Beet Salad with Arugula and Balsamic Vinaigrette
Salads
Ingredients
Salad:
- 6 medium 2 lbs beets
- 5 oz 6 cups baby arugula, rinsed and spun dry
- 4 oz or 1/2 cup feta cheese diced or crumbled
- 1/2 cup pecans toasted
- 1/2 cup dried cranberries
Balsamic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp dijon mustard
- 1 garlic clove pressed or finely minced
- 1/4 tsp salt
- 1/8 tsp black pepper
Directions
Salad:
1. Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
2. Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
3. Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
Vinaigrette:
1. In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
Notes
Use disposable gloves to keep your hands clean. Rub the beet and the skins will come right off. Slice off the root end to discard all part of the beet that touched foil.
Nutrition
Calories: 308 kcal
Saturated Fat 5g
Cholesterol 16mg
Sodium 409mg
Potassium 408mg