arugula and beet salad with balsamic vingrette

Name: Arugula and Beet Salad with Balsamic Vingrette
Prep time: 5 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: ## BEETS; 3 large washed and thinly sliced; ## SALAD; 4 cup(s) arugula; 1/2 cup(s) feta cheese; ## CANDIED PECANS; 2 cup(s) pecans; 1/4 cup(s) each butter and brown sugar; ## BALSAMIC DRESSING; 1/2 cup(s) balsamic vinegar; 1/2 cup(s) olive oil; 2 tablespoon(s) brown sugar; - salt and pepper to taste

10 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Apr 2, 2016

This an easy and tasty salad

Rate

prep time 5 Min

cook time 20 Min

method Roast

yield 6 serving(s)

Ingredients

BEETS
3 large washed and thinly sliced
SALAD
4 cups arugula
1/2 cup feta cheese
CANDIED PECANS
2 cups pecans
1/4 cup each butter and brown sugar
BALSAMIC DRESSING
1/2 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons brown sugar
- salt and pepper to taste

How To Make arugula and beet salad with balsamic vingrette

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.

Step 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.
Step 3

Mix the ingredients for dressing together and refrigerate until ready to serve.
Step 4

Mix the arugula and dressing together. top with beets, feta cheese and pecans.
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