Tag Archives: Raw Pecans

Fuji Apple Pecan Beet Salad With White Balsamic Vinaigrette

I will admit it! I am a total salad crazed nut! I love to nosh on it! I never get tired of salad and have been eating them my whole life! You can totally chock them full of all different kinds of healthy ingredients and endless variations! So, I never get bored. You can make an entire meal of a salad with some kind of protein added, or make it a lighter side salad.

A useful tip when you are trying to lose weight or keep from gaining it back, is to fill your plate once with your meal, including salad. If you are still hungry and want to go back for seconds, make it more salad. It fills you up, and you are getting more vegetables and greens which can help reduce cravings.

Fuji Apple Pecan Beet Salad with White Balsamic Vinaigrette Dressing

Today I have a recipe for an Autumn salad that would be really wonderful served with Thanksgiving Dinner. It has a completely seasonal Fall vibe with fuji apple, golden beets and shallots. The white balsamic vinaigrette has just the right tanginess and compliments the sweet apple.

Fuji Apple Pecan Beet Salad with White Balsamic Vinagrette Bowl

Fuji Apple, Beet Pecan Salad with White Balsamic Vinaigrette

Ingredients for Salad:

1 Head of Butter Lettuce

1 Head of Iceburg Lettuce or Baby Romaine

1 Fuji Apple

2 Medium Golden Beets

1/2 Cup Thinly Sliced Shallots

1/4 Cup Raw Pecans

White Balsamic Salad Dressing:

1/4 Cup Extra Virgin Olive Oil

3 Tablespoons of White Balsamic Vinegar (I used 12 year old aged)

1 Teaspoon of Honey

1/2 Teaspoon Himalayan Pink Salt or Sea Salt, plus more for the beets

1/4 Teaspoon of Black Pepper, plus more for the beets

(Mix all the dressing ingredients together with a whisk until emulsified.)


Preheat your oven to 375º degrees. Rub the beets with 1/2 teaspoon olive oil each and sprinkle with some extra salt. Roast whole in the oven for 45 minutes until they pierce easily with a fork. (this can be done in advance).

Peel the beets and dice into small bite size pieces. Place the beets into a small bowl and toss with 1 Tablespoon of the balsamic dressing and 1/2 teaspoon of himalayan pink salt and 1/4 teaspoon of black pepper. Set aside.

Wash and spin your lettuce, tear into bite size pieces, and place in a salad bowl. Thinly slice the shallots, and dice the fuji apple into pieces the same size as the beets.

Add the shallots, apple, beets and pecans to your salad. When you are ready to serve the salad, toss with the remaining salad dressing.

You are ready to serve a beautiful Autumn salad in a bowl! This salad contains healthy fat from the olive oil and pecans, fruit and vegetables! But, most of all it is delicious!

Fuji Apple Pecan Beet Salad with White Balsamic Dressing


Eat Your Nutrients!

Eat Your Nutrients!

Quick Sauteed Beet Greens and Pecans

There is an abundance of fresh greens available during the growing season. Have you ever tried beet greens? They have a mild, appealing taste, and I like to mix it up to get in as many nutrients as I can.

Beet greens add variety to your diet, and are quite tasty, not to mention they have more minerals, vitamins and antioxidants than the root. The greens are best when they are young and tender. I found a bunch of golden beets recently at the local farm market, and the greens were glorious! Check out the second photo below! It was such a great find to be able to eat the whole vegetable, tops and all!

Here is an easy way to cook them up quickly and deliciously!

Sauteed Greens and Pecans

Quick Sauteed Beet Greens and Pecans


Fresh Golden Beets with Green Tops

Fresh Golden Beets with Green Tops

 Quick Sauteed Beet Greens with Pecans


6 Cups Fresh Beet Greens, washed and coarsely chopped

2 Tablespoons of Garlic Olive Oil (or 2 Tablespoons Olive Oil and 1 Tsp. Fresh minced garlic)

2 Tablespoons of Coarsely Chopped Raw Pecans

1 Pinch of Red Pepper Flakes

Salt (your favorite to taste)

Black Pepper (to taste)


In a large sautee pan on the stove top. Pour in the oil and heat over medium high heat. Add the garlic if using and red pepper flakes, cook briefly, about 30 seconds. Add the beet greens and toss until wilted and tender. Add salt and pepper to taste. Sprinkle with the pecans.

This is an easy and delicious side!

Eat Your Nutrients!

Eat Your Nutrients!


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