Arugula and Beet Salad with Balsamic Vingrette

barbara lentz

By
@blentz8

This an easy and tasty salad


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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

Directions Step-By-Step

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.

About this Recipe

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