Beet Salad with Arugula and Balsamic Vinaigrette


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 (we love Grey Poupon brand)

1 garlic clove, pressed or finely minced

1/4 tsp salt

1/8 tsp black pepper


Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat in a sheet of 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 them to cool to room temperature then peel the skins and slice into halves and then wedges.

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.

How To Make Balsamic Vinaigrette:

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 to combine and add to the salad to taste.

If not serving salad right away, shake the dressing again just before drizzling over the salad.


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Image by Markus Spiske