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

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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

  • 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.

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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