Beet Salad with Arugula and Balsamic Vinaigrette

Christine love beets!  This salad was so delicious as part of our Christmas Eve 2018 dinner.  I prepared the beets, pecans and dressing ahead for easy prep.  

Serves 6 as a side salad.

Ingredients:

6 medium beets (2 lbs)

5 oz. (6 cups) baby arugula

4 oz. (1/2 cup) feta cheese, crumbled

1/2 cup pecans, toasted

1/2 cup dried cranberries

Balsamic Vinaigrette Ingredients:

1/2 cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon Grey Poupon Dijon mustard

1 garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon pepper

Preheat oven to 400 degrees.  Line the bottom of a medium rimmed baking sheet with foil.  Wrap each beet tightly in a sheet of foil and arrange on the baking sheet.  Bake for 1 hour or until largest beet is easily pierced.  *Unwrap beet and cool to room temperature then peel the skins and slice into halves and then into wedges.  *I used disposable gloves.

Toast 1/2 cup pecans in a dry skillet, tossing frequently, about 5 minutes.  Remove from heat and let cool.

Transfer arugula to a large mixing bowl, add remaining ingredients:  sliced beets, feta cheese, toasted pecans and dried cranberries.

Balsamic Vinaigrette:

in a small mason jar, combine all dressing ingredients and shake well to continue.  Drizzle over salad to taste.

*adapted from natashaskitchen.com