With a simple olive oil and vinaigrette dressing, this beet, arugula, peach and candied pecan salad celebrates summer with magical color and flavor.
What are Chiogga beets?
Chioggia beets (kee-OH-gee-uh), are sometimes called candy cane or candy stripe beets for their bright deep pink and white spirals. They’re named after the northern Italy town, Chioggia. This heirloom beet is most notable for its striking deep pink and white spirals, and the beet adds a beautiful pop of color to saladsWhen sliced, Chiogga beets have whimsical candy-cane spirals that show most brightly when raw. Thinly sliced, almost shaved, they pair well with the best peaches summer has to offer. It’s a beautiful marriage. The sweet-salty candied pecans are quick to make and perfectly accent the beets and peaches!!! A simple vinaigrette ties everything together.
How to make Chioggia Beet, Arugula, Peach and Candied Pecan Salad:
- Candy the pecans and set aside. Simply mix maple syrup, olive oil, salt and pecans together in a skillet and cook and stir until the pecans are toasted and candied.
- Shave the chiogga beets crosswise, as thinly as possible. It helps to use a culinary mandoline. (Affilaitate link.)
- Slice the peaches.
- Make a simple vinaigrette: In bowl, whisk red wine vinegar and olive oil together. Add a pinch or two of salt.
- To serve: Gently toss the arugula with a small amount of the dressing. In another bowl, do the same with the beets and peach slices.
- Arrange the arugula on plates, then the beets and peaches. Sprinkle with sea salt and freshly ground pepper. Garnish with the salty-sweet pecans.
- In this recipe, chiogga beets here are peeled and sliced raw. If you want cooked beets for a salad, this post teaches you how to cook beets in the pressure cooker.
- You might also like this recipe for Grill-Roasted Beets and Garlic.
More peach recipes:
- Amaze your friends and family and serve them peach and arugula pizza. It’s a winner!
- Showcase summer with Spicy Peach and Tomato Salsa.
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Chioggia Beet, Arugula, Peach and Candied Pecan Salad
For each person, plan on a decent handful of arugula, preferably with the stems removed, a half of a local peach, one or two small chioggia beets, and about a tablespoon of the candied pecans.
Servings: 6 persons.
Ingredients
For the vinaigrette:
- 2 teaspoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine sea salt
For the pecans:
- 2 tablespoons maple syrup
- 1 teaspoon olive oil
- ¼ teaspoon fine sea salt
- â…“ cup chopped pecans
For the salad:
- 5 ounces arugula
- 3 each chiogga beets
- 2 each peaches
Instructions
Candy the pecans:
- Pour the maple syrup in a small skillet. Stir the olive oil, salt and pecans. Cook on medium heat, stirring occasionally, until the pecans are toasted and candied, 2 to 3 minutes. Transfer to a plate and allow to cool.
Make the vinaigrette:
- In bowl, whisk and 2 tablespoons of extra virgin olive oil together. Add a pinch or two of salt.
Compose the salad:
- Using a mandoline, shave chiogga beets crosswise as thin as possible.
- Cut the peaches into slices about 1/3-inch thick.
- Gently toss the arugula with a small amount of the dressing. In another bowl, do the same with the beets and peach slices. Arrange the arugula on plates, followed by the beets and peaches. Sprinkle with sea salt and freshly ground pepper. Garnish with the salty-sweet pecans.
Notes
Use a culinary mandoline, to thinly sliced beets.Â
Nutrition
Calories: 114kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 127mg | Fiber: 1g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 3.5mg | Calcium: 49mg | Iron: 0.5mg
Did you make this recipe?Mention @lettyskitchen or tag #lettyskitchen
Chioggia Beet, Arugula, Peach and Candied Pecan Salad
For each person, plan on a decent handful of arugula, preferably with the stems removed, a half of a local peach, one or two small chioggia beets, and about a tablespoon of the candied pecans.
Servings: 6 persons.
Ingredients
For the vinaigrette:
- 2 teaspoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine sea salt
For the pecans:
- 2 tablespoons maple syrup
- 1 teaspoon olive oil
- ¼ teaspoon fine sea salt
- â…“ cup chopped pecans
For the salad:
- 5 ounces arugula
- 3 each chiogga beets
- 2 each peaches
Instructions
Candy the pecans:
- Pour the maple syrup in a small skillet. Stir the olive oil, salt and pecans. Cook on medium heat, stirring occasionally, until the pecans are toasted and candied, 2 to 3 minutes. Transfer to a plate and allow to cool.
Make the vinaigrette:
- In bowl, whisk and 2 tablespoons of extra virgin olive oil together. Add a pinch or two of salt.
Compose the salad:
- Using a mandoline, shave chiogga beets crosswise as thin as possible.
- Cut the peaches into slices about 1/3-inch thick.
- Gently toss the arugula with a small amount of the dressing. In another bowl, do the same with the beets and peach slices. Arrange the arugula on plates, followed by the beets and peaches. Sprinkle with sea salt and freshly ground pepper. Garnish with the salty-sweet pecans.
Notes
Use a culinary mandoline, to thinly sliced beets.Â
Nutrition
Calories: 114kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 127mg | Fiber: 1g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 3.5mg | Calcium: 49mg | Iron: 0.5mg
Did you make this recipe?Mention @lettyskitchen or tag #lettyskitchen
Nutrition Facts
Chioggia Beet, Arugula, Peach and Candied Pecan Salad
Amount Per Serving
Calories 114
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 201mg9%
Potassium 127mg4%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 560IU11%
Vitamin C 3.5mg4%
Calcium 49mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
