Best Beet Salad with Arugula
A vibrant salad combining tender roasted beets, peppery arugula, and creamy feta, perfect for picnics, dinner parties, or light lunches.
Ingredients
Salad Ingredients
- 2.2 lbs beets, peeled and cut into 1-inch chunks
- 6 oz arugula
- 1/2 cup feta (preferably President's Crumbled Feta for saltiness)
- 1 1/2 cups pecans
Dressing Ingredients
- 2.5 tbsp maple syrup (ensure it is 100% Grade A for best caramelization)
- 1/4 cup olive oil (suggested Lucini Premium Select for dressings)
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 tsp garlic powder
- 1/4 tsp black pepper
- Pinch sea salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the diced beets on a baking sheet. Drizzle with olive oil and sprinkle with sea salt. Toss to coat evenly.
- Roast the beets for 30-35 minutes, or until tender. Stir halfway through for even cooking.
- While the beets roast, toast the pecans in a dry skillet over medium heat until fragrant, about 5 minutes.
- In a small bowl, whisk together maple syrup, balsamic vinegar, dijon mustard, garlic powder, black pepper, and remaining olive oil.
- Once the beets are done, let them cool slightly before combining them in a large bowl with arugula, toasted pecans, and feta.
- Drizzle the dressing over the salad, toss gently, and serve immediately.
Notes
Add citrus zest for a bright flavor. Customize with your favorite nuts, like walnuts or almonds. Serve with fresh bread for a fulfilling meal.