Beet & Heat Salad

• 1 whole Beet, Roasted At 425 Degrees For An Hour
• 1/4 cups Pecan Pieces
• 2 Tablespoons Brown Sugar
• 1/4 teaspoons Cayenne Pepper
• 2 cups Romaine Or Spring Mix Lettuces
• 1/4 cups Crumbled Goat Cheese
• 1/4 cups White Wine Vinegar
• 1 teaspoon Dry Mustard
• 1 pinch Salt And Pepper
• Olive Oil For Dressing, To Taste

1. After the roasted beet has cooled for 10 minutes, take off skin and slice. Chop lettuce.
2. Toast pecan pieces in a small skillet. Over very low heat, add brown sugar and cayenne and stir to combine. Remove from heat.
3. Separate lettuce among two plates. Add beet slices. Sprinkle on pecans and goat cheese.
4. In a small bowl, whisk together vinegar, salt, pepper, and mustard. Slowly stream in olive oil, tasting frequently, until it is to your liking. (I like just a little oil so it's still very tangy.)
5. Drizzle vinaigrette over the salad right before serving.

hour, ubc, brown sugar, ubc, ubc, ubc, dry mustard, salt, olive oil

Taken from tastykitchen.com/recipes/salads/beet-heat-salad/ (may not work)