Arugula Beet Salad with Candied Pecans & Gorgonzola Cheese

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.

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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.

If you like this salad you will love my Spiralized Beet Quinoa Salad as well. This Arugula Beet Salad goes perfectly with Baked Ziti, Low Carb Creamy Cauliflower Soup and Healthy Mexican Casserole!

All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte, Eggnog Latte and definitely some Spiked Apple Cider! 

Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!

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Recipe Ingredients

• arugula - or whatever greens you'd like. Pick your favorite greens!
• beets - I used a 15 ounce jar of beets that you can easily find in the grocery store.
• candied pecans -One of my favorite recipes! This is so easy to make, I promise. These candied pecans add a wonderful, slightly sweet taste to so many recipes. They are delicious to snack on their own as well and make fabulous holiday gifts!
• Gorgonzola cheese- or whatever cheese you'd like
• olive oil - Or your favorite oil for dressings. I like to use Extra Virgin Olive Ould for its light tastes.
• chia seed- packed with antioxidants and fiber. They add a wonderful light crunch and texture. You can easily leave these out of you don't have hem.

RECIPE FAQ'S and EXPERT TIPS

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Arugula Beet Salad with Candied Pecans & Gorgonzola Cheese

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.

5 from 14 votes

Print Pin Rate

Course: Appetizer, brunch, dinner, lunch, Salad

Cuisine: American

Diet: Vegetarian

Prep Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 209kcal

Author: Lauren Kelly

Ingredients

• ▢ 5 ounces baby arugula
• ▢ 1 pound beets, about 3-4 medium sized beets or a 15 ounce jar
• ▢ 3 tablespoons Candied Pecans
• ▢ ¼ 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

Store in an airtight in the refrigerator for 1-2 days. The greens may not be as crunchy, after a couple of days though.

You can use whatever greens you'd like in this salad.

If you are storing for later, I keep the candied pecans in a separate airtight container to preserve freshness, and then add right before I serve the salad.

Nutrition

Serving: 2cups | Calories: 209kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 288mg | Potassium: 562mg | Fiber: 5g | Sugar: 15g | Vitamin A: 963IU | Vitamin C: 11mg | Calcium: 149mg | Iron: 2mg

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