Beet Salad with Arugula: A Healthy Twist on a Classic Dish
This beet salad with arugula is a colorful and nutritious option that balances sweet roasted beets with peppery arugula, crunchy pecans, and creamy gorgonzola cheese, all topped with a tangy balsamic vinaigrette.
Ingredients
- 1 lb bunch beets, about 4 medium beets, washed and trimmed
- 2 teaspoons lemon juice or vinegar
- 1/2 cup raw pecans
- 2 5 oz packages baby arugula
- 2-3 ounces gorgonzola cheese, or feta cheese
- Balsamic vinaigrette
Instructions
- Place the beets in a large saucepan and cover them with water. Add the lemon juice or vinegar to help prevent the beets from bleeding.
- Bring the water to a boil, reduce the heat, and simmer for 45 minutes to 1 hour until the beets are tender. You should be able to pierce them easily with a fork.
- Drain the beets and place the pot under cold running water. Once cooled, peel the skins off and quarter the beets. Set aside.
- Meanwhile, toast the pecans in a skillet over medium-low heat for about 2-5 minutes. Transfer them to a plate to cool.
- For the balsamic vinaigrette, combine your preferred ingredients in a blender and process until smooth. Adjust seasoning with salt and pepper.
- To assemble the salad, spread the arugula on a large platter or salad bowl. Top with roasted beets, toasted pecans, and crumbled gorgonzola cheese.
- Drizzle with balsamic vinaigrette just before serving, or serve the dressing on the side for guests to add themselves.