- Preheat oven to 350°F. In a bowl, toss beets with half
of the olive oil. Arrange on baking sheets; roast until just tender,
about 1 hour; cool.
- To make Sour Cherry Dressing: In a small skillet, combine cherries,
wine and brandy. Bring to a boil over high heat; reduce heat
to low and cook, covered, for 5 minutes. Transfer mixture to
a blender container and puree while still warm. Blend in the
remaining 2 tablespoons oil, the sherry vinegar, salt and pepper.
Transfer to a small pitcher; set aside.
- In a dry skillet, over very low heat, heat pecans until they
begin to shine. Add butter, sugar, thyme and ground red pepper.
Increase heat to medium; cook and stir until sugar dissolves
and coats pecans. Immediately turn mixture onto a baking sheet
to cool.
- Peel and thinly slice roasted beets. Cut avocados lengthwise in halves;
twist to separate; remove pits by striking lightly with a knife blade
and twisting; with a spoon, scoop flesh from shells; thinly slice.
- Fan avocado slices on 12 salad plates, dividing evenly. Arrange beet
slices and arugula around avocados. Sprinkle with sugared nuts and
feta cheese. Drizzle with Sour Cherry Dressing.
YIELD: 12 portions
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