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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 | 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
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

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    Reader Interactions

    Comments

    1. Nutmeg Nanny

      August 22, 2014 at 11:24 pm

      What a beautiful salad!

      Reply
    2. valmg @ From Val's Kitchen

      August 22, 2014 at 11:58 am

      I must agree, it is a pretty looking salad! My Mom loves beets so it'll be perfect for her!

      Reply
    3. Sarah Walker Caron (Sarah's Cucina Bella)

      August 21, 2014 at 11:33 am

      I want *this* for lunch today -- looks so good!

      Reply
      • lauren.kelly

        August 21, 2014 at 11:38 pm

        Thank you!

        Reply
    4. christine

      August 21, 2014 at 2:54 am

      I love the different textures in this salad. Looks pretty too!

      Reply
      • lauren.kelly

        August 21, 2014 at 11:39 pm

        Thanks Christine!

        Reply
    5. [email protected] Mom

      August 21, 2014 at 12:26 am

      I think this salad is gorgeous!!

      Reply
      • lauren.kelly

        August 21, 2014 at 11:39 pm

        Thanks Brenda!!

        Reply
    6. claire @ the realistic nutritionist

      August 20, 2014 at 7:47 pm

      This salad is GORGEOUS!

      Reply
      • lauren.kelly

        August 21, 2014 at 11:39 pm

        Thanks Claire!

        Reply
    7. Angela {Mind Over Batter}

      August 20, 2014 at 6:01 pm

      Such a colorful and tasty looking salad! I adore beets. I'm so salad challenged. Always great to find new recipes to try!

      Reply
      • lauren.kelly

        August 21, 2014 at 11:40 pm

        Thanks Angela 🙂

        Reply
    8. Ashley @ Wishes and Dishes

      August 20, 2014 at 4:05 pm

      Love the candied pecans! This salad looks killer.

      Reply
      • lauren.kelly

        August 21, 2014 at 11:40 pm

        Thanks Ashley!

        Reply
    9. Connie | URBAN BAKES

      August 20, 2014 at 7:22 pm

      This looks lovely Lauren! And you're right it is pretty! (Pinning)

      Reply
      • lauren.kelly

        August 21, 2014 at 11:39 pm

        Thanks so much Connie!

        Reply
    10. Angie

      August 20, 2014 at 2:46 pm

      What a beautiful salad! I love the pecans and gorgonzola!

      Reply
      • lauren.kelly

        August 20, 2014 at 3:30 pm

        Thank you Angie!

        Reply
    11. Rebecca {foodie with family}

      August 20, 2014 at 2:13 pm

      Oh MERCY that's my kind of salad!!!!!

      Reply
      • lauren.kelly

        August 20, 2014 at 3:27 pm

        Me too, rebecca!

        Reply
    12. Kim (Feed Me, Seymour)

      August 20, 2014 at 1:18 pm

      I've never actually had beets before. But I'd definitely give them a try in this preparation!

      Reply
      • lauren.kelly

        August 20, 2014 at 3:27 pm

        Try them Kim!!! I hope you like it! 🙂

        Reply
    13. Amanda @The Kitcheneer

      August 20, 2014 at 2:27 pm

      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
      • lauren.kelly

        August 20, 2014 at 3:29 pm

        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
    14. Begoña Suárez

      May 28, 2014 at 7:58 pm

      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
    15. Mary Zuby

      January 06, 2014 at 1:43 am

      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
      • lauren

        January 06, 2014 at 1:58 am

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

        Reply
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