Discover a salad that’s not only a feast for the eyes but also a celebration of flavors! Our Roasted Beet Shallot and Pecan Salad is a delightful medley of earthy beets, crunchy pecans, and peppery arugula, all drizzled with a tangy vinaigrette that will leave your taste buds dancing. Perfect for a light lunch or as a stunning side dish at your next gathering, this recipe is as nutritious as it is delicious. With just a few simple steps, you can create a vibrant dish that’s sure to impress your family and friends. Ready to elevate your salad game? Let’s dive into this mouthwatering recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium beets, roasted and sliced
- 1 large shallot, thinly sliced
- 1/2 cup pecans, toasted
- 4 cups arugula
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim off the tops and roots.
- Wrap each beet individually in aluminum foil, creating a sealed packet. Place the foil-wrapped beets on a baking sheet.
- Roast the beets in the preheated oven for 25-30 minutes, or until they are tender when pierced with a fork. Cooking time may vary depending on the size of the beets.
- While the beets are roasting, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning. Remove from heat and set aside.
- Once the beets are done, remove them from the oven and let them cool for 10 minutes. When cool enough to handle, use a paper towel or gloves to rub off the skin.
- Slice the roasted beets into thin rounds or wedges. Thinly slice the shallot.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the vinaigrette.
- Arrange the arugula on a serving platter or individual plates. Top with roasted beet slices and thinly sliced shallots.
- Sprinkle the toasted pecans over the salad.
- Drizzle the vinaigrette over the salad just before serving. Taste and adjust seasoning if needed.
- Serve immediately and enjoy the vibrant, earthy flavors of this roasted beet salad.
Tips
- Choose Fresh Beets: Look for beets that are firm and smooth with no soft spots. Fresh beets will yield the best flavor and texture in your salad.
- Don’t Skip the Toasting: Toasting the pecans enhances their flavor and adds a delightful crunch to your salad. Keep a close eye on them to avoid burning!
- Customize Your Greens: While arugula adds a nice peppery kick, feel free to mix in other greens like spinach or mixed salad greens for added variety.
- Make Ahead: You can roast the beets in advance and store them in the refrigerator. Just slice and assemble the salad when you’re ready to serve!
- Vinaigrette Variations: Experiment with different vinegars or add a touch of honey or mustard to the vinaigrette for a unique twist on the dressing.
- Serving Suggestions: This salad pairs beautifully with grilled chicken or fish, making it a versatile option for any meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: g
Cholesterol: 0mg
