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Chioggia Beet, Arugula, Peach and Pecan Salad

With a simple olive oil and vinaigrette dressing, this beet, arugula, peach and candied pecan salad celebrates summer with magical color and flavor.

Chioggia beets have a slightly lighter color on the outside, but sliced, they show off their candy-cane spirals. Very thinly sliced, almost shaved, these raw chiogga beets are paired 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.
Candied Pecans in skillet for Chioggia Beet Salad

More peach recipes:

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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.

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