My grandmother always grew beets and bottled them, so they hold a special place in my heart. This beet
salad recipe tastes fancy but is SO EASY to make. I love just using the canned beets, but for extra fancy
salad I bake the beets. I also love to steam the beet greens and toss them with lemon juice and butter.
Beet Salad with Arugula Ingredients:
6 medium, 2 lbs. beets cut off green tops.
5 oz - 6 cups baby arugula, rinsed and spun dry
1/2 cup feta cheese, crumbled
1/2 cup pecans, toasted plus 2 Tablespoons Sugar
1/2 cup dried cranberries
Vinaigrette Ingredients:
1/2 cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard,
1 teaspoon minced garlic
1/2 tsp salt
1/8 tsp black pepper
Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil. Wrap
each beet tightly in a sheet of foil and arrange a lined baking sheet. Bake in preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature. Wearing plastic disposable gloves, rub off the skins. Cut into halves and then wedges, then dice.
Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Sprinkle with
sugar, stir until sugar coats the pecans. Remove from heat and let cool.
Transfer the arugula to a large mixing bowl then add the remaining salad ingredients: sliced
beets, feta cheese, toasted pecans, and dried cranberries.
Balsamic Vinaigrette:
In a blender jar, combine all dressing ingredients and blend well to combine. Drizzle over salad to
taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.
Gluten Free as written, Dairy Free do not use the feta cheese. To make faster use canned diced beets.
You can add a grilled chicken breast for extra protein.
Jan Dairy Keen – Home of the Train