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Before you make this salad, do yourself a favor and go out and pick up some goat cheese, it will put it over the top. This kind of turned into a "I have 3 pounds of roasted beets, what should I do with them?" situation, and I kind of hate lettuce but I buy it anyway, then remember I don't like it. Issues, I tell you.
- A few handfuls of romaine lettuce (or whatever lettuce you like), chopped
- 1 cup of roasted beets, diced (if you've made your beets ahead of time, toss them in some coconut oil in a skillet and warm them up a bit)
- 1/4 of a Granny smith apple, diced
- 1/2 of a roasted red onion*, sliced
- 2T chopped pecans
Dressing:
- 2T red wine vinegar
- 1T olive oil
- 1t dijon mustard
- 1t lemon juice
- Salt & Pepper to taste
How are you going to roast the red onion, you ask? Simple. Take a whole red onion, thinly sliced, and toss it with 1-2 tablespoons of olive oil and sprinkle with salt and roast at 400 degrees for about 30 minutes. Remove and toss in 1 tablespoon of balsamic vinegar.
In a large bowl combine all of your ingredients and if you're nice, this will serve two. If you're selfish and hungry (and live alone like I do), this will make one big salad. The flavor of the roasted beets paired with the crisp apple and mellow onions are kind of awesome.
