{"id":9786,"date":"2014-11-30T13:23:07","date_gmt":"2014-11-30T13:23:07","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9786"},"modified":"2024-11-14T23:54:11","modified_gmt":"2024-11-14T23:54:11","slug":"beet-and-arugula-salad","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/beet-and-arugula-salad\/","title":{"rendered":"Beet and Arugula Salad"},"content":{"rendered":"

Beet and Arugula Salad<\/h1>\n

Sliced beets, pecans, raisins,\u00a0 sliced onions and baby arugula leaves drizzled with a honey balsamic vinaigrette \u2013 all the earthy goodness comes together in this lovely colorful salad! The success of any salad lies in fresh ingredients and a right dressing.\u00a0 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 \u2013\u00a0 sweet and tangy dressing that is insanely delicious. The honey is a great addition to the vinaigrette as it adds sweetness and balances the tartness of the vinegar, plus it helps the dressing remain emulsified.<\/p>\n

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Grab a bottle of balsamic vinegar and make a balsamic reduction.\u00a0 Keep 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. Serve the beet arugula salad at your next dinner party \u2013\u00a0 you won\u2019t be disappointed!!<\/p>\n

TO PIN IT<\/a><\/h1>\n

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Empty a bottle of balsamic vinegar in a pot and bring to a boil.<\/p>\n

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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.<\/div>\n
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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!<\/p>\n

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Now start building your amazing dressing<\/p>\n

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In a mason jar, mix the 1\/3 cup of the balsamic vinegar reduction and honey. Gradually whisk in the extra virgin olive oil, season with salt and black pepper. Shake well to emulsify!!<\/div>\n
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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.<\/div>\n
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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.<\/div>\n
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Beet and Arugula Salad<\/h2>\n\n