Beets will forever be on that fine line of you either love them or hate them and if you hate them… this recipe is NOT for you.
I like to channel my inner Dwight Schrute and fully embrace beets and their earthy flavor. This time I went even further by using their greens in this salad and pickled the stems to use in other dishes, putting every bit of them to good use. To balance out the strong beet flavor, I added some roasted butternut squash, candied pecans for a little sweetness and crunch, goat cheese crumbles for tangy richness, and then drizzled a balsamic reduction across the top. This winter salad ended up being as pretty and colorful as it is healthy and filling!