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arugula and beet salad with balsamic vingrette

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

This an easy and tasty salad

yield 6 serving(s)
prep time 5 Min
cook time 20 Min
method Roast

Ingredients For arugula and beet salad with balsamic vingrette

  • BEETS
  • 3 lg
    washed and thinly sliced
  • SALAD
  • 4 c
    arugula
  • 1/2 c
    feta cheese
  • CANDIED PECANS
  • 2 c
    pecans
  • 1/4 c
    each butter and brown sugar
  • BALSAMIC DRESSING
  • 1/2 c
    balsamic vinegar
  • 1/2 c
    olive oil
  • 2 Tbsp
    brown sugar
  • salt and pepper to taste

How To Make arugula and beet salad with balsamic vingrette

  • 1
    For the beets thinly slice a mandolin works great. Wrap in foil and roast in 400 degree oven for 20 minutes. Let cool and refrigerate until ready to serve.
  • 2
    For the pecans Melt the butter and brown sugar together in skillet. Add the pecans. Coat well and spread out on wa paper until hardened and cold.
  • 3
    Mix the ingredients for dressing together and refrigerate until ready to serve.
  • 4
    Mix the arugula and dressing together. top with beets, feta cheese and pecans.
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