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Roasted Beet Salad with Feta and Toasted Pecans

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Salad
Cuisine: American
Keyword: arugula, beets, Dill, feta, pecans
Servings: 4 people
Author: GFchow @ gfchow.com

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

Goat or Blue Cheese can be substituted for Feta.
This dish can be made with all red beets or all golden beets.  It's up to you.
Mixed Field greens can easily be substituted for Arugula.
Trader Joe's sells bags of pecan pieces.  I buy those to simplify. 
Feel free to experiment with other dressings or flavored olive oils and vinegars.