Get my newest recipe via email:

Chioggia Beet, Arugula, Peach and Candied Pecan Salad

Chioggia beets look like regular beets on the outside, but when sliced, you get pretty candy-cane spirals. They were inspiration for this mouthwatering Chioggia Beet, Arugula, Peach and Candied Pecan Salad! With a simple olive oil and vinaigrette dressing, this salad celebrates summer with magical color and flavor. 

Plated and ready to eat Chioggia Beet, Arugula, Peach and Candied Pecan Salad

Very thinly sliced, almost shaved, the raw chiogga beets with their candy striping are amazing. Paired with the best peaches summer has to offer–well, it’s a beautiful marriage. The sweet-salty candied pecans are quick to make and perfectly accent the beets and peaches!!!

For the maple candied pecans, mix maple syrup, olive oil, salt and pecans together in a skillet. Cook on medium heat, stirring occasionally, until the pecans are toasted and candied. Did that get your mouth watering or what?

How to make Chioggia Beet, Arugula, Peach and Candied Pecan Salad:

  • Candy the pecans and set aside.
  • Use a mandoline to shave the chiogga beets crosswise, as thinly as possible. It helps to use a culinary mandoline.
  • 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, and top with the beets and peaches. Sprinkle with sea salt and freshly ground pepper. Garnish with the salty-sweet pecans.

Candied Pecans in skillet for Chioggia Beet Salad

Wishing you a fabulous week–get in the kitchen and cook something featuring summer’s produce!

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)

The OXO mandoline link is an Amazon affiliate link. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting Letty’s Kitchen.

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.

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.