COOK IT.
01
Slice beets into 3/4 “ rounds or wedges, toss with high smoke point oil, salt and pepper.
02
Smoke the beets - 250 ° F with fruitwood for 45 min - 1 hr.
03
Finish by grilling on medium high heat for 1-2 minutes per side.
04
Make dressing by shaking all ingredients together in an air tight container or mason jar.
05
Assemble the salad by tossing greens in dressing, top with smoked beets, goat cheese, orange segments, candied nuts, pickled onions and fresh thyme. Drizzle remaining dressing on top.
Bring all ingredients up to a boil, simmer for 2 minutes for firm slightly firm textured pickles, cook longer for softer pickled onions.