Beet and Arugula Salad

Beet and Arugula Salad

 

 

Sliced beets, pecans, raisins and sliced onions on a bed of arugula leaves! The success of any salad lies in fresh ingredients and a right dressing.  And the dressing in this salad is the bomb! A reduction of balsamic vinegar, honey and extra virgin olive oil seasoned with salt and freshly grated black pepper - a sweet yet a tangy homemade dressing that is insanely delicious.  The honey is a great addition to your vinaigrette which adds sweetness that balances the tartness of the vinegar and helps the dressing remains emulsified. 

Grab a bottle of balsamic vinegar and make a balsamic reduction.  I make a large batch (a whole bottle) and have it in the fridge at all times.  Reducing the balsamic vinegar will alter the tangy flavor into a sweet one.  This pairs nicely with lots of salads! I served this salad at a dinner party and everyone asked me what the secret ingredient was! It is definitely the dressing!!

 

 

 

 

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Empty a bottle of balsamic vinegar in a pot and bring to a boil.

 

 

 

 

 Lower heat to medium and keep it until it has the consistency of thin maple syrup or until the syrup is reduced by half.  Keep an eye on your vinegar while simmering (the vinegar can easily burn towards the end of the simmering process).  Set aside to cool down.

 

 

 

 

Use the desired amount to make the dressing and store the rest in a glass bottle, keep it on hand in the fridge! It goes surprisingly well with lots of food! Drizzle the balsamic reduction over salads, roasted veggies, cheese platter or even over beef, chicken or fish cuts!

 

 

 

 

Here are the ingredients of the dressing!

 

 

 

 

Whisk the 1/3 cup of the balsamic vinegar reduction and honey in a medium bowl.  Gradually whisk in the extra virgin olive oil, season with salt and black pepper.

 

 

 

 

Place the beets in a large saucepan and pour in enough water to cover the beets.  Bring to a boil, reduce heat to low, cover up and let it simmer for 11/2 hours. Drain and set aside to cool down. Peel the beets and slice into medium slices.

 

 

 

 

Toss the arugula, sliced onions, pecans and raisins in a large bowl.  Place the beets around the arugula leaves. Sprinkle the crumbled feta over the salad.

 

 

 

Ingredients:

  •  1 kg. /2 lb. 4 oz. beets
  • 3 cups arugula, rinsed and patted dry
  • 1 large onion, thinly sliced
  • ½ cup raisins
  • ¾ cup pecans or walnuts, toasted
  • 1 bottle of balsamic vinegar, to make the reduction of the balsamic vinegar
  • 150 g. /5 oz. Greek feta cheese

 

 

For the dressing:

  • ½ cup extra virgin olive oil
  • 1/3 cup a reduction of balsamic vinegar (prepared earlier)
  • 2 tablespoons honey
  • Salt to taste
  • A dash of freshly grated black pepper

 

 

 

 

 

Directions:

 

How to make a reduction of balsamic vinegar:

  • Empty a bottle of balsamic vinegar in a pot and bring to a boil.  Lower heat to medium and keep it until it has the consistency of thin maple syrup or until the syrup is reduced by half.  Keep an eye on your vinegar while simmering (the vinegar can easily burn towards the end of the simmering process).  Set aside to cool down.  Use the desired amount to make the dressing and store the rest in a small glass bottle in the fridge for a later useTo 

To make the salad:

  1. Place the beets in a large saucepan and pour in enough water to cover the beets.  Bring to a boil, reduce heat to low, cover up and let it simmer for 11/2 hours. Drain and set aside to cool down.
  2. Peel the beets and slice into medium slices.
  3. Toss the arugula, sliced onions, pecans and raisins in a large bowl.  Place the beets around the arugula leaves
  4. Sprinkle the crumbled feta over the salad.

 

 

For the dressing:

  • Whisk the 1/3 cup of the balsamic vinegar reduction and honey in a medium bowl.  Gradually whisk in the extra virgin olive oil, season with salt and black pepper.  Drizzle the vinaigrette over each serving.  Enjoy!!

 

 

 

 

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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .