Chioggia Beet, Arugula, Peach and Candied Pecan Salad

chiogga beets and peaches and candied pecans with arugula, on a white plate

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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.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American

Keyword: arugula, chiogga beets, peaches

Servings: persons.

Calories: 114kcal

Author: Letty | @lettyskitchen

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
⅓ 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.

Nutrition