Ingredients
1/3
cup fig (or strawberry) jam
4
red baby beets, peeled and diced
4
golden baby beets, peeled and diced
1/2
cup coarsely chopped pecans
4
tbsp finely crumbled goat cheese
Directions
2.
Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
4.
In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.
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