One of my favorite places for lunch here in Chattanooga is Tupelo Honey Cafe. Have you been to there? They are all over the South, and they have a fantastic menu! I have not had anything that I didn’t like, but I think one of my favorite things on the menu is their Scarlet Beet Salad with Toasted Pecan Viniagrette. This salad is sooooo good!! I love it so much that I did a little research to try and find how to enjoy it at home. I found out that Tupelo Honey Cafe uses salt roasted beets in their Scarlet Salad. That is where you roast them covered in Kosher salt. I bet it would be amazing, but I have not tried that yet. I have used bottled beets (pickled or not) and it has worked GREAT and comes together quickly. One of these days I will try the salt roasting method though, it does sound wonderful! I like a Honey Goat cheese that I buy at Aldis for this and I use either plain toasted pecans or this method here for spiced ones. Either way, this salad is fantastic! The dressing is very tasty and very unique. I love it on other salads too (try peaches instead of the beets) and it is wonderful drizzled on roasted vegetables too! If you are ever in the South, I highly recommend Tupelo Honey Cafe for lunch! Of course this salad is fantastic, but you will love the complimentary fresh out of the oven biscuits with blueberry preserves, and the best fried green tomatoes served over goat cheese grits, sweet potato pancake served with peach pecan butter and more! My mouth is watering! If you come visit me, this is where we will go for a good taste of Southern cuisine. In the meantime, go make yourself this Scarlet Beet Salad with Toasted Pecan Viniagrette and some biscuits for lunch! Enjoy!!
Scarlet Beet Salad with Toasted Pecan Viniagrette (Like Tupelo Honey Cafe)
Ingredients
Salad
- Mixed Greens or Spinach
- Toasted or Spiced Pecans
- Beets (fresh roasted and cooled or bottled, pickled or plain)
- Goat Cheese, crumbled
Dressing
- ½ cup pecan halves
- ¼ cup white wine vinegar
- 2 tbsp real maple syrup
- 2 tbsp chopped shallot
- ¾ cup olive oil
- water for thinning, around ½ cup
- Salt and pepper to taste.
Instructions
- Preheat oven to 350 degrees. Place pecan halves on a cookie sheet.
- Bake the pecans, stirring occasionally, until toasted and fragrant. Around 10 minutes. Cool completely. Coarsely chop the pecans.
- In a high powered blender or food processor, add pecans, vinegar, syrup, and shallots. While blending, slowly add in olive oil. Blend until completely smooth. Add water as needed to thin.
- Season the dressing with salt and pepper.
- Store in the fridge for up to 3 weeks.
Salad inspired by Tupelo Honey Cafe and dressing from Wholesomelicious
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