I served this salad about 4 years ago at one of my Greek Supper Clubs and I found myself craving it of late.

It's not a difficult recipe but there are a few steps in making it:

  • I prefer roasting my beets, keeps most of the nutrients in tact
  • I usually have a batch of dressing ready and waiting in my fridge
  • Candied walnuts offer a nice sweetness and crunch to the salad

Give it a go...you'll make friends with my salad!

Beet Salad With Arugula, Candied Walnuts

(serves 4)

2-3 palm-sized beets

Candied Walnuts

1 cup walnut halves

1/4 cup granulated sugar

1 Tbsp. butter

Dressing

1 1/2 tsp sea salt
1 clove garlic, minced
1 tsp black pepper
1/2 tsp dried thyme
3/4 cup olive oil
1 tsp. Dijon mustard
1/3 cup white or red wine vinegar
Salad
6 cups baby arugula
2 Tbsp. finely chopped mint
half cup crumbled Feta or goat cheese
candied walnuts
  1. Place your beets on 4x4" pieces of foil, drizzle them with olive oil sprinkle with salt and wrap tightly. Place in a 450F oven for 45 minutes. Allow to cool, peel and slice into rounds.
  2. For the candied walnuts, place the walnuts, sugar and butter in a medium sized non-stick pan. Turn heat to medium and stir for about 5 minutes or until sugar has melted and the walnuts are coated. Transfer to a parchment-lined baking sheet, spread the walnuts out and allow to cool.
  3. For the dressing add all the ingredients into a jar, seal, shake, taste, adjust, shake, set aside.
  4. Place the sliced beets in a circular fashion on each plate.
  5. Add about 1/3 cup of dressing in a bowl with your arugula, mint and toss to coat. Place greens on your beets, top with crumbled Feta and garnish with candied walnuts.