From the menu of -- Kevin Rathbun Steak

A. Beets are coming back into season. This recipe from Kevin Rathbun Steak highlights the sweet flavors of roasted beets with tangy goat cheese, a citrus vinaigrette and crispy candied pecans. The folks at Rathbun Steak recommend the goat cheese from Sweet Grass Dairy in Thomasville and they serve a generous, double portion of this salad.

Kevin Rathbun Steak Beet Salad

Hands on: 15 minutes

Total time: 1 hour, 15 minutes

Serves: 8

2 pounds mixed red and gold beets

1/2 cup extra virgin olive oil, divided

Salt and pepper

2 tablespoons fresh lemon juice

1/4 pound soft mild goat cheese

Candied pecans, for garnish, see recipe

Baby greens, for garnish

Preheat oven to 300 degrees.

In a medium bowl, toss beets with 1/4 cup olive oil and sprinkle with salt and pepper. Wrap red beets and yellow beets separately in aluminum foil, place on cookie sheet. Bake until beets can be easily pierced with a knife, an hour to an hour-and-a-half. Allow beets to cool. Skins will peel off easily with your fingers. Can be baked and refrigerated up to 2 days in advance.

When ready to serve, slice beets into a medium bowl. Toss with lemon juice, remaining 1/4 cup olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Divide beets among eight cool plates. Divide goat cheese among plates and garnish with candied pecans and baby greens.

Per serving, with pecans: 446 calories (percent of calories from fat, 72), 8 grams protein, 25 grams carbohydrates, 4 grams fiber, 37 grams fat (7 grams saturated), 15 milligrams cholesterol, 309 milligrams sodium.

Candied Pecans:

Hands on: 5 minutes

Total time: 20 minutes

Makes 2 cups

2 cups whole pecans

1/2 cup granulated sugar

Preheat oven to 350 degrees. Line a rimmed cookie sheet with parchment paper. Grease lightly.

In a heatproof one-quart measuring cup, add pecans and fill with water to cover. Heat in microwave at full power for 4 to 5 minutes or until pecans are tender. Drain.

In a small bowl, combine pecans and sugar. Toss well to coat. Spread pecans on prepared cookie sheet and bake until crispy, about 10 minutes. May be made up to 2 weeks ahead of time.

Per 1/4-cup serving: 228 calories (percent of calories from fat, 68), 2 grams protein, 17 grams carbohydrates, 2 grams fiber, 18 grams fat (1 gram saturated), no cholesterol, trace sodium.

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