Beet Salad with Arugula Recipe
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Category: |
Category: |
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Ingredients: |
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 ( I substitute Red grapes a lot)
Dressing ( I only use about 1/2 of what is makes. Seems to last a week)
1/2 cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp dijon or dark mustard
1 garlic clove, pressed or finely minced
1/4 tsp salt
1/8 tsp black pepper
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Directions: |
Directions:
1. Prep Beets
Boil and skin the beets or:
Roast Beets:
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 and slice into halves and then wedges.
Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
2. How To Make Balsamic Vinaigrette: ( makes about twice of what you need)
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.
3. Toss Salad:
Transfer arugula and sliced beets to a large mixing bowl then drizzle dressing on salad and toss to evenly coat.
Add remaining salad ingredients: feta cheese, toasted pecans and dried cranberries or grapes.
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Website I copied this from
https://natashaskitchen.com/beet-salad-with-arugula-balsamic-vinaigrette/
Easy on the dressing, I probably use less than 1/2. Also this is a beet salad with arugula. There is a lot of beets in it.
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