Beet Salad with Arugula and Balsamic Vinaigrette

Ingredients

• Beets

  Raw

  908g

• Arugula

  Raw

  9 cup or 180g

• Feta cheese

  4 oz or 113g

• Pecans

  Nuts

  ½ cup, chopped or 55g

• Unsweetened Dried Cranberries

  Honestly Cranberry

  60g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Balsamic vinegar

  3 tbsp or 48g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

Directions

1. How to Make Beet Salad with Arugula:
2. Preheat the oven to 400 F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
3. Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
4. Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
5. How To Make Balsamic Vinaigrette:
6. In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
7. Recipe by: Natasha of NatashasKitchen.com (source: https://natashaskitchen.com/beet-salad-with-arugula-balsamic-vinaigrette/#jump-to-recipe)

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