These ain’t your granny’s beets! Fresh arugula, tossed with crisp apples, sweet grapes, crunchy toasted pecans, pickled beets, tangy feta, and drizzled with an avocado-lime vinaigrette.
If yesterday was any indication of how my week is going to go, there will be a lot of delicious food and cocktail sampling in my seven-day forecast.
That’s right! After a wonderful 24 hours in Savannah, Georgia, I’m currently piled into the back of Lara’s Hyundai Tucson with four suitcases, three of my favorite people, a couple of snowsuits, and a bag of sea salt potato chips, heading north on I-95 towards Charlotte, North Carolina, our final pit stop before we’re Beech & Sugar Mountain-bound on Friday.
What, you guys don’t pull your laptops out in the car to write blog posts on road trips? It’s called dedication, people. 😉
So…with all of the amazing food sure to touch my lips this week, why am I still dreaming about the Crunchy Beet & Arugula Salad that I made last week?
Because I’m not a beet fan.
At least, I wasn’t until I tried them in this salad, and I haven’t been able to find anything like this up here on this trip.
I like to venture out of my foodie comfort zone from time to time, and a shopping trip with Lara found me splitting an oversized package of very juicy-looking pickled beets on a whim.
All I’ve ever heard about them is that they’re almost candy-like, on the sweeter side, with a texture almost like a pear, and they pair well with almost everything.
Turns out everything I heard was right!
And you all know how much I like sweet stuff, even if it’s in the form of a veggie.
Salads are not a food I turn to very often, especially in the winter. Soup, chili, and most everything on a bun are more my speed, and even though I know how great greens are…more often than not they’re a neglected part of my diet.
I just didn’t know how to love you.
When I mixed you with so many beautiful textures and flavors, and learned how to enhance your natural delightfulness.
If I’m being totally honest, I’ll very likely still grab a slice of pizza before heading to the salad bar…but just knowing the amazing things that salads can become with the right ingredients has changed my outlook on how I eat.
Even in the winter, when chili is calling my name.
Crunchy Beet & Arugula Salad #SundaySupper
These ain't your granny's beets! Fresh arugula, tossed with crisp apples, sweet grapes, crunchy toasted pecans, pickled beets, tangy feta, and drizzled with an avocado-lime vinaigrette.
- 6-8 cups arugula (rocket), washed
- 1 cup pickled beets (homemade or canned), sliced
- 2 apples (honeycrisp or granny smith), cored and sliced
- 1 cup red grapes, halved
- 1 cup toasted pecans
- 1/2-3/4 cup feta cheese
- 1/2 avocado
- 3 Tablespoons olive oil
- 3 Tablespoons apple cider vinegar
- Kosher salt, to taste
- Black pepper, to taste
- Juice of 1 lime
- Combine arugula, beets, apple slices, and grapes in a large bowl and toss to combine. Portion salad into 4 salad bowls and top with toasted pecans and feta cheese. Drizzle with desired amount of Avocado-Lime Vinaigrette. Fall in love with the flavors - enjoy!
- Oulse ingredients in a food processor or combine in a medium bowl and blend with an immersion blender. Add more vinegar, oil, and salt & pepper to taste.
|Amount Per Serving||As Served|
|Calories 491kcal Calories from fat 334|
|% Daily Value|
|Total Fat 37g||57%|
|Saturated Fat 7g||35%|
|Dietary Fiber 9g||36%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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