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    Home » Recipes » Salads » Arugula Beet Salad with Candied Pecans & Gorgonzola Cheese

    Arugula Beet Salad with Candied Pecans & Gorgonzola Cheese

    Published: Jan 14, 2022 · Modified: Jan 14, 2022 by Lauren Kelly · This post may contain affiliate links.

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    Arugula Beet Salad with Beets Candied Pecans and 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.

    Close up of arugula beet salad on horizontal long white plate.

    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!

    Horizontal picture of salad in a rectangular white platter which is vertical and all of the arugula beet salad in the platter.

    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

    Can you eat raw beets in this salad instead of cooking them?

    Yes! Simply add them to your favorite greens to add lots of flavor. Raw beets contain more vitamins, minerals and antioxidants than cooked beets.

    Can you use another cheese if you don't like Gorgonzola?

    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.

    Can you use another leafy green besides Arugula?

    Of course! You can easily use Swiss chard, spinach, kale or another leafy green that you like.

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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 8 votes
    Print Pin Rate
    Course: Appetizer, brunch, dinner, lunch, Salad
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 25 minutes
    Total Time: 30 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 | Sodium: 288mg | Calcium: 149mg | Vitamin C: 11mg | Vitamin A: 963IU | Sugar: 15g | Fiber: 5g | Potassium: 562mg | Cholesterol: 5mg | Calories: 209kcal | Trans Fat: 1g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 3g | Saturated Fat: 2g | Fat: 11g | Protein: 5g | Carbohydrates: 22g | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

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    Reader Interactions

    Comments

    1. wilhelmina

      January 16, 2022 at 5:46 pm

      5 stars
      I really love beets and this salad was amazing! The rich cheese and the zippy arugula really show off the earthy goodness of the beets. Delicious!

      Reply
    2. Jamie N

      January 15, 2022 at 11:38 pm

      5 stars
      This salad was a huge hit! So many great flavors in on dish!

      Reply
      • Lauren Kelly

        January 16, 2022 at 8:00 am

        I am so happy you liked it! Thank you!

        Reply
    3. Erin

      January 15, 2022 at 3:11 pm

      This was so easy and delicious! My whole family loved this salad. Thanks so much!

      Reply
      • Lauren Kelly

        January 16, 2022 at 8:01 am

        Yay! Thanks Erin!

        Reply
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