It’s spring time! Let the cravings for salad begin!
Recipe: Baby Arugula Salad with Beets, Gorgonzola Cheese and Candied Pecans
Author: Bhavani Jaroff, iEat Green
Recipe type: Salad
Ingredients
- 6 cups Baby Arugula
- 4 oz Goat cheese
- 1 cup of Whole Pecans
- 1 Tbs olive oil
- ? cup sugar
- ? t. salt
- 3 Beets, assorted colors, boiled until soft
- BALSAMIC VINAIGRETTE
- ? cup Balsamic Vinegar
- 1 ? cups Extra Virgin Olive oil
- 5 cloves garlic
- 1Tbs. stone-ground mustard
- ? Tbs. Shoyu or Tamari
- ? t. pepper
- ? t. salt
- ? cup chopped fresh parsley and any other fresh herbs you like
Instructions
- Start by toasting Pecans.
- Mix sugar and salt together in plastic bag.
- Toss pecans with olive oil and add to plastic bag. Shake them and bake for 30 minutes, stirring them after 15 minutes.
- Wash and spin dry Arugula.
- Wearing gloves, peel beets and cut into cubes.
- Crumble cheese.
- Toss Arugula with dressing.
- Garnish with beets, cheese and pecans.
Start by toasting Pecans. Mix sugar and salt together in plastic bag. Toss pecans with olive oil and add to plastic bag. ?Shake them and bake for 30 minutes, stirring them after 15 minutes.
Steam beets for 45 minutes or until soft.
Let cool. Wearing gloves, peel beets and cut into wedges.
?Wash and spin dry Arugula.
Toss Arugula with dressing. Garnish with beets, cheese and pecans.
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