Beet and Pecan Salad on Arugula Recipe
2014
This salad was inspired by a list of ingredients written in a cookbook binder by Andre at Lotus Heart. They read: beets, carrots, pecans, mint, lime, balsamic vinegar and arugula of course, or something like that. Maybe I added a couple or left a couple ingredients out, but the main thing is that the final salad was really delicious! ..and we now have an actual recipe to follow and go with!
I am going to be sharing quite a few recipes for the next little while. I have lots of really delicious new ones that I am excited to share with you. Some are raw and some are cooked, but all are plant based and vegan, like all of the recipes that I share.
Come join me in the kitchen now as we make super nutritious beets and arugula taste amazing in this bold and colorful salad!
Beet and Pecan Salad on Arugula Recipe
Ingredients
4 cups Arugula
5 Beets – peeled and shredded
2 Carrots – peeled and shredded
5 to 6 stems Mint leaves – remove stems and chop leaves
1 cup Pecans – chopped large (halved or quartered)
1 Tbsp Balsamic vinegar
3 Tbsp Olive oil
1 Lime juiced
½ tsp Cumin
1 Lime cut in wedges for garnish
A few whole Pecans to garnish
Directions
Mix lime juice with olive oil and cumin and set aside. Mix together beets carrots, mint and pecans in a bowl and mix with the dressing.
To serve: On a serving plate lay a bed of arugula. Drizzle the balsamic vinegar on the arugula especially around the outside edges. Arrange the mixed beet salad in the center of the arugula bed and garnish with lime wedges.
Photo Description
First peel those beets!
Peel the carrots too, unless they are young and fresh from the garden. Then grate them. If you have a food processor you can take the quicker way and put them through it with the grating/shredding blade in.
Chop the pecans and mint leaves, just a bit, and mix the dressing.
Place all of the ingredients in a big bowl. I just love the colors!
Mix it up well.
On a serving plate lay out a bed of arugula, aka rocket, leaves. Transfer the beet salad to the center and round it out into a mound. Drizzle some balsamic vinegar on the outer arugula leaves. Then garnish the beet salad with slices of lime and pecans.
A little sprinkle of salt and some lime drizzled on top gives a nice initial flavor to your salad as well.
Bon apetit!
To your health, with love,
Robin
