Roasted Beet Salad with Feta and Toasted Pecans
Roasted Beet Salad with Feta and Toasted Pecans hits on all cylinders! The varied flavors, textures and colors are knock-your-socks-off caliber. There’s sweet red and golden beets, smooth white feta, crunchy brown toasted nuts, and peppery green arugula. The presentation and taste of this salad is truly restaurant worthy.
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Roasting beets is really easy. Click here for the Roasted Beets (Red & Golden) recipe.
Roasted Beets
Once beets are roasted and peeled, cut into 1″ cubes or slice into rounds.
Feta Cheese Crumbles
I like Israeli and French Feta more than Greek Feta. I find their consistency to be creamier. For this recipe, I used Israeli Feta. Cut a chunk of the Feta and then use your hands to gently create crumbles, as shown in photo above. Whichever Feta you decide to use, store the remainder in a container and partially fill with cold tap water and cover with a lid to extend shelf life of the cheese.
Toasted Pecan Pieces
Toast pecans for 5 minutes in a pan on medium heat or on a foil or parchment paper lined tray in the toaster oven. Keep an eye on them so they don’t burn. I set a timer. Let nuts cool and then rough chop. As an alternative you can buy raw pecan pieces (already pre-chopped) at Trader Joe’s to skip the chopping step.
Roasted Beet Salad with Feta and Toasted Pecans
Place arugula on a dish and then add the beets, feta and nuts on top. Garnish with dill sprigs and drizzle with GFchow’s Classic Balsamic Dressing.
Roasted Beet Salad with Feta and Toasted Pecans
Ingredients
- 4 Beets Red and Golden, medium size
- 1/4 Cup Feta preferably Israeli crumbled
- 1/4 Cup Pecans toasted and chopped
- 1/2 Bag of Arugula
- Dill sprigs for garnish optional
- Classic Balsamic Dressing see dressing recipe under “Dressing” tab
Instructions
- Follow recipe for Roasted Beets.
- Dice beets into cubes or slice into rounds.
- Keep beets separated so that the red beets don’t “bleed” onto the golden beets. Set aside until ready to serve.
- Toast pecans in a skillet over medium heat or on a foil or parchment lined tray in the oven at 350 degrees for 5 minutes, until browned and fragrant. Set a timer!
- Crumble feta cheese.
- Arrange Arugula on a platter and place beets, pecans and feta on top.
- Garnish with Dill and dress with Classic Balsamic Dressing.
Notes
Recipe developed by me.
If you like this recipe, you may also like these GFchow recipes. Arugula Salad with Apples, Cheese Crumbles and Homemade (GF) Granola, Greek Salad with Homemade Dressing and Grilled Zucchini & Squash with Cheese Crumbles, Pine Nuts and Truffle Honey.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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