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Maple Pecan Beet Salad With Arugula

A vibrant salad featuring earthy roasted beets, crunchy pecans, and peppery arugula, perfect as a main dish or a side.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 medium medium-sized beets, peeled and diced
  • 4 cups fresh arugula
  • ½ cup pecans, roughly chopped
Dressing
  • ¼ cup maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wrap the diced beets in aluminum foil and place them on a baking tray. Roast for about 25-30 minutes until they are tender. Once done, let them cool.
  2. While the beets are roasting, add the chopped pecans to a dry skillet over medium heat. Toast them for about 3-5 minutes, stirring occasionally, until they are aromatic and slightly golden.
  3. In a small bowl, mix together maple syrup, olive oil, balsamic vinegar, salt, and pepper. Whisk until well combined.
  4. In a large mixing bowl, combine roasted beets, arugula, and toasted pecans. Drizzle the dressing over the salad and gently toss to combine.
  5. Plate the salad and enjoy as a refreshing main or side dish!

Notes

Substitutions: Consider substituting walnuts for pecans or adding crumbled goat cheese. Timing: Roast the beets ahead to save time. Avoid overcooking the beets to maintain texture.