I served this salad about 4 years ago at one of my Greek Supper Clubs and I found myself craving it of late.
It’s not a difficult recipe but there are a few steps in making it:
- I prefer roasting my beets, keeps most of the nutrients in tact
- I usually have a batch of dressing ready and waiting in my fridge
- Candied walnuts offer a nice sweetness and crunch to the salad
Give it a go…you’ll make friends with my salad!
Beet Salad With Arugula, Candied Walnuts
(serves 4)
2-3 palm-sized beets
Candied Walnuts
1 cup walnut halves
1/4 cup granulated sugar
1 Tbsp. butter
Dressing
1 1/2 tsp sea salt
1 clove garlic, minced
1 tsp black pepper
1/2 tsp dried thyme
3/4 cup olive oil
1 tsp. Dijon mustard
1/3 cup white or red wine vinegar
Salad
6 cups baby arugula
2 Tbsp. finely chopped mint
half cup crumbled Feta or goat cheese
candied walnuts
- Place your beets on 4×4″ pieces of foil, drizzle them with olive oil sprinkle with salt and wrap tightly. Place in a 450F oven for 45 minutes. Allow to cool, peel and slice into rounds.
- For the candied walnuts, place the walnuts, sugar and butter in a medium sized non-stick pan. Turn heat to medium and stir for about 5 minutes or until sugar has melted and the walnuts are coated. Transfer to a parchment-lined baking sheet, spread the walnuts out and allow to cool.
- For the dressing add all the ingredients into a jar, seal, shake, taste, adjust, shake, set aside.
- Place the sliced beets in a circular fashion on each plate.
- Add about 1/3 cup of dressing in a bowl with your arugula, mint and toss to coat. Place greens on your beets, top with crumbled Feta and garnish with candied walnuts.
