Brighten up your brunch table with this zesty roasted beet and baby carrot salad! Packed with colorful veggies like red and yellow beets, tricolored baby carrots, and sweet Vidalia onion, this salad is a celebration of freshness and flavor. Tossed in pecan oil and seasoned with kosher salt, black pepper, and fresh tarragon, every bite bursts with fresh flavor. Top it off with Fortune Favors The Everything pecans for a delightful crunch, sunny-side-up eggs for that perfect runny yolk, and creamy goat cheese rounds for a touch of indulgence. Serve it over a bed of baby arugula for a brunch dish that's as beautiful as it is delicious!
Ingredients:
1 pound red beets
1 pound yellow beets
1 pound tricolored baby carrots
1 large Vidalia onion
2 tsp. pecan oil
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 tsp. fresh tarragon
1/2 cup Fortune Favors The Everything pecans
4 large eggs, cooked sunny side up
4 ounces baby arugula
1 (8-ounce) log of goat cheese, sliced into rounds
Preparation:
Preheat oven to 400. Place cleaned and trimmed beets on a foil-lined baking sheet. Cover tightly with foil and bake for 40 to 60 minutes until beets are soft and can be easily pierced with a skewer. When cool enough to handle, remove the skins and dice into 1-inch cubes. Onto the same baking sheet, combine the diced beets, baby carrots, and diced onion. Toss with the pecan oil, salt and black pepper. Increase the oven temperature to 450 and roast the veggies for 15 to 20 minutes until carrots are soft and onions are slightly charred. Remove from the oven and toss with fresh tarragon. Top with toasted pecans, sunny-side-up eggs, arugula and goat cheese rounds.
Recipe adapted with permission from ILovePecans
