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.
Servings: 4 servings
Calories: 209kcal
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