Arugula and Beet Salad with Balsamic Vingrette

barbara lentz

By
@blentz8

This an easy and tasty salad


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
5 Min
Cook:
20 Min
Method:
Roast

Ingredients

BEETS

3 large
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

Step-By-Step

1For 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.
2For 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.
3Mix the ingredients for dressing together and refrigerate until ready to serve.
4Mix the arugula and dressing together. top with beets, feta cheese and pecans.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American