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Prep Time: 1½ Hours
Yields: 4–6 Servings

Root vegetables and pecans are plentiful at the holiday season. This recipe takes advantage of this bounty and adds a unique flavor to your holiday menu.

6 small unpeeled beets, scrubbed, tops removed
10 shallots, peeled
⅔ cup pecans,  halved
salt and black pepper to taste
6½ tbsps olive oil, divided
2 tbsps red wine vinegar
1 large clove garlic, peeled and minced
2 small heads Boston lettuce, torn and rinsed
⅔ cup Gorgonzola cheese, crumbled

Preheat oven to 375°F. Brush large baking sheet with ½ tablespoon olive oil. Place beets on prepared baking sheet and roast 30 minutes. Add shallots to beets on baking sheet. Sprinkle with salt and pepper, tossing to coat well. Roast an additional 30 minutes. Push beets and shallots from one corner of baking sheet and spread pecans. Roast beets, shallots and pecans an additional 5–6 minutes or until vegetables are tender and pecans are golden brown. Remove from oven and allow vegetables and pecans to cool to room temperature. In a small bowl, whisk remaining 6 tablespoons olive oil, vinegar and garlic until well blended. Season to taste with salt and pepper. Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets into ¼-inch slices then add to salad mixture. Drizzle with dressing and toss until salad is coated. Sprinkle with cheese and serve immediately.    




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