Ingredients

• 4 medium Beets (Fresh roasted or pre-cooked)
• 4 cups Arugula (Fresh)
• 1 cup Feta Cheese (Crumbled)
• 1 cup Candied Pecans (Maple syrup-coated)
• 1/4 cup Olive Oil (High-quality, e.g., Lucini Premium Select)
• 2 tablespoons Balsamic Vinegar
• 1 tablespoon Dijon Mustard (Can substitute whole grain mustard)
• 1 teaspoon Garlic Powder (Or fresh garlic)
• 1/2 teaspoon Black Pepper (Adjust to taste)
• 1/2 teaspoon Sea Salt (Use sparingly)
• 1 teaspoon honey
• Mandarin orange segments

Directions

• 1. Preparation Steps
• 2. Wash and trim your beets, then choose a cooking method. A pressure cooker cooks them in 20 minutes, boiling takes 50-60 minutes, or roast at 400°F for additional flavor.
• 3. After cooking, transfer the beets to ice water to cool down, peel them and cut into 1-inch chunks.
• 4. Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, add maple syrup, and cook for about a minute. Cool on parchment paper.
• 5. Whisk together olive oil, balsamic vinegar, Dijon mustard, garlic powder, black pepper, and sea salt in a mixing bowl. Let sit to meld flavors.
• 6. In a large bowl, combine arugula, roasted beets, candied pecans, and crumbled feta cheese. Drizzle with dressing and toss gently.
• 7. Serve immediately for best texture and crunch.

Nutrition