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5 from 8 votes

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.
Prep Time25 mins
Total Time30 mins
Course: Appetizer, brunch, dinner, lunch, Salad
Cuisine: American
Diet: Vegetarian
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