Pecan & Veggie Brunch Salad

Recipe from Brenda McGranahan, Cinnabon and Benjamin Stanley, Baskin Robbins

This delightful brunch dish is full of color and flavor. The pecan oil is perfect for roasting vegetables at high heat, bringing out their earthy richness.

 

Ingredients:
• 1 pound red beets
• 1 pound yellow beets
• 1 pound tricolored baby carrots
• 1 large Vidalia onion, diced
• 2 tablespoons pecan oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh tarragon
• 1/2 cup pecan halves, toasted
• 4 large eggs, cooked sunny side up
• 4 ounces baby arugula
• 1 (8-ounce) log of goat cheese, sliced into rounds

 

Preparation:
Preheat oven to 400 degrees F.
1. Place cleaned and trimmed beets on a foil lined baking sheet. Cover tightly with foil and bake for 40 to 60 minutes until beets are soft and can be easily pierced with a skewer. When cool enough to handle, remove the skins and dice into 1-inch cubes.
2. Onto the same baking sheet, combine the diced beets, baby carrots, and diced onion. Toss with the pecan oil, salt and black pepper.
3. Increase the oven temperature to 450 degrees F. and roast the vegetables for 15 to 20 minutes until carrots are soft and onions are slightly charred. Remove from the oven and toss with fresh tarragon.
4. To serve, divide the Red Flannel Hash among 4 plates. Top with toasted pecans, sunny side up eggs, arugula and goat cheese rounds.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Serves: 4