November 7, 2014

Arugula and Roasted Beet Salad

If you can’t beat ‘em join ‘em! Beets, a food people tend to steer clear of. “Why?” You ask. I’m not so sure. I think growing up they were served canned beets… which I agree aren’t the most delicious. We’re changing your mind set today with a delicious and colorful Arugula and Roasted Beet Salad. Tired of having Grandma’s traditional garden salad every year? (Sorry Grandma) Looking for a great first course to serve this Thanksgiving? Look no further. A great opening dish to serve, this salads earthy flavors will set the tone for the fabulous dinner ahead. When bought, raw beets can look a bit intimidating. There these big purple circles and people tend to have no idea what to do with them. In reality they are one of the most simple foods to prepare. My Thanksgiving menu has always been very traditional, but I love to add earthy flavors that bring guests back to nature and this salad does just that. So swap out Grandma’s traditional garden salad, for a dish that is packed with flavor, nutrients and flair. photo 3 photo 2 photo 1


Bunch of arugula (approx. 4 cups)

1/3 cup crumbled Gorgonzola cheese

Roasted sliced beets (however many you like)

Candied pecans (however many you like)

Favorite vinaigrette



Place all ingredients except the vinaigrette in a large bowl. Lightly drizzle vinaigrette until well coated. Toss to combine.

How to make roasted beets:

Pre heat oven to 400 degrees F. Scrub beets to remove dirt. Remove tops. Small beets can be cut in half and larger beets should be quartered. Place on cookie sheet and toss with small amount of olive oil. Sprinkle lightly with kosher salt. Roast for 40-45 min. Cool and then slice.


How to make candied pecans:


1/2 cup brown sugar

1/2 cup raw sugar

1 tablespoon cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1/4 tsp. salt

1 egg white

1 tablespoon vanilla

2 cups pecan halves



Preheat oven to 225 degrees and line baking sheet with parchment paper. Mix together all ingredients in a bowl. Make sure pecans are coated well and spread out on cookie sheet. Bake about 20 minutes stirring frequently (may take longer) until pecans are crisp and separated.

  1. David Santos

    November 10th, 2014 at 11:50 pm

    I’ve never really liked beets but I will have to give them another go, this salad looks amazing with the great colors and it looks so FRESH. Where is your favorite place to purchase your fresh beets? Remember to add it to your Besty List!

  2. Ema

    August 11th, 2015 at 8:33 pm

    This is perfect! I love beets and I have a bag of beiautful golden beets in the freezer from last fall. Time to eat em! YOU are the best Chef John… the BEST!

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