Beet Salad with Arugula & Balsamic Vinaigrette by
Ingredients
Balsamic Vinaigrette:
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 garlic clove finely minced
1/4 teaspoon salt
1/8 teaspoon black pepper
Veggie Box Beets
5 oz (6 cups) baby arugula, rinsed and spun dry
1/2 cup pecans
1/2 cup dried cranberries
1/2 cup feta cheese
Instructions
Preheat oven to 400 F. Line a baking sheet with foil. Wrap each beet in a sheet of foil. Bake in oven for about an hour. Remove from oven, allow to cool, then peel skin and slice into halves then wedges.
Toast 1/2 cup of pecans in a dry skillet, tossing until golden. Add arugula to large mixing bowl, along with beets, cheese, pecans, and cranberries.
Balsamic Vinaigrette 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 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.
Toast 1/2 cup of pecans in a dry skillet, tossing until golden. Add arugula to large mixing bowl, along with beets, cheese, pecans, and cranberries.
Balsamic Vinaigrette 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 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.