This Arugula Beet Salad with Candied Pecans and Gorgonzola Cheese is not only simple to make and minutes to prepare, but it’s also delicious with a beautiful presentation.
Why You Should Make This Recipe
You could easily make this a spinach salad if you’d like because let’s be real, anything tastes great with candied pecans. This is one of those perfect, healthy, quick dinner ideas that we are always searching for.
This salad may have a pretty presentation and is super easy to make, but it’s also very nutritious.
Also, this gorgeous salad has festive colors for the holidays too.
I have also added shredded chicken to this to make this a complete meal. To be honest, it just kind of worked out that way because I had planned to make this and I had a rotisserie chicken in the refrigerator. It was delicious, and again it looked beautiful.
Recipe Ingredients
For the salad:
- arugula – or whatever greens you’d like
- beets – I used a 15 ounce jar
- candied pecans (one of my favorite recipes!)
- Gorgonzola cheese- or whatever cheese you’d like
For the dressing:
- Dijon mustard
- balsamic vinegar
- olive oil – Or your favorite oil for dressings
- salt and pepper
- garlic
- fresh basil
- chia seed- packed with antioxidants and fiber
RECIPE FAQ’S and EXPERT TIPS
Yes! Simply add them to your favorite greens to add lots of flavor. Raw beets contain more vitamins, minerals and antioxidants than cooked beets.
Absolutely! The possibilities are endless in this salad. I have made this with feta cheese, Roquefort, fresh chunks of Parmesan and provolone. Although I like the gorgonzola and Parmesan the best, the feta cheese was a definite close second.
Of course! You can easily use Swiss chard, spinach, kale or another leafy green that you like.
Related Recipes
Greek Artichoke Cauliflower Rice Salad
Harvest Cobb Salad from Damn Delicious
Simple Salad with Orange Vinaigrette
Roasted Root Vegetable and Kale Salad with Creamy Turmeric Dressing from Gourmande in the Kitchen
Arugula Beet Salad with Candied Pecans & Gorgonzola Cheese
Ingredients
- 5 ounces baby arugula
- 1 pound beets, about 3-4 medium sized beets or a 15 ounce jar
- 3 tablespoons Candied Pecans
- 1/4 cup Gorgonzola cheese, crumbled
- For the dressing:
- 1 tablespoon Dijon mustard
- 5 tablespoons Balsamic vinegar
- 1 tablespoon olive oil, or oil of choice
- 1 tablespoon ground chia seed
- 1 large garlic clove, finely chopped
- 1 tablespoon fresh basil
- salt and pepper to taste
Instructions
- Place arugula in large bowl.
- Scrub beets clean and place in steamer basket. Cook about 30 minutes until cooked through. Allow to cool, then rub skins off and cut into 1 inch slices. Place on top of arugula.
- Take a clean, empty mason jar or tupperware with a lid and add the mustard, balsamic vinegar, oil, salt, chia seed and freshly ground black pepper.
- Add the chopped garlic along with the fresh basil.
- Cover the jar and shake well to blend. Set aside.
- Put candied pecans and Gorgonzola cheese on top of arugula. Top with dressing. Serve immediately.
Notes
Nutrition
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Eating recipes from your website helps me to really experience the satisfaction of whole food based meals. This salad was so so good. What a delicious combination of earthy beets and rich cheese. And the pecans were a lovely treat within the mix. So yummy!
This salad was FULL of flavor and didn’t change a thing. So good!
I am always trying to add more iron to my diet, and I know beets are a great source, but I have a hard time eating them plain. This salad is so yummy! My new favorite way to eat beets. The candied pecans are an amazing addition. 🙂
Such a great and delicious salad! My hubby and I absolutely loved this recipe, so refreshing and tasty! I can’t wait to make this again!
Yum! This salad is perfect to go with our lunch today! My hubby is going to absolutely love this!
Oh my, this is totally my kind of salad!! Its incredibly delicious!!
This salad was amazing. Super flavorful and the perfect lunch. Thanks for sharing, we loved it!
I made the beet salad. I added 1 tsp to the dressing it was sooo good
I am so glad you liked it!
Hi! How does one “rub off the skin?” Looks wonderful !
I know, Therese! Your fingers will definitely be pink! Thanks for stopping by!
I can’t wait to make this and I am going to roast the beets rather than steam! Heavenly!
Roasting beets sounds amazing, I hope you like it Sandy!
I at this wonderful warm beet salad & i am wondering if anyone has resepy
Is there a fruit or vegetable that I could substitute for the beets? My husband hates beets, but I’d like to try this salad.
Hi Lynnette! Any fruit or vegetable would be delicious in this salad! Maybe some berries? I hope you like it!
This salad looks both beautiful and delicious, a winning combo in my kitchen. Do you have any suggestions for adding protein to it, for those of us in need of our red meat? Crumbles of ground beef? Better with chunks of chicken? I would love to try this for my luncheon this week.
Hi Cathleen! I personally think chicken or maybe even tuna would be delicious in this salad! I hope you like it, let me know what you think!
Where can I find candied pecans?
Hi Gina! The recipe for a healthier version is here https://laurenkellynutrition.com/candied-pecans/ but you can also buy them at the store. Thank you!
This is indeed a pretty salad but it also sounds soo soo good!