My mother always made pickled beets at home growing up on the east coast, but eating beets any other way was not a thing. Then I realized about three years back that beets are pretty darn good without the pickling…Doh! This recipe is super easy to make, yummy, and oh yeah, healthy too!
How to whip up this salad:
I skin the beets at the start with the old potato peeler. Many recipes suggest doing this after they are cooked and cooled. Tried this and it was way messier than doing the peeling at the start.
Preheat the oven to 400˚F. Wrap each beat in tin foil, wrapping tightly to seal and arrange the beets on the lined baking sheet. Bake in a preheated oven for 1 hour or until largest beet is easily pierced. Remove from oven, unwrap and allow to cool then peel the skins and slice into halves and then wedges.
While the beets are cooking you can start your balsamic dressing. In a mason jar, combine all dressing ingredients (1/2 cup extra virgin olive oil, 3 Tbsp balsamic vinegar, 1 Tbsp dijon mustard, 1 pressed garlic clove, 1/4 tsp salt and 1/8 tsp pepper) and shake well.
Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and cool to room temperature.
Transfer the arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, 1/2 cup feta cheese, 1/2 cup toasted pecans and 1/2 cup dried cranberries.
Drizzle your dressing to taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.
Ingredients for Beet Salad with Arugula:
6 medium (2 lbs) beets
5 oz (6 cups) baby arugula, rinsed and spun dry
4 oz or 1/2 cup feta cheese, diced or crumbled
1/2 cup pecans, toasted
1/2 cup dried cranberries
Balsamic Vinaigrette Ingredients:
1/2 cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp dijon mustard
1 garlic clove, pressed or finely minced
1/4 tsp salt
1/8 tsp black pepper