Arugula and Beet Salad with Balsamic Vingrette

1
barbara lentz

By
@blentz8

This an easy and tasty salad

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

How to Make Arugula and Beet Salad with Balsamic Vingrette

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.

Printable Recipe Card

About Arugula and Beet Salad with Balsamic Vingrette

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



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