions

Preheat oven to 400 degrees.
Toss the cubed beets in melted ghee/coconut oil to coat. Spread out on a parchment paper-lined baking sheet. Roast for 40 minutes, stirring halfway through.
While the beets are roasting, toast the pecans if necessary. In a small skillet over medium-low heat, add the pecans. Stir occasionally until fragrant (about 5 minutes). Remove from heat.
After beets have finished roasting, assemble the salad in a small bowl with mâche on the bottom and topped with toasted pecans, beets, and goat cheese.
If using balsamic vinaigrette, prepare by adding balsamic vinegar and olive oil to a small bowl and whisking (or cover and shake) to emulsify. Drizzle over salad.

Nutrition

Serving Size: 1 salad