Roasted Beet Salad Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem to prevent bleeding, then scrub beets well to remove dirt. Pat dry.

Wrap each beet individually in aluminum foil or place in a baking dish and drizzle with 1 tablespoon olive oil, tossing to coat. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper over beets.

Roast beets on a baking sheet for 45–60 minutes, depending on size, until a skewer or knife inserts easily to the center. Check at 40 minutes for doneness.

Remove from oven and let cool until easily handled, about 15 minutes. Unwrap and rub skins off with a paper towel or peel with a paring knife. Slice roasted beets into 1/4- to 1/2-inch slices or wedges. Set aside to cool to warm/room temperature.

In a medium skillet over medium heat, add pecan halves and dry-toast for 2 minutes, stirring, until fragrant.

Add 2 tablespoons granulated sugar and 1 teaspoon butter to the skillet. Stir continuously until the sugar melts and coats the pecans, about 2–3 minutes. Be careful not to burn the sugar.

Spread the coated pecans on a piece of parchment paper to cool. Sprinkle 1/4 teaspoon kosher salt over them while still warm. When cooled, break any large clusters apart.

In a small bowl or jar, combine 2 tablespoons balsamic vinegar, 3 tablespoons fresh orange juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1 teaspoon orange zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add a little more honey for sweetness or a splash more vinegar for brightness. Refrigerate if not using immediately; bring to room temperature and re-whisk before serving if chilled.

Thinly slice 1/4 red onion into rings or half-moons. If you prefer a milder onion flavor, soak slices in cold water for 10 minutes then drain and pat dry.

In a large bowl, place 4 cups packed arugula. Add the sliced roasted beets (warm or room temperature), drained red onion slices, 1/2 cup dried cranberries, and 1/2 cup crumbled feta cheese.

Drizzle about half of the vinaigrette over the salad (approximately 2–3 tablespoons), and gently toss to combine. Taste and add more dressing if desired, up to the full amount. Sprinkle the candied pecans over the top.

Arrange on a serving platter or divide among 4 plates. Finish with a light grind of black pepper and, if desired, a few extra orange zest shavings as garnish. Serve immediately.