Organic Beet + Arugula Salad Recipe
local chèvre, pears, candied walnuts, apple cider vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Dressing Ingredients
Method
Salad Preparation
- 1
Prepare the beets
Roast the organic beets in a preheated oven at 400°F (200°C) for about 45-60 minutes until tender. Allow to cool, then peel and slice into wedges.
- 2
Prepare the pears
Slice the pears into thin wedges. You can leave the skin on for added texture and flavor.
- 3
Assemble the salad
In a large bowl, combine the arugula, sliced beets, pear wedges, and candied walnuts. Crumble the local chèvre cheese on top.
Dressing Preparation
- 4
Make the vinaigrette
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
- 5
Dress the salad
Drizzle the vinaigrette over the assembled salad and toss gently to combine. Serve immediately.