Roasted Beet and Arugula Salad Recipe
This roasted beet and arugula salad has it all...peppery fresh greens, sweet roasted beets, lightly candied pecans for crunch and creamy homemade dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wellnessmama.com.
Cooking tools:
- Mason jar
- Chef's knife
- Cutting board
- Oven
- Stove
- Baking sheet
- Parchment paper
- Aluminum foil
- Saucepan
- Spoon
- Whisk
- Mixing bowl
- Serving platter
- Refrigerator
Ingredients
- 8 medium beets ((scrubbed, tops removed))
- 16 oz baby arugula
- 4 oz soft goat cheese ((crumbled))
- ½ cup balsamic vinegar
- ½ cup olive oil
- 2 tsp Dijon mustard
- 2 tsp salt
- 1 tsp black pepper
- ¼ cup brown sugar
- ¼ cup coconut oil
- 1 pinch salt
- 1 cup pecans
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