Description
This Best Beet Salad with Arugula combines earthy roasted beets, peppery fresh arugula, tangy crumbled feta, and sweet candied pecans tossed in a flavorful balsamic Dijon vinaigrette. It’s a colorful, satisfying salad perfect for lunch, dinner, or a special occasion.
Ingredients
- For the Beets and Salad:
- 2.2 pounds beets, peeled and cut into 1-inch chunks
- 6 ounces fresh arugula
- 1/2 cup crumbled feta cheese
- For the Candied Pecans:
- 1 1/2 cups pecans
- 2 1/2 tablespoons pure maple syrup
- For the Balsamic Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of sea salt, to taste
Instructions
- Cook the beets: Wash the beets thoroughly and trim the ends. Cut larger beets in half if needed for even cooking. Roast at 400°F for 50–60 minutes, until tender when pierced with a fork. Alternatively, boil for 50–60 minutes or cook in a pressure cooker with 1 cup of water for about 20 minutes, following your appliance’s instructions.
- Cool the beets: Transfer the cooked beets to a bowl of ice water and let them cool completely. Once cool, gently rub off the skins under running water or with a damp paper towel. Cut into 1-inch chunks if not already cut.
- Make the candied pecans: Heat a dry skillet over medium heat. Add the pecans and toast for 3–4 minutes, stirring frequently until fragrant and lightly browned. Reduce the heat to low, add the maple syrup, and stir constantly for about 1 minute until the pecans are coated. Transfer to parchment paper and let cool completely.
- Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, black pepper, and a pinch of sea salt until well combined. Taste and adjust the seasoning as desired.
- Assemble the salad: Place the fresh arugula in a large salad bowl. Add the cooled beet chunks and candied pecans. Crumble the feta cheese over the top.
- Dress and serve: Pour the balsamic dressing over the salad and toss gently until the ingredients are coated. Divide among six serving bowls or plates and serve immediately.
Notes
- Roasting tip: Roasting the beets brings out their natural sweetness and creates a deeper flavor that pairs beautifully with the maple-glazed pecans.
- Cool the beets completely: Let the beets cool before assembling the salad to keep the arugula fresh and prevent the feta from softening too much.
- Keep the pecans crunchy: Allow the candied pecans to cool completely on parchment paper before adding them to the salad.
- Make ahead: Cook the beets, prepare the dressing, and make the candied pecans ahead of time. Store each separately and assemble just before serving.
- Customize: Adjust the amount of feta and dressing to taste. For a vegetarian version, choose feta made without animal rennet.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American