This beautiful winter salad is feisty. Spicy arugula, tangy sweet apple cider overnight pickled beets, sweet and crunchy candied pecans and the bite of apple.
The beets should be prepared the night before desiring to use to allow the full affect of the vinegar and apple juice to take hold. They are slightly vinegary and also sweet from the apple juice.
A reminder about working with beets, things can quickly digress to look like a murder scene with permanent reminders in clothing. I highly recommend wearing latex gloves, using a plastic cutting board and not wearing your favorite outfit (or at least cover it with an apron). The Candied Pecans may be used as an independent recipe.
They require about 45 minutes to make and 15 minutes to cool. They can be made up to 4 days beforehand. Once you make them I think you’ll find many uses and thoughts on how to tweak the seasonings for your creations.
Most vinaigrette recipes suggest 1/3 vinegar to 2/3 oil. I personally prefer much more vinegar. In this case the vinegar is diluted with the apple juice so not as tart. I suggest making it as follows then tweaking it to your taste if you’d enjoy more vinegar or more oil.
This will make far more than you need for this salad but will stay fresh if kept in a sealed jar in the refrigerator. If the oil solidifies after chilling just leave it out before using or set the jar in some warm water to hasten the process.