GEEK EATS: Roasted Beet and Goat Cheese Salad Recipe From Sunshine Seasons

Today Daps Magic continues its series of salad recipes for enjoying throughout the summer. Today’s salad comes from EPCOT’s Sunshine Seasons. It is a Roasted Beet and Goat Cheese Salad. This recipe has beets, candied pecans, and peppered goat cheese and makes for a perfect summertime salad. Check out the recipe below, give it a shot, and then share how it turned out in the comments below!

GEEK EATS: Roasted Beet and Goat Cheese Salad Recipe From Sunshine Seasons

Servings: 4

Notes

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Ingredients

ROASTED BEETS

• 2 small golden beets
• 2 small red beets
• 2 tablespoons vegetable oil
• Coarse salt, freshly ground black pepper, to taste

CANDIED PECANS

• 2 tablespoons water
• 6 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1 1/2 cups pecan halves

PEPPERED GOAT CHEESE

• 1 (4-ounce) log goat cheese
• 1 teaspoon freshly ground black pepper

ROASTED BEET AND GOAT CHEESE SALAD

• 2 tablespoons honey
• 1/4 cup sherry vinegar
• 3/4 cups olive oil
• Salt and pepper, to taste
• 8 cups mixed salad greens
• 4 flatbread crackers

Instructions

FOR ROASTED BEETS:

1. Preheat oven to 375°F.
2. Trim the tops and bottoms of beets and wash thoroughly. Coat with vegetable oil, salt, and pepper. Place on a roasting pan, add 1 1/2 cups of water, and bake for about 90 minutes or until beets can easily be pierced with a knife.
3. When beets are tender, remove from oven, transfer to a bowl and cover with foil. (This will allow the beets to steam and the skin to come off easily.) After beets cool, remove skin and dice; refrigerate.

FOR CANDIED PECANS

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. In a small saucepan over medium heat, blend the water, sugar, vanilla,
3. and cinnamon. Bring to a boil and reduce to the consistency of syrup.
4. Place the pecans in a glass mixing bowl and pour the hot syrup over the
5. pecans; spread on prepared pan and bake for 8 minutes.
6. Remove from oven and cool.

FOR PEPPERED GOAT CHEESE:

1. Coat goat cheese with black pepper, then cut into 8 equal pieces.
2. Refrigerate until ready to assemble salad.

FOR ROASTED BEET AND GOAT CHEESE SALAD:

1. Combine the honey and vinegar in a small bowl. Whisk until honey is dissolved. Slowly add the oil, whisking continually, until well combined. Season to taste with salt and pepper.
2. Toss greens with dressing and divide evenly among 4 plates.
3. Top with reserved beets, candied pecans, and peppered goat cheese. Serve with flatbread crackers.

How did this recipe turn out for you? Did you pick up any tips that are worth sharing? Share your thoughts and opinions in the comments below!