Beet Salad With Feta And Candied Pecans
If you are looking for an easy way to eat more beets, this sweet and salty beet salad with feta and arugula recipe is the one for you.
Ingredients
Beet Salad with Arugula
- 4-6 medium beets (approx 2 pounds)
- 5 oz baby arugula (approx 6 cups) rinsed and spun dry
- 1 ¼ cup feta cheese finely chopped
- 1 cup pecans
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons brown sugar
Balsamic Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves minced
- 1/4 teaspoon salt
- pinch black pepper
Instructions
How to Make Beet Salad with Arugula
- Preheat your oven to 400°F. Line a medium-sized baking sheet with foil. Wrap each beet individually in foil, ensuring they’re tightly sealed, and place them on the lined baking sheet. Bake for about 1 hour or until the largest beet can be easily pierced with a fork.
- Unwrap the beets and let them cool to room temperature. Once cooled, peel off the skins. Pro Tip: To avoid staining your hands, wear disposable gloves. Simply rub the beets, and the skins will slide right off.
- Cut off the root end to remove any part of the beet that touched the foil, then slice the beets into small, bite-sized pieces.
- Toast the pecans in olive oil and brown sugar, stirring frequently until they’re golden and fragrant. Remove from heat and allow them to cool.
- Place the arugula in a large mixing bowl, then add the rest of the salad ingredients: chopped beets, feta cheese, and toasted pecans.
How To Make Balsamic Vinaigrette
- In a medium bowl, whisk all the dressing ingredients until fully combined. Drizzle it over the salad, then toss everything together to evenly coat with the dressing. If you're not serving the salad right away, give the dressing another whisk before adding it.