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.
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.
- The 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 Chiogga Beets and Garlic.
Wishing you a fabulous week–get in the kitchen and cook something featuring summer’s produce!
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Chioggia Beet, Arugula, Peach and Candied Pecan Salad
Ingredients
For the vinaigrette:
- 2 teaspoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
For the pecans:
- 2 tablespoons maple syrup
- 1 teaspoon olive oil
- 1/4 teaspoon fine sea salt
- 1/3 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.
