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 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
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.
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.
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