Lauren Kelly Nutrition

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Arugula Beet Salad with Candied Pecans & Gorgonzola Cheese

by 44 Comments

This salad is so delicious and can be eaten with or without the dressing. Isn’t it pretty?  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.

Arugula Beet Salad with Candied Pecans and Gorgonzola Cheese

Arugula Beet Salad with Candied Pecans & Gorgonzola Cheese

5 ounces organic baby arugula

1 pound beets (about 3-4 medium sized beets)

3 tablespoons Candied Pecans

1/4 cup crumbled Gorgonzola Cheese

Dressing:

1 tablespoon dijon mustard

5 tablespoons balsamic vinegar

1 Tablespoon oil of your choice (I used olive oil)

1 Tablespoon ground Chia seed

Salt and freshly ground black pepper to taste

1 large garlic clove, finely chopped

1 tablespoon fresh basil, chopped

 

 

Directions

  1. Place arugula in large bowl.
  1. 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.
  2. Take a clean, empty jar or tupperware with a lid and add the mustard, balsamic vinegar, oil, salt, chia seed and freshly ground black pepper.
  3.  Add the chopped garlic along with the fresh basil.
  4. Cover the jar and shake well to blend.  Set aside.
  5. Put candied pecans and Gorgonzola cheese on top of arugula.  Top with dressing.  Serve immediately.

 

Arugula Beet Salad with Candied Pecans and Gorgonzola Cheese

You can substitute Feta or any other kind of softer cheese if you’d like.  I personally would love this with big chunks of freshly shaved Parmesan, but that’s just me 🙂

 

Hope you enjoy it! Thanks for stopping by~

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Comments

  1. Oooops! The fresh basil leaves are not in the list of ingredients, only mentioned down below in the directions. How much do I need for next time, as I’m sure it will be delicious this time without them. Thanks for all the great recipes!

    Reply

    • Sorry Mary, it’s 1 tablespoon of basil. I apologize! Thanks for stopping by, hope you enjoy this as much as I do 🙂

      Reply

  2. Excelente y riquísima. Me llena de salud!! y todos la disfrutamos.
    Gracias.
    El betabel hizo que mis globulos rojos subieran pues estaba mal.
    Bendiciones!!!!

    Reply

  5. The salad looks gorgeous! Although, I am terrified of beets after I attempted to make a version of beet juice once. It tasted like too much earth! lol I hope I got the wrong impression because I might give them another chance with your salad!

    Reply

    • OMG me too Amanda! I tried a beet juice once and I swear I can still taste it!! 🙁 Now I will never drink anything with beets in it, only eat salads 😉

      Reply

  18. 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.

    Reply

    • 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!

      Reply

  19. 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.

    Reply

    • Hi Lynnette! Any fruit or vegetable would be delicious in this salad! Maybe some berries? I hope you like it!

      Reply

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