This one pan wonder is perfect for a cold fall day. Place sliced pork and cooked beets over spring mix and drizzle with a homemade honey-balsamic vinaigrette.

Pecan-Crusted Pork and Beet Salad

Preheat oven to 425°F. Line a rimmed baking pan with foil. Place pork on prepared pan; season with salt and pepper.

Combine mustard and 1 Tbsp. honey in a small bowl. Spread mustard mixture over top and sides of pork. Press pecans into top and sides of pork. 

Cut beets into thin wedges. Arrange around pork in pan. Roast, lightly covered with foil, for 30 minutes or until beets are tender and an instant-read thermometer inserted into the pork registers 145˚F. Cover pork with foil and let stand  for 15 minutes before slicing.

When blasted with an oven’s dry heat, beets sweeten considerably as roasting coaxes forth their natural sugars. Beets also add glorious color to salads.

Whisk together oil, remaining 1 Tbsp. honey and vinegar in a large bowl. Season to taste with salt. Add salad mix and toss to combine. Divide salad mixture among serving plates. Add beets, apple and pork slices and goat cheese. If desired, sprinkle with additional pepper.