Colorful and delicious beet and goat cheese salad features mixed greens, candied pecans, mandarin oranges, beets, and goat cheese w/ citrus dressing!
Make Salad Dressing: Measure fresh squeezed orange juice, zest, Dijon mustard, honey, salt, onion powder, poppyseeds and vegetable oil into small bowl. Mix with a wire whisk or fork, until completely blended. NOTE: You can use a food processor or blender for this step, but do not add poppyseeds until AFTER dressing is fully blended. Store (covered) in refrigerator until time to dress the salad and serve.
To Make Candied Pecans: Melt butter in skillet on medium low heat. Add pecan halves, brown sugar, and cinnamon. Stir together until pecans are coated. Cook, stirring often, on medium low heat until pecans become sticky and most of the butter has dissipated (4-5 minutes). Remove pecans with a fork; place them on foil or wax paper, leaving space between each one. They will be sticky. Let pecans sit at room temperature. The glaze firms up as they cool.
Assemble Salad Right Before Serving: Place chilled salad greens in bowl; top with mandarin oranges and beets. Add goat cheese and candied pecans. Once salad is assembled, do not toss until dressing has been added, and you're ready to serve! This is so the beets don't discolor salad ahead of time! NOTE: If you HAVE to make this salad ahead, cover with plastic wrap at this point, and refrigerate (without dressing OR mixing).
To Serve: When ready to serve salad, give dressing a final whisk, and pour it over prepared salad. GENTLY toss, to combine. Serve, and enjoy!
Beet and Goat Cheese Salad (with citrus dressing) https://www.thegratefulgirlcooks.com/beet-and-goat-cheese-salad/