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 medium beets chopped into bite size pieces
- 5 oz baby arugula 1 box, 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
- 1 garlic clove minced
- pinch salt
- pinch black pepper
Instructions
How to Make Beet Salad with Arugula
- Preheat the oven to 400 degrees F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat tightly in foil and arrange on a lined baking sheet. Bake in a preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into small bite size pieces.
- Toast pecans in olive oil and brown sugar, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Add arugula to a large mixing bowl then add remaining salad ingredients: chopped beets, feta cheese, and toasted pecans.
How To Make Balsamic Vinaigrette
- In a medium bowl, combine all dressing ingredients and whisk well to combine. Drizzle over salad to taste. If not serving salad right away, whisk the dressing again just before drizzling over salad.