Arugula Beet Salad

This arugula beet salad with walnuts is sweet, crunchy, and great for spring and summer. I highly suggest wearing an apron when cutting the beets.

Ingredients

For the Salad:
6 medium beets (about 2 lbs)
6 cups baby arugula, rinsed and spun dry
1/2 cup feta cheese, diced or crumbled
1/2 cup pecans, toasted
1/2 cup dried cranberries
For the Balsamic Vinaigrette:
1/2 cup extra virgin olive oil
3 tbsp balsamic vinegar
1 tbsp dijon mustard (Grey Poupon brand recommended)
1 garlic clove, pressed or finely minced
1/4 tsp salt
1/8 tsp black pepper

Instructions

Preheat Oven:
Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil.

Prepare Beets:
Wrap each beet tightly in a sheet of foil and arrange on the lined baking sheet. Bake in the preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature. Peel the skins and slice into halves and then wedges.

Toast Pecans:
Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.

Assemble Salad:
Transfer the arugula to a large mixing bowl then add the remaining salad ingredients: sliced beets, feta cheese, toasted pecans, and dried cranberries.

Make Balsamic Vinaigrette:
In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving the salad right away, shake the dressing again just before drizzling over the salad.

Enjoy your refreshing and flavorful Beet Salad with Arugula!